1-First of all, hello Berkay, how are you? Can you tell us a little about yourself?
Hello, my name is Berkay Gülşen. I am a 4th-year student at Istanbul Gelişim University, Faculty of Fine Arts, Department of Gastronomy and Culinary Arts. I was born and raised in Kızılcahamam, a district of Ankara bordering Bolu, where I lived until the age of 19. For the past four years, I have been living in Istanbul, continuing my education. My interest in this field began during high school when one day I wanted to prepare a dessert for my friends. Over the past 7–8 years, I have spent my time both in professional kitchens and in my home kitchen, always striving to learn and improve my skills. In the future, I aim to work in various culinary settings across European countries, gaining diverse experiences and further developing myself.
2. You won second place in the "University Competition" held during the "International Gaziantep Gastronomy Festival" as part of the "GastroAntep Culture Route Festival," organized by the Ministry of Culture and Tourism and Gaziantep Metropolitan Municipality. Can you tell us about your experience in the competition?
Our mentor for this event was Lecturer İbrahim Levent Demirçakmak, who introduced me to the competition. While I was doing my summer internship, he reached out to me and asked if I would be interested in participating. I couldn’t pass up such a great opportunity. Afterward, I teamed up with my colleagues Şüheda Şentürk and Kerem Günay, and we started intensive preparations. The competition’s theme was to prepare and present a starter, main course, and dessert using at least one ingredient from Gaziantep cuisine. For the competition, we prepared starter "Smoked strained yogurt with black garlic, topped with pastirma-wrapped madimak (wild greens) balls", main course "Braised beef tongue with vegetable firik pilaf, served with a burnt butter and sage sauce", dessert "Cherry sauce and pistachio cream meringue, served with Antep pepper". Our starter and dessert plates were selected as the best in their categories, and we narrowly missed first place, finishing in second place. Despite coming so close, it was an incredible experience for my career. I gained valuable insights into my strengths and areas for improvement, and it became a cherished memory in my culinary journey.
3. What advice would you give to students preparing for similar competitions?
First and foremost, it is crucial to embrace the field and the profession itself. Consistent practice and experimentation are essential—students should try new things daily. Even if the results are not perfect, each attempt is a valuable learning experience. Additionally, sharing these experiences with professors for feedback can be incredibly beneficial. During competition preparation, we analyzed every ingredient carefully because timing and temperature control are critical. It’s essential to practice plating under timed conditions with a stopwatch to simulate the competition environment. The quality and adherence to competition rules for every component on the plate are vital. Moreover, I would emphasize calmness under pressure and maintaining hygiene standards during the competition. Another key point is knowing your ingredients thoroughly and tasting every dish before serving to ensure the best flavor profile.
4. Finally, do you have any advice for your peers studying in this department?
As a senior student, throughout my four years of education, I made a conscious effort not to waste any opportunity and to track my progress by comparing my culinary creations from year to year. During this journey, I sought advice from experienced professionals in the field, learning from their insights. I never hesitated to experiment because gaining hands-on experience is crucial in this profession. Like everyone, I experienced both successes and failures, but I never gave up. Instead, I continuously worked to improve and address my shortcomings. For those who wish to pursue professional culinary careers, I strongly recommend gaining practical experience in various sectors of the industry during their free time. Practical experience is invaluable for developing hand skills, which form the foundation of cooking. Meanwhile, theoretical knowledge sets you apart from others in the industry. I often say: "Hand skills lay the foundation of culinary arts, while theoretical knowledge distinguishes you from the rest." At our university, we gain valuable theoretical knowledge and foundational techniques, but it’s equally important to gain real-world experience in the industry. Therefore, I advise my peers to seize every opportunity to work in the sector and combine their academic knowledge with practical experience.
