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Twenty chefs from 13 different countries gathered in Gaziantep, southeastern Türkiye, as part of the “Turkish Summer Schools” initiative hosted by Gaziantep University (GAUN).
Organized by the university’s Faculty of Tourism, Department of Gastronomy and Culinary Arts, the event was held in cooperation with the Yunus Emre Institute.
Recognized as Türkiye’s first city of gastronomy, Gaziantep welcomed participants to workshops that focused on traditional local dishes such as beyran and yuvalama—two time-honored recipes rooted in the region’s cultural heritage. Beyran is a spicy lamb and rice soup, typically consumed at breakfast, while Yuvalama is a rich yogurt-based meatball stew.
The workshops provided hands-on experience, allowing international chefs to learn directly from local experts and gain a deeper appreciation of Turkish culinary traditions shaped by centuries of cultural exchange.
Professor Atinc Olcay, head of the Gastronomy and Culinary Arts Department at GAUN, highlighted the deep historical background of the region, noting that Gaziantep’s cuisine is the result of a long-standing accumulation of culinary practices from multiple civilizations.
He extended his gratitude to all contributors and participants, emphasizing the significance of such cultural events.
Associate Professor Metin Surme, also from the Faculty of Tourism, drew attention to Gaziantep’s unique blend of gastronomy, history and cultural richness, pointing out that the city offers much more than just food.
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