Chefs talk new gastronomy trends at French Palace in Istanbul
ISTANBUL
Edible flowers, floral flavors, super powders, plant-based cuisine, Asian food and meat-free burgers are rising gastronomic trends. No longer limited to either taste or health, gastronomy encompasses social responsibility matters.
Traceability and transparency are becoming bigger concerns for diners. People want to eat “clean” fair trade food. Food waste is now considered a crime. The root-to-stem movement is accelerating. All these topics will be discussed at an event in Istanbul.
Le Cordon Bleu Istanbul in partnership with Özyeğin University Gastronomy and Culinary Art Program will be hosting a gastro-talk event at Palais de France on Jan. 18.
There will also be “trendy” bites to accompany talks prepared by Le Cordon Bleu Chefs and students.
Famous chefs from Le Cordon Bleu Istanbul and Paris will discuss new culinary trends. Two guest-speakers from Paris will be in attendence; Christina Huong, the chef-owner of Taiwanese-French fusion restaurant Zouka, and Pierre Dutaret, a restaurant investment consultant and chef-owner of Farago.
Other speakers include Defne Ertan Tüysüzoğlu, Le Cordon Bleu Director of Turkey Operations; Chef Erich Ruppen, Le Cordon Bleu Istanbul Technical Director; Aylin Yazıcıoğlu, Nicole Restaurant Chef Owner; Tolga Özkaya, The Marmara Hotel Group Executive Chef; Ali İhsan Pirgan, Sweet & Sour Artisan Bakery Chef Owner; Selin Ekim, food writer; Umut Karakuş, Executive Chef of Aila Fairmont Quasar; Barış Çelenay, Minimosini Patisserie Chef Owner.
The event will take place from 10am to 1pm on Jan. 18. The event is free but reservation is required: act@thehybrid.org
