In this prestigious event, where more than 4 thousand participants from 40 countries took part this year, the students of our University made our University proud by winning medals in all nine different dishes they competed in.
In GASTROANTALYA, which has been participating regularly for 3 years, our University, which raised the bar of success this year, won medals with seven plates on the first day of the competition. On the second day, two plates competing in the pasta category were awarded Gold Medals. Students successfully won 4 Gold, 3 Silver, and 2 Bronze Medals.
Medal-Winning Students and Plates
The medals won by our students who participated in the competition were obtained with their original and creative plates. Here are the students who won medals and the dishes they competed with:
Fresh Pasta Category:
Çağla Köse Anatolian Melody Pasta with Head Meat and Garlic and Cranberry Sauce - Gold MedalHayat Ahsen Goccen: Gourmet Pasta from Tradition: Hünkâr Beğendi Pasta - Gold MedalDessert Category:
Esra Nur Özen: Modern Cirik Plate - Gold MedalMelisa Akkuş Ilgaz Plate - Bronze MedalFish Category:
Arda Acar Black Garlic Barbun - Gold MedalSeyfettin Karaoglu: Salmon with Aniseed - Silver MedalMain Course Category:
Nihal Eyüboğlu: The Modern Face of Anatolia Siyez Steak with Teriyaki Demi Glace Sauce - Silver MedalBedriye Yanikkaya Kastamonu's Gourmet Touch Lamb's Back in Siyez Sole - Silver MedalIlayda Adatepe: Fusion Gathering Paella Stuffed Dried Aubergine Stuffed with Paella - Bronze MedalOur Rector, Prof. Dr. Ahmet Hamdi Topal, congratulated the students on their successes and expressed his pride that they brought the medals to our University. He also congratulated the academic staff who contributed to the scholarly studies of the students who continued their success last year. Our Rector wished that the achievements would continue to increase and thanked all the stakeholders who supported the competition.
With these awards, our students won, our University proudly represents Turkish cuisine while making a name for itself in national and international gastronomy.
