A panel titled “The Road to a Michelin Star: First Stop Slow Food” was held by the Faculty of Tourism of Hasan Kalyoncu University (HKU), aiming to introduce the Slow Food movement, highlight this approach’s connection with Michelin-starred kitchens and encourage conscious consumption habits in the world of gastronomy.
The panel was moderated by HKU Head of the Department of Gastronomy and Culinary Arts Assoc. Prof. Dr. Furkan Baltacı, with speakers Nefise Arslan, Geographical Indication and Registration Specialist at the Foundation for the Development of Gaziantep (GAGEV); Zeytinhan Gaziantep Yağ, OMAÇ Mutfağı Chairman of the Board Murat Şerbetçi; and Taner Olca, 3rd-generation operator of YESEMEK Gaziantep Mutfağı. TGA Southeastern Anatolia Regional Representative Özgür Çözgener, teaching staff, industry professionals and students also attended.
Assoc. Prof. Dr. Furkan Baltacı said: “Gaziantep gastronomy has strong arguments for global competition. What remains is to prepare and present them with the right criteria. The road to a Michelin Star runs through Slow Food. Our goal is to increase the number of businesses applying Slow Food criteria and to bring a Michelin Star to Gaziantep within the next 5 years. I thank, first of all, the Gaziantep Governorship, Gaziantep Metropolitan Municipality, GAGEV, the volunteer business owners and TGA Southeastern Anatolia Regional Representative Mr Özgür Çözgener, who cooperated with us on this.”
At the panel, the participants shared their knowledge and experience on the contributions of geographical indications to the gastronomy sector, the importance of local and sustainable production, the impact of the Slow Food philosophy on regional cuisines, the role of local flavours on the road to Michelin-starred kitchens, and the contribution of Gaziantep cuisine to international recognition.
