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Conferences


THURSDAY, NOVEMBER 29

11.00 - 12.30  WOULD YOU MAKE AN ENTREPRENEUR?

Entrepreneur stories that will lead, inspire and encourage young entrepreneurs will be shared.

Speakers: Sırma Güven (Anchor)

                  Alican Akdemir & Yiğit Akdemir, Food & Beverage

                  Olcay Silahlı, Extra Food Platform

                   Emre Toraman, Fikir Şefi Nicole Restaurant 

12.30 - 14.00  WHO’S GOT THE POWER?

The affect of the written, visual work and social media propaganda towards the food indistury business and chefs’ recognition, its contribution to brand awareness and its place in consumer’s mind will be discussed.

Speakers: Sırma Güven (Anchor)

                   Müge Akgün

                   Yelda İpekli

                   Elif Edes Tapan

14.00 - 15.00  PLACE OF TURKISH GASTRONOMY IN THE WORLD

The evolution of Turkish gastronomy, World gastronomy’s affect to Turkish gastronomy, spreading traditional Turkish tastes to the World topics will be discussed.

Speakers: Gökmen Sözen (Anchor)

15.00 - 16.00  FROM THE SOIL WOMEN, TO THE TABLE

The project to interpolate women who work at farming for their families without getting support to the economy will be scared with details.

Speakers: Gamze Cizreli (Anchor)

                  Sibel Gözüyukarı, Mayi Tuz – Salt

                  Pınar Polat Güven, Pinoa – Quinoa

16.15 - 17.15  RIGHT ORDER / HOW STOCK MANAGEMENT SHOULD BE?

The convenience of the right order/stock management will be discussed by both companies and the consumer.

Speakers: Mehmet Yaşin              

                   Murat Sıcakkanlı

FRIDAY, NOVEMBER 30

10.30- 12.00  STORY OF CLEAN PLATE MOVEMENT

The Chefs who signed the manifest of the Clean Plate Movement, an independent chef project that will design the future of Turkish Gastronomy, are telling the story of the Clean Plate. 

Speakers: İpek Ege, Food Safety Specialist – Owner of Iyi Gida Company (Anchor)

Exe. Chef. Maximilian Thomae - Exe. Chef. Uğur Alparslan - Exe. Chef. Rafet İnce - Exe. Chef. Tevfik Alparslan - Exe. Chef. Ebru Baybara Demir - Exe. Chef. Aydın Demir - Exe. Chef. Özay Akar - Exe. Chef. Mehmet Yalçınkaya - Exe. Chef. Erkut Abda - Exe. Chef. Rıza Belenkaya - Exe. Chef. Mehmet Uzunöz - Exe. Chef. Hüseyin Gürsoy - Exe. Chef.Özhan Şivetoğlu - Exe. Chef. Murat Deniz Temel - Exe. Chef. Umut Eyioğlu - Exe. Chef. Erdem Dırbalı - Exe. Chef. Aylin Yazıcıoğlu - Corp. Chef. Umut Sonat Güner - Exe. Chef. Muhsin Ertürk - Exe. Chef. Eyüp Kemal Sevinç

12.00 - 13.00  BE SMART: DO NOT EXHAUST, DO NOT POLLUTE WHEN CONSUMING!

The new methods of reducing the usage of disposable plastics in the kitchen, and a chef’s potential to change the system will be discussed.

Speakers: Aslı Pasinli, WWF Turkey General Manager (Anchor)

                 Chef Aydın Demir

13.00 - 14.00  DO YOU REALLY KNOW THE SEED?

Speakers will talk about the misinformation about local seed, the importance of the seed regarding the gastronomic culture and the responsibilities of the chefs.  

Speakers: Meliha Okur (Anchor)

                  Durukan Dudu, Anadolu Meraları

                  Arman Badur, Kuşkonmaz Vadisi

                  Sencer Solakoğlu, FeyzSüt

                  Prof Dr. Yavuz Tekelioğlu, YÜCITA

14.20 - 15.20  WHO GAINS IF THE CHEF PUTS LOCAL PRODUCTS IN THE MENU?

The contributions that may come from the increase in the usage of local products by the chefs will be evaluated. 

Speakers: Osman Serim (Anchor)

                  İlhan Koçulu

                  Elif Ovalı

                  Filiz Hösükoğlu

15.30 - 16.00  INNOVATION

Speakers: Maximilian Thomae

16.00 - 17.30  HOW DO YOU KNOW? THE TRIO OF OLIVE OIL, WATER AND HONEY

Hints will be given to choose the best raw material regarding the three valuable fluids; olive oil, water and honey. 

Speakers: Corp. Exec. Chef Umut Sonat Güner (Anchor)

                  Olive Oil: Seray Erçetin

                  Water: Ebru Erke, Su Sömeliye

                  Honey: Ufuk Alpat, Food Engineer, Technical Lab Manager at Balparmak

SATURDAY, DECEMBER 1

10.30 - 11.50  TRENDS

Trends and inovations will discussed for the future of gastronomy.

Speakers: Betül Bildik, Food Engineer, Gastronometro Business Developer Manager (Anchor)

                   Defne Ertan Tüysüzoğlu

                   Semih Somer

                   Tangör Tan

12:00 - 12.20  ROOT PROJECT : A MODEL

Speakers: Shirley Kaston

12.30 - 13.30  THE KNOWN FACTS ABOUT FOOD SAFETY THAT ARE WRONG

Information about food safety will be shared, wrongs will be righted.

Speakers: İpek Ege, Food Safety Specialist, Iyi Gıda Owner (Anchor)

                  Onur Özüvar, Food Engineer, Rixos Hotels Quality Assurance Manager

                  Fabio Brambilla, Chef, D-ream Grup Restaurants Director Chef

                  Kaya Demirer, CEO Frankie İstanbul, President of Turyid

13.30 - 16.30  OSMED PURCHASING TRAINING  

Purchasing planning, purchasing tricks, how to choose supplier, negotiation methods et cetera trainings will be given for free by Otel Satın Alma Müdürleri ve Eğitimi Derneği on account of social responsibility projects.

Speakers: Murat Arıncı, OSMED (Anchor)

                  Zafer Gürsoy, OSMED

                  Mustafa Kurt, OSMED

                 Gökçe Aydınlık, OSMED

                  

 



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