A special workshop and seminar for students was organized in collaboration between Cappadocia University’s Cappadocia Research Center (KAM) and the Department of Gastronomy and Culinary Arts. Chef Ulaş Tekarkaya, who participated in the event, received great interest with his presentation on “Mevlevi Culinary Culture.”
At the event held at the Uçhisar Art Campus, Chef Tekarkaya shared his professional experience with young aspiring chefs, as well as explaining the philosophy, historical depth, and rituals of Mevlevi cuisine. In the practical workshop section of his presentation, Tekarkaya demonstrated the preparation steps of special recipes from Mevlevi cuisine, such as Yemeni Coffee Meat and Almond Halva.
Chef Ulaş Tekarkaya also provided students with valuable information about the preparation process of the presentations, the use of traditional techniques in modern cuisine, and efforts to preserve Seljuk-Mevlevi cuisine. The seminar and workshop offered a significant opportunity for Cappadocia University Gastronomy and Culinary Arts students to experience firsthand the connection between cultural heritage and gastronomy.
