At an event organized by the Faculty of Tourism at Near East University, Chef Veli Bayraktar shared the cultural richness of Cypriot cuisine and how local flavors gain value in global cuisines with the participants.
Near East University, ranked among the top 500 universities in the world, added another event to its series of activities bringing together academia and the tourism and gastronomy sectors. In this context, Chef Veli Bayraktar, a renowned chef from Turkey who has been living in the TRNC for approximately 8 years, met with students. The event, which brought together students and an experienced chef from the sector, contributed to the development of students’ professional visions and inspired their career journeys. At the event, where local culinary values were combined with international culinary understanding, participants were given comprehensive information about sustainable gastronomy and the opportunities that local products can create in global cuisines.
The event, titled “Sustainable Gastronomy: Creating Global Flavors with Local Products,” organized by the Tourism Research and Development Center of the Faculty of Tourism of Near East University, was held at the Green Hall of the Faculty of Tourism. The event, featuring Chef Veli Bayraktar, Managing Partner of Karmatechnic F&B Investment Projects and a prominent figure with extensive sectoral experience in gastronomy, began with an opening speech by the Dean of the Faculty of Tourism, Prof. Dr. Nesrin M. Bahçelerli. The event, which attracted significant interest from academics and students, also included participation from students of the Gastronomy and Culinary Arts Department of the Kyrenia University Faculty of Tourism.
Chef Veli Bayraktar, who has had the opportunity to work with many Turkish and international chefs throughout his career, shared his experiences in gastronomy and his views on sustainable cuisine with the participants. Bayraktar, who has worked as a chef in large hotels, served as a kitchen manager in international organizations, and provided consultancy to international hotels, is known for highlighting the cultural richness and local flavors of Cypriot cuisine with his diverse menus.
Local Products Gaining Value in Global Cuisines!!
In her opening speech, Prof. Dr. Nesrin M. Bahçelerli, Dean of the Faculty of Tourism at Near East University, emphasized that gastronomy is not limited solely to food production. Prof. Dr. Bahçelerli stated that gastronomy also means preserving culture, supporting local producers, and using natural resources sustainably, adding that this approach brings with it the responsibility of leaving a more conscious understanding of cuisine to future generations. She noted that sustainable gastronomy is gaining increasing importance in the academic world and within the industry, and that the event’s guest, Chef Veli Bayraktar, shared important information and experiences on how local products can create value in global cuisines.
Cypriot cuisine must be made visible!
Chef Veli Bayraktar, speaking at the event, shared comprehensive information on the historical origins of Cypriot cuisine, its cultural diversity, and how local products can be utilized in modern gastronomy. Reminding the audience that Cyprus has hosted many civilizations for centuries, Bayraktar stated that this cultural accumulation is directly reflected in its culinary culture, saying, “Cyprus, in the heart of the Mediterranean, possesses a rich gastronomic culture bearing the traces of different civilizations.” In his presentation, Bayraktar emphasized that traditional delicacies such as halloumi, chakistes, olives, molokhia, and kleftiko do not belong to a single community, stating, “Countries have borders, but cultures and flavors do not.” highlighting that culinary culture is a shared heritage.
He also touched upon the importance of preserving local products and reinterpreting them with modern culinary techniques, stating that bringing traditional recipes together with today’s gastronomic understanding offers significant opportunities for both preserving cultural heritage and tourism. Noting that some unique Cypriot flavors are not adequately represented on restaurant menus, Bayraktar said, “Unfortunately, it is not very common to see some authentic tastes of real Cypriot cuisine in restaurants,” adding that this heritage needs to be made more visible. In his presentation, he also illustrated with examples how local products can be combined with international culinary understanding through creative interpretations, emphasizing that a sustainable gastronomic approach can both preserve traditional flavors and create new taste experiences. Bayraktar stated that when local products are properly utilized, they can make significant contributions to gastronomic tourism.
