The 8th Edition of the International Gastromasa Gastronomy Conference, which is in the first places among world gastronomy events, was held on November 4-5, 2023 at Haliç Congress Center in Istanbul with the theme of “Geography”.
The primary goal of Gastromasa Conference is to build a bridge between Turkey and world gastronomy by bringing together top-level international chefs and Turkey’s professionals under one roof, in an open dialogues to learn and discuss cultural and gastronomical diversities.
Gastromasa Hospitality, Gastromasa Coffee, Gastromasa Bar and Gastromasa Pastry were the main cincepts of Gastromasa Conference this year.
World renowned chefs, pastry chefs, baristas, sommeliers, mixologists, investors, gastronomy professionals and many other names gathered all together and shared to the public their concepts, ideas and experiences.
The first day of conference started with an opening speech of Gökmen Sözen, Sözen Group CEO & Gastromasa Creator.
The main stage of Gastromasa Conference received world-renowned chefs: Eric Vildgaard (Restaurant Jordnær), Rodolfo Guzmán (Boragó), Grégoire Berger (Ossiano), Mitsuharu Tsumura (MAIDO), Eduard Xatruch (Disfrutar), Antonio Bachour (BACHOUR), Jeremy Chan (Ikoy), Andoni Luis Aduriz (Mugaritz), Jordi Roca (El Celler de Can Roca), Javier & Sergio Torres (Cocina Hermanos Torres), José Avillez (Belcanto), Fatih Tutak (TURK Fatih Tutak) and others.
The next day program was not less impressive, featuring such names as: Joris Bijdendijk
(RIJKS®), Mohammed Orfali (Orfali Bros), Pablo Rivero (Don Julio), René Frank (CODA Dessert Dining), João Rodrigues (Projecto Matéria), Andrew Wong (A. Wong), Yoshihiro Narisawa (Narisawa), Rasmus Munk (ALCHEMIST), Jaime Pesaque (Mayta).
Maksut Aşkar, the Chef of Neolokal restaurant, awarded with 1 Michelin star, made a great final of the VIII Edition Conference with his stage performance and presentation about Neolokal project and Istanbul.
Neolokal had also become a highlight venue, welcoming guest chefs, partners and journalists for lunch and dinner, giving a perfect opportunity to get to know the project and its philosophy at its best.
All the invited guests, attending the Neolokal events, had a chance to try a signature menu of Maksut Aşkar.
Neolokal menu is the bridge between the old and the new — past traditions, lost culture, forgotten flavors are evoked on the plates and presented in a modern way to be enjoyed. The goal is to give a glimpse of what the native land has always offered and present real, honest meal by sourcing first-hand each ingredient.
Another integral part of Gastromasa are trips in Turkey organized for world star chefs, international press and guests before the conference day. This is the way to introduce Turkish gastronomy and culture and provide them a unique and remarkable experience.
One of the favorite experiences, held annually for the guests, is Bakhlava Workshop, hosted by one of the best Bakhlava producers — Karaköy Güllüoğlu.
Gastromasa Gastronomy Conference
Instagram: @gastromasa
Text & Photo courtesy: EATWEEKGUIDE
