Under the leadership of President Recep Tayyip Erdoğan’s wife, Emine Erdoğan, based on the book “Turkish Cuisine with Centennial Recipes” prepared by the Ministry of Culture and Tourism, gastrodiplomacy activities are held in different geographies of the world on May 21-27 as part of the “Turkish Cuisine Week”.
Turkish cuisine was promoted in Argentina with the participation of Chef Ali Açıkgül for a week in cooperation with the Turkish Embassy in Buenos Aires, the Buenos Aires Yunus Emre Institute and Turkish Airlines (THY).
During the Turkish cuisine week, Turkish cuisine met the Argentines with the support of television programs as well as promoting the richness of Turkish cuisine at different points in Buenos Aires through many activities including academic and workshop studies.
Argentina’s leading chefs, food critics, gourmets, travel writers and members of the media attended the gala dinner held at the residence of the Buenos Aires Embassy.
“I really like traditional Turkish sweets”
The famous Argentinian chef Santiago Giorgini, who attended the event, said, “I liked the food, there were some desserts that we were familiar with, but they were much more delicious. Especially the burnt rice pudding is an amazing thing, the pumpkin dessert with tahini in lime is also very crunchy and it tastes great in the mouth. I really like traditional Turkish desserts. ” used the phrase.
Chef Ali Açıkgül and İdris Güler presented the tastes of local dishes from Hatay cuisine, one of the gastronomic cities of UNESCO Creative Cities Network, to the guests.
“I had the chance to travel to Turkey two years ago”
Chef Pamela Villar, who attended the invitation, said, “I had the chance to travel to Turkey two years ago. I was fascinated by the food. When they invited me here, I came without thinking. I love Turkish food, desserts and combinations.” she said.
After the event, the book “Turkish Cuisine with Centennial Recipes” was presented to the chefs attending the event.
In the second phase of the activities, a special promotional program and food presentation was held with the participation of many Argentinian artists, bureaucrats and television programmers, hosted by YEE.
The program ended with a mini concert by Argentina’s legendary banoneonist artist Rodofo Mederes and Gitaris Juan Falu.
Turkey’s special flavors reached large masses in the country
On the leading food channel of Argentina, El Gourmet Television, it was shared that a special program was shot in which Turkish desserts were promoted with the participation of Chef Ali Açıkgül and that Turkey’s special flavors had the opportunity to reach large audiences in Argentina.
Chefs Açıgül and Güler introduced Turkish cuisine to Latin American gastronomy students through hands-on seminars at Instituto Gastronomia Agrentina, one of the most important gastronomy schools in Latin America.
In the training attended by 50 gastronomy students, the preparation of tray kebab and flat kadayif from the Hatay region were presented to the guests.
It was reported that the flavors prepared within the scope of the Turkish Cuisine Week received full marks from the school chefs and the book “Turkish Cuisine with Centennial Recipes” prepared by the Ministry of Culture and Tourism under the leadership of Emine Erdoğan was presented in the school library of the seminar.
Turkish cuisine promotion activities in Argentina ended with Chef Açıkgül’s participation in the live broadcast of C5N channel.