At the 3rd International Young Chefs Tournament of Islamic Countries, held in Kazan, Russia, between May 13–16, 2026, within the framework of the XVII International Economic Forum “Russia – Islamic World: KazanForum,” the Turkish delegation was honored with the Special Jury Award in the “Social Responsibility” category.
Organized by the Restaurant and Hoteliers Association of the Republic of Tatarstan, the international competition was entirely based on the “Black Box” concept and aimed to support the professional development of young chefs, promote national culinary cultures on an international scale, and enhance cultural interaction in the field of gastronomy.
With the support of Öner Çulfaz, President of the National Cuisine Movement, delegations from Azerbaijan, Kazakhstan, Uzbekistan, Indonesia, Malaysia, Morocco, Tunisia, Jordan, Egypt, Senegal, Turkmenistan, and Russia participated in the event alongside Türkiye. The Turkish delegation was represented by Sena Balbay, a master’s student in the Department of Gastronomy and Culinary Arts at Isparta University of Applied Sciences (IUAS), together with faculty members Assoc. Prof. Dr. Ayşe Şahin Yılmaz and Assoc. Prof. Dr. Gökhan Yılmaz.
During the tournament, contestants were provided with salmon as the main ingredient in a black box, along with a limited selection of essential kitchen ingredients. Participants were also allowed to use a limited number of spices or sauces unique to their own countries. The Turkish delegation entered the competition with rose jam, bitter orange pulp, and special spice blends reflecting the culinary culture of Isparta and the Mediterranean region.
Interpreting Turkish culinary culture through a modern gastronomic approach, the team transformed the salmon from the black box using Anatolian aromas and Turkish culinary techniques. As a starter, they prepared “Beet Carpaccio,” while the main course featured “Salmon with Zucchini Beğendi.” The menu highlighted flavors unique to Isparta and Turkish cuisine. The starter combined beetroot, rose jam, bitter orange pulp, sour cream, lime, and rose petals, bringing together traditional Anatolian flavors with contemporary presentation techniques. In the main course, the salmon was prepared with lime, orange, rosemary, and butter, while the zucchini beğendi was presented with a distinctive interpretation inspired by Turkish cuisine.
The Turkish delegation’s dishes were awarded the Special Jury Award in the “Social Responsibility” category for their approach emphasizing gastronomy’s power to convey social messages and raise awareness.
During the tournament, Assoc. Prof. Dr. Gökhan Yılmaz, Head of the Department of Gastronomy and Culinary Arts at IUAS, gave an interview to OTP Television, one of Russia’s public broadcasting organizations, discussing Turkish cuisine, gastronomic culture, and gastronomy diplomacy. Within the scope of the organization, the delegation also met with our Consul General in Kazan, Mr. Uğur Yılmaz, and exchanged views on Türkiye’s international representation in the field of gastronomy.
