EVENTS

29 September 2016
TCF- YESAM's Project Executive, Banu Özden was invited to Mexico City to take part in the 1st International Meeting on Traditional Cuisine. The event organized by the Ministry of Foreign Affairs of Mexico, took place between 23-25 September, where the participants from various states of Mexico and countries around the world presented their cuisines.read more

21 April 2016
YESAM hosted Sevim Gökyıldız, member of Association Amicales des Gourmets en Turquie, food researcher and cookbook author. Mrs. Gökyıldız introduced her new book “Sanatçı Sofraları” (Tables of Artists) that features 12 prominent artists, their eating habits and the food served at their tables. Participants were also offered tea time snacks from 8 different artist, following the recipes from the book.

16 Nisan 2016
The first screening of Asst.Prof. Zeynep KıIıç's documentary “Tables of Istanbul” took place at YESAM (Culinary Arts Center). The documentary, funded by Turkish Cultural Foundation, features İstanbul's culinary culture Turkish Cuisine, and the dynamics of food through the eyes of a sociologist.read more

23 January 2016
To commemorate the 93rd anniversary of the Turkish and Greek population exchange, TCF-Culinary Arts Center and NAR Restaurant hosted a seminar and dinner event that featured the culinary cultures of the immigrants from Crete and Balkans.read more

19 December 2015
TCF- Culinary Arts Center and NAR Lokanta hosted Nedim Atilla for a seminar and dinner event on Tastes of Ilgaz and Küre Regions on December 19th, that featured products and dishes from Kastamonu and surrounding areas.read more

30 June 2015
This year Ramadan was celebrated with a seminar followed by a special “iftar” dinner organized by The Culinary Arts Center and NAR Restaurant. The speaker at the seminar was Nedim Atilla, a journalist and food culture researcher. Mr. Atilla spoke about the old Ramadan traditions and dishes unique to the Ramadan period.read more

23 May 2015
On May 23rd, Nar Restaurant and TCF-Culinary Arts Center collaborated to organize a special evening dedicated to Assyrian cuisine, one of the oldest cuisines of Anatolia. The evening started with a seminar, presented by food culture researcher Nedim Atilla.read more

8 May 2015
Culinary Arts Center hosted students from Yücel Cultural Foundation, where the Porjct Evecutive Banu Özden, gave a lecture on Turkish Cuisine, including history, ingredients, cooking techniques and eating habits. The participants learned a greal deal about Turkish cuisine and followed up with interesting questions.

18 April 2015
The special dinner organization hosted by NAR Restaurant and the Culinary Arts Center featuring “Tastes of 500 Years; Sephardic Cuisine” took place on the evening of April 18th. Food culture researcher Nedim Atilla, presented the history of Sephardic Jewish community who have emmigrated to the Ottoman lands in 15th Century and their culinary culture.read more

21 March 2015
NAR Lokantası, in collaboration with The Culinary Arts Center presented a seminar and a dinner event dedicated to the ethnic Balkan culture in Turkey.read more

10 December 2014
Pastry chefs from all over the world who work for Chocolate Academy visited Culinary Arts Center (YESAM). The chefs watched a presentation given by Vedat Başaran about Turkish cuisine. Later on they were taken to the show kitchen to learn about the making of “akide şekeri” using the traditional methods practiced at YESAM, followed by hands on candy making session. Pastry chefs were hosted at NAR Restaurant to enjoy a delicious Ottoman feast prepared especially for them after the YESAM visit.

8 December 2014
NAR Gourmet introduces Mobile Olive Oil Production truck to the press at a launching event that took place at the Culinary Arts Center (YESAM).read more

31 October 2014
Ateşbaz-ı Veli Culinary Culture Award Ceremony, which is held for the past four years took place at Dedeman Hotel in Konya. This award was established to recognize different organizations, people, media and restaurants for their efforts to promote Turkish cuisine, within and outside of Turkey. The awards were given based on seven different categories. This year YESAM received the “Award for Official, Private or Non-profit organization” category.read more

4 February 2014
TCF - Culinary Arts Center (YESAM) hosted thirty-one students from twelve different countries, who are doing their Masters degree in International Tourism at Università della Svizzera Italiana in Lugano. During their visit to YESAM, the students attended a seminar on Turkish cuisine given by Banu Özden, the project executive of YESAM. Following the seminar, students enjoyed a demonstration of how “akide” candy is made, and got to taste freshly made mastic flavored “akide” candy.

23 January 2014
TCF- Culinary Arts Center hosted İbrahim Canbulat, an architect and a food culture researcher from Safranbolu, for a seminar on “Paphlagonia Kitchen; The Tastes from Western Black Sea” seminar, followed by a dinner event at NAR Lokantası.read more

15 May 2013
This seminar was presented by Mrs. Sula Bozis, the author of the book of the same title, and Nedim Atilla, a journalist and food culture researcher. Nedim Atilla started his presentation with the definition of “Rum” by Herkül Millas, a famous historian from Istanbul.read more

16 January 2013
YESAM - Culinary Arts Center once again hosted Nedim Atilla, a journalist and food culture researcher for a seminar on the Cuisine of Istanbul Armenians. During Mr. Atilla's presentation, he assessed the roots of Armenian food culture. “Armenians are one of Anatolia's most important ethnic populations. The traces of Armenian food culture can be seen all over Anatolia, however in Istanbul, the cuisine takes on a different, more refined and distinguished aspect.”read more

10 January 2013
Lutfhansa Airlines and the TCF Culinary Arts Center - YESAM partnered in a new project to serve the finest examples of Turkish Cuisine to Business Class travelers on Lufthansa flights departing from Turkey. According to Lufthansa's Vice President of Sales and Services for Southeast Europe, Africa and Middle East Carsten Schaeffer, this will be the first time that Lufthansa will be offering a regional cuisine on its medium range flights.read more

27 November 2012
Nedim Atilla, a veteran journalist and a food culture researcher, was the guest speaker at the “Antioxidant Wild Herbs of Autumn” Seminar,that took place at Culinary Arts Center (YESAM).read more

16 November 2012
Vedat Basaran, Director of the TCF Culinary Arts Center - YESAM - was invited to join the world's greatest chefs at an international culinary event organized by renowned chef and restaurateur read more

23 October 2012
“The French Turkish Chamber of Commerce” in collaboration with Turkish-French Business Council, have hosted French chefs from Lyon in Istanbul.read more

27 September 2012
YESAM (Culinary Arts Center) hosted a seminar on food culture of Sephardic Jewish population of Turkey. The seminar was presented by journalist and food culture researcher Nedim Atilla.  Following the seminar the participants got a chance to taste some of the traditional dishes of Sephardic Cuisine.read more

30 May 2012
Vedat Basaran, President YESAM (Culinary Arts Center), was Ece Incedursun's guest on ‘Zirvedekiler'– a TV series on Turkey's state-run TRT 1 channel highlighting prominent individuals' success stories.read more

18 March 2012
Istanbul-based Spanish TV channel Canal Cuatro, featured Vedat Basaran and akide – a traditional Turkish candy – making on the popular travel show “CallejerosViajeros.”

14 March 2012
YESAM (Culinary Arts Center) hosted a preliminary training session before the Ministry of Culture and Tourism's Olive Oil Workshop, scheduled March 14-16, 2012. The workshop aimed to develop a roadmap to raise international awareness about Turkey's olive industry and olive oil culture. Ertugrul Gunay, Minister of Culture and Tourism, marked the beginning of the Workshop held at YESAM.read more

13 March 2012
Parents of students attending Robert College gathered at NAR for a luncheon on March 13th, 2012. After lunch, parents got to learn about the history of the traditional Turkish candy “akide” and observed its production.

9 February 2012
YESAM (Culinary Arts Center) hosted a cocktail reception followed by Nedim Atilla's presentation and dinner at NAR Lokanta on February 9th to commemorate the 90th anniversary of the population exchange between Greece and Turkey. Guests enjoyed regional dishes prepared by Ms. Huriye Erman, manager and chef of Izmir Girit Lokantası, accompanied by Aegean tunes performed by Goksel Baktagil's band.

26 October 2011
Leading Turkish chefs gathered at NAR Restaurant for a meal and discussion on 26 October. The event was organised jointly by NAR Gourmet and Food in Life magazine, which has made significant contributions to Turkish gastronomy with its high quality content since it began publication. The event included a tasting of NAR Gourmet's 2011 vintage Early Harvest Olive Oil.

26 October 2011
YESAM (The Culinary Arts Center), on the fourth floor of the Armaggan shop in Nuruosmaniye, hosted the Mushroom Seminar on 26 October, marking the opening of the mushroom season. Mycologist Jilber Barutciyan gave a lecture on edible mushrooms at the event, which was atteded by chefs and mushroom enthusiasts. Participants got the opportunity to taste some delicious mushrooms at this enjoyable event.

15 October 2011
YESAM (Culinary Arts Center) is supporting campaigns to prevent the extinction of the bluefish in Istanbul. The campaigns were initiated by the Istanbul Slow Food convivium Fikir Sahibi Damaklar, which declared 15 October as Bluefish Day. A forum entitled

25 May 2011
Turkish delight and akide candy, two unforgettable delicacies from the past, are made at YESAM (Culinary Arts Center).