MAKÜ students became the Champion of the National Culinary Festival

The 4th National Culinary Festival, hosted by Muğla Sıtkı Koçman University, brought together the world of gastronomy with the participation of universities from all over Turkey. The Gastronomy Knowledge Competition held within the scope of the festival witnessed the fierce competition of young chef candidates.

In this important organization, students from the Gastronomy Department of Burdur Mehmet Akif Ersoy University Faculty of Tourism achieved great success. The team consisting of Ayşenur Zerda Olgun, Cemile Pınar, and Ebrar Zehra Güler showcased their knowledge and skills in the best way and won first place in the competition.

The performance exhibited by MAKÜ students in the competition, which included strong competitors from all over Turkey, received full marks from both the jury members and the participants. The team, which stood out with their theoretical knowledge in the field of gastronomy and team harmony, made Burdur Mehmet Akif Ersoy University proud.

The management of Burdur Mehmet Akif Ersoy University and the academic staff of the Faculty of Tourism congratulated the students of the Gastronomy Department who won first place in the 4th National Culinary Festival, emphasizing that this success is the result of disciplined work and a strong team spirit. Officials stated that this proud achievement of the students reflects the quality of education at the university and expressed their belief that young chef candidates will achieve significant successes in the future as well.

The opening of the festival took place with the participation of Muğla Sıtkı Koçman University Rector Prof. Dr. Turhan Kaçar, and throughout the event, the impact of gastronomy on tourism and culture was emphasized. The festival, held in Muğla, the intersection point of the Aegean and Mediterranean, served as an important platform for young talents to showcase themselves.

This championship achieved by MAKÜ students once again highlighted the quality of education in the field of gastronomy at the university, and it became a strong indicator that successful chefs of the future will continue to emerge from Burdur.