MAKÜ Culinary Team at the top for the second time at GastroAntalya
Students of Burdur Mehmet Akif Ersoy University Culinary Program made the university proud with their achievements at Game of Food GastroAntalya 2026. Students from MAKÜ, who maintained the title of 'Best University Team of the Year' they won last year, made a mark on the organization with the first place trophy as well as gold and silver medals.
Date | 02 November 2026, Monday
Students of Burdur Mehmet Akif Ersoy University (MAKÜ) Food Agriculture and Animal Husbandry Vocational School Culinary Program achieved significant success at one of the important gatherings of the international gastronomy world, Game of Food GastroAntalya 2026 – 7th International Gastronomy and Kitchen Stars Meeting.
Students from MAKÜ, showcasing their skills in different categories, repeated the success they achieved last year by winning the 'Best University Team of the Year' award for the second consecutive time. Halil İbrahim Korkmaz, Mesut Özen, and Hatice Erva Akkan, who reached first place in the team category as a result of evaluations by the international jury, brought home the gold medal and the first place trophy for the university.
Medal shower in individual categories
Students of the MAKÜ Culinary Program achieved significant rankings in individual competitions as well as team success. Bengisu Zilan, competing in the Student-Chef Fish Competition and Main Course Competition, achieved double success by winning gold medals in both categories.
In the Student-Chef Restaurant Dessert Plate Competition, Filiz Dağ won the gold medal, while Yağmur Top and Taylan Mert Güzel, competing in the Student Pizza Competition, won silver medals.
Behind the success is practical training
Dr. Muhammed Haykır, Head of the Hotel, Restaurant, and Catering Services Department of the Food Agriculture and Animal Husbandry Vocational School, stated that the rankings achieved demonstrate the quality of vocational education, expressing that the practice-oriented training approach significantly contributes to students showcasing themselves on international platforms.
Emphasizing that students develop their professional skills by turning their theoretical knowledge into practice in the kitchen environment, Haykır noted that the success achieved is a result of both the students' dedication and the educational and practical opportunities provided by the university.
Haykır thanked the entire MAKÜ family, especially MAKÜ Rector Prof. Dr. Hüseyin Dalgar, for their support of practical education.
The success achieved by students of the MAKÜ Culinary Program in the international gastronomy arena once again highlights the university's efforts in applied vocational education and serves as an important indicator of the educational approach aimed at preparing students as equipped individuals for the industry.
