The "1st Gastronomy and Creativity Student Summit," organized by the Beykoz University Gastronomy and Culinary Arts Program, will be held on May 7th.

The opening speeches will be delivered by Prof. Dr. Bengisu Bayrak Shahmiri, Dean of the Faculty of Arts and Design at Beykoz University, and Dr. Serap Nazır, Head of the Department of Gastronomy and Culinary Arts.

The first session of the summit will feature a panel titled "Culinary Creativity: The Nobu Experience." In this session, Ritz Carlton Nobu Restaurant Head Chef Michael De Jesus and Chef de Partie Tolga Gül will be the speakers, while the session will be moderated by Research Assistant Aylin Berna Zamandar Başoğlu.

As part of the event program, there will also be sessions featuring various academic presentations, panels that bring together the industry and academia, and discussion sessions. Throughout the day, current topics such as creativity in gastronomy, sustainability, digitalization, and innovative technologies in restaurant and hotel management will be addressed.

In the panel titled “Innovative Technologies in Restaurant and Hotel Management: The Casa Lavanda Experience,” Ekin Şen and Zeynep Pınar Taşdemir will speak under the moderation of Alp Açık; in the panel “Sustainability, Digitalization, and Talent: Those Shaping the Future of the Industry,” Hediye Güral Gür, İsmail Cem Akar, Dr. Hakan Başdoğan, and Sabri Gülel will be the speakers.

This comprehensive summit, which brings together representatives from academia and the industry in the field of gastronomy, aims to enhance students' creative thinking skills and strengthen their industry perspectives.

Everyone is invited to the event.