Mehmet Yalçınkaya: It is wrong to view Adana only through the lens of kebabs

As part of the 7th International Adana Flavor Festival, an "Adana Gastronomy Conversations" panel was held with the participation of chefs Somer Sivrioğlu and Mehmet Yalçınkaya.

Sivrioğlu and Yalçınkaya met with festival visitors on the Flavor Stage in the area, moderated by chef Türev Uludağ.

Stating that Adana cuisine is not limited to kebabs, chef Mehmet Yalçınkaya expressed that the city has no shortage of products.

'EXPORTS ARE BEING MADE FROM HERE TO JAPAN'

Conveying that Adana cuisine is quite extensive, Yalçınkaya said, "There is caviar and blue crab in the Karataş district. Exports are being made from here to Japan. Therefore, it is very wrong to view Adana only through the lens of kebabs. There is so much more, such as agriculture, citrus fruits, and seafood.

I hope that when I come again, there will be a seminar here regarding these fish, caviar, and blue crab of Adana. I think we also need to promote these aspects of Adana," he said.

Chef Somer Sivrioğlu also expressed that the value of local cuisines in Turkey should be increased.

'GASTRONOMY'S GLOBAL PROGRESS IS IMPORTANT'

Explaining that he believes they contribute to this issue through their programs, Sivrioğlu noted the following:

"We are a nation that attaches great importance to our own region and our own urbanism. We want our own city to stand out, and this is a good thing. However, I do not think it is of much benefit unless it stands out in the world. For the last two or three years, the Ministry of Culture and Tourism has been doing a good job by bringing in important international award organizations and explaining the importance of gastronomy in tourism through advertising campaigns; it needs to be much better.

The establishment of a Deputy Ministry of Gastronomy, which Chef Mehmet also mentioned and which I support one hundred percent, and having someone who is qualified, comes from the industry, and is beyond reproach lead this, is, in my opinion, very important for the global progress of gastronomy."

News Source: AA