Sinem Özler, who prepared the official invitation menu for the NATO Summit: It is a great honor to showcase Turkish cuisine

Sinem Özler, who is also featured in the Michelin guide, was one of the three chefs who prepared the menu for the official dinner hosted for international delegations as part of the 36th NATO Summit of Heads of State and Government held at the Presidential Complex.

Özler, who centers Turkish cuisine in her career, said that they worked to introduce the gastronomic heritage of Anatolia to the guests at the official summit dinner. Özler emphasized that the preparation process required both intensive planning and great team harmony.

 Özler stated that the infrastructure work for the summit had been ongoing for 8 months, and that she and her team joined the process about 1.5 months ago. Explaining that the chefs were asked for suggestions for hospitality meals in different categories, Özler stated that the menu took shape through meetings, presentations, and demos.

Özler said, "As three chefs, we prepared our dishes in various categories. Everyone created their menus in their own field. It is entirely Turkish cuisine, Anatolian cuisine." She noted that the menu was planned to reflect Turkey's culinary culture to the guests.

EMPHASIS ON ANATOLIA IN THE MENU

Özler said that July 7-8, the days of the summit, were very special and stressful for the Presidential Complex team and the chefs. Stating that Turkish cuisine and Anatolian flavors were highlighted in the prepared menu, Özler expressed that the request they received was in this direction.

Explaining that they included delicacies such as stuffed meatballs (içli köfte), stuffed zucchini flowers, artichokes, olive oil dishes, and semolina halva in the menu, Özler said that the products were brought from different regions of Anatolia. Stating that artichokes were sourced from Urla, Özler noted that they paid special attention to serving the meals simultaneously and without compromising their quality for the large-scale service.

Özler stated that she prepared a meal for 300 people in her own session and said, "I created a menu that would be easy to serve at the same time, where they could eat all the dishes hot without compromising their quality." Stating that they were particularly insistent on the stuffed meatballs, Özler expressed that empty plates returning to the kitchen is a great happiness for a chef.

"I WILL NEVER FORGET THIS IN MY LIFE"

Stating that being one of the three chefs involved in the summit and the only female chef was a separate source of pride for her, Özler said that the simultaneous and harmonious work of the kitchen and service was of critical importance.

Özler stated that Emine Erdoğan was closely involved in the food and hospitality process and drew attention to the efforts made to introduce Turkish cuisine to the world. "Being a representative at this level has been a source of pride that I will never forget for the rest of my life," said Özler, explaining that she and her team completed the process with great happiness.

News Source: 12punto