American chefs entered the kitchen with Turkish young chefs.

Turkey, the world’s food warehouse, is increasing collaborations with American chefs to reach a $5 billion export target in the United States market.

As part of the Turkish Tastes TURQUALITY Project, which has been successfully ongoing for 5 years to increase food exports to the USA by the Aegean Exporters’ Associations, American chefs Reimund Pitz and Jay Marshall visited culinary points in Turkey and engaged in cooking with students from Yaşar University’s Gastronomy Department.

Speaking at the event at Yaşar University, Kazım Gürel, a Board Member of the Aegean Furniture, Paper and Forest Products Exporters’ Association and Turkish Tastes Ambassador, noted that the second phase of the Turkish Tastes Project has been launched and that the Turkish food sector, which presents Mediterranean cuisine products, has reached the commercialization stage in the US market.

Gürel expressed that they convey the message to Americans: “Whatever you cook, use Turkish products.” He said, “We want them to use Turkish thyme, fish, grains, dried fruits, olives and olive oils, fruits and vegetables, and eggs. We have been successfully running this project for 5 years for this purpose. We have established beautiful collaborations with universities and chefs. While our food exports to the USA were $708 million in 2018, we reached $1 billion 712 million by the end of 2023. The Turkish Tastes project has a significant share in this success.”

Fish exports to the USA via air cargo have gained momentum.

Bedri Girit, President of the Aegean Seafood and Animal Products Exporters’ Association, shared that they are filling the world’s protein gap and mentioned that fresh fish exports to the USA have gained speed.

Stating, “We are number one in Europe for sea bass and bream,” Girit added, “Sea bass and bream are also prominent in exports to the USA. Recently, we have started exporting Turkish salmon. Our cheese products are finding their place on the shelves of local markets. We have become capable of regularly exporting honey and eggs. Protein-based nutrition prevents obesity. The valuable fatty acids in our products directly contribute to brain functions and help raise intelligent generations.”

The students from Yaşar University’s Gastronomy Department prepared a menu consisting of Mini Karakılçık Kumru Bread, Sumac Butter, Sea Bass Sambosa, Söğürtme Parfait, Pestil Coulis, Sea Bass Ballotine, Hazelnut & Sage Wheat Risotto, Kasar Cheese Tuilles, and Fig Strudel together with American chefs. The lunch was attended by Yaşar University Vice-Rector Prof. Dr. Yiğit Kazançoğlu, Secretary General Ender Duran, Vice-Rector Responsible for International Competition Mehmet Hasan Atasoy, President of the Aegean Seafood and Animal Products Exporters’ Association Bedri Girit, Aegean Furniture, Paper and Forest Products Exporters’ Association Board Member and Turkish Tastes Ambassador Kazım Gürel, Secretary General of the Aegean Exporters’ Associations İ. Cumhur İşbırakmaz, Deputy Secretary General Serap Ünal, Yaşar University Department Heads Ata Türkfidanı and Hüseyin Arslan, Gastronomy and Culinary Arts Department Head Prof. Dr. Seda Genç, Faculty Member Dr. Ezgi Fadıloğlu, Executive Chef Selin Güloğlu, and Administrative Chef Mehmet Gürses.