Turkish Cuisine Summer School

     The Turkish Cuisine Summer School, organized by Yunus Emre Institute, aims to introduce the rich heritage of Turkish cuisine to the world. The program features renowned Turkish chefs and brings together international chefs to share the Turkish table and forge new friendships through gastronomy.

     The 15-day training program will provide on-site experiences with regional Turkish cuisines. Through practical workshops and under the guidance of expert chefs, participants will learn local recipes and culinary techniques. Academic seminars will also offer insights into the ancient history of Turkish cuisine.

Theme and Subject

The theme of the 2025 program is "Family Table," aligning with Türkiye’s designation of 2025 as the Year of Family.

  • Workshops: Practical sessions applying local recipes and culinary techniques under the guidance of Turkish chefs.
  • Seminars: Academic lectures on the historical development of Turkish cuisine.
  • Networking: Opportunities to meet distinguished chefs, restaurant owners, and gastronomy writers, and to visit significant restaurants and food museums.
  • City Tours: Visits to Istanbul, Konya, and Gaziantep.

    • Program Date and Venue

    The program will take place between 16 to 31 July 2025 in Istanbul, Konya, and Gaziantep.

    Target Audience and Participant Requirements 

    A total of 15 participants will be selected, with only one accepted from each country.

  • Be between 20–40 years of age.
  • Proficiency in Turkish or English at B2 level or higher (preferably C1), with an internationally recognized certificate.
  • At least 3 years of professional experience in gastronomy or culinary culture, or holding a degree (bachelor’s, master’s, or PhD) in culinary arts, supported by documentation.
  • A reference in the field of gastronomy or culinary arts.
  • Must not have previously attended YEE Summer Schools.
  • Be open to intercultural communication.
  • Complete the application form fully and accurately.
  • No health issues that would prevent travel, verified with a medical report.
  • Have no criminal record or involvement in any legal offense nationally or internationally, and be able to provide documentation.
  • Complete the application form fully and accurately.
  • (Preferred) Published work in gastronomy or culinary arts.
  • (Preferred) International awards in gastronomy or culinary arts.
  • (Preferred) Interest in Turkish cuisine, documented if possible.
  • (Preferred) Other relevant kitchen-related certifications.

    • Program Language

    The program will be conducted in  English and Turkish taking into account the international participant profile.

    Accommodation

    Participants will stay in single rooms in university, hotel, or institutional dormitories/guesthouses.

    Application Dates and Method

  • Applications will be made online at summerschools.yee.org.tr/basvuru-sayfasi between March 25 and April 15, 2025.
  • Only the selected candidates will be notified by e-mail.

    • Services Included in the Scholarship

  • International and local transportation
  • Accommodation
  • Meal expenses
  • Course materials
  • Entrance fees to museums and archaeological sites
  • Guidance services

    • Not Included in the Scholarship

  • Personal travel insurance
  • Visa expenses
  • Personal expenses
  • Health insurance