As part of the Turkish Cuisine Week from May 21-27, the "High School Chefs Compete Cooking Contest," organized to highlight the healthy and traditional aspects of Turkish cuisine, was held at the Faculty of Tourism of Kastamonu University. At the organization, attended by 9 high schools from 3 districts across Kastamonu, a total of 36 students competed in the soup, main course, and dessert categories. 

The event began with the Anatolian Cuisine Photography Exhibition. In the opening speech of the exhibition, Assoc. Prof. Dr. Çağdaş Aydın, a faculty member of the Tourism Faculty, stated that they organized a photography competition themed around Turkish cuisine, held in three categories, one of which was aimed at students. Assoc. Prof. Dr. Aydın also stated that the exhibition related to the photography competition can be visited at the faculty and that interested parties are invited.

In the opening program following the exhibition, the first speech was made by the Head of the Department of Gastronomy and Culinary Arts and Vice Dean of the Faculty of Tourism, Assoc. Prof. Dr. Serkan Çalışkan. Assoc. Prof. Dr. Çalışkan stated that the event was realized after extensive preparation and thanked the students who participated in the competition. 

Then, the Dean of the Faculty of Tourism, Prof. Dr. Burhan Sevim, emphasized that Turkish cuisine holds an important place among world cuisines. Stating that the kitchen is not only a means of nutrition but also a memory reflecting history, geography, culture, beliefs, and traditions, Prof. Dr. Sevim noted that Turkish cuisine has a deep-rooted history extending from Central Asia to the present day and wished success to all the students. 

After the speeches, during the award ceremony, in the soup category, the "Son Tabak" team from Kastamonu Anadolu İmam Hatip High School won third place with their Black Soup, the "Master PAMTAL" team from Pervaneoğlu Ali Vocational and Technical Anatolian High School won second place with their Meatball and Noodle Soup, and the Kastamonu Göl Anatolian High School won first place with their Black Cabbage and Beet Soup. 

In the main course category, the "Ehl-i Lezzet" team from Tosya Girls' Anatolian Imam Hatip High School won third place with Bostan Kebab, rice, and sumac salad. The "Lezzet-i Hümayun" team from Hüma Hatun Girls' Anatolian Imam Hatip High School came second with Çökertme Kebabı, while Sevim Tokatlı Vocational and Technical Anatolian High School won the first prize with the Mutancana dish. 

In the dessert category, the "Anatolian Fire" team from Aytaç Eruz Anatolian High School came in third with Mastic Pudding. The "Kastramoni" team from Mustafa Kaya Anatolian High School won second place with their muhallebi with Urfa sauce and wheat crust, while the 10 December Girls' Vocational and Technical Anatolian High School won first place with their Keşkül.