The Turkish Cuisine Week Events, organized within the scope of the International Kastamonu Culture Days-3 in collaboration with Kastamonu University and the Faculty of Tourism, under the auspices of the Kastamonu Governorship and coordinated by the Provincial Directorate of Culture and Tourism, began with an opening program to promote Kastamonu's rich historical, cultural, and gastronomic heritage at national and international levels. 

The opening ceremony of the event was held on May 21, 2025, in the Multi-Purpose Hall of the Rıfat Ilgaz Cultural Center. The event was attended by Deputy Governor Aydın Ergün, our Vice Rector Prof. Dr. Mehmet Atalan, representatives of public institutions and organizations, and many invited guests. 

Deputy Governor Aydın Ergün expressed his pleasure at coming together at the opening of Turkish Cuisine Week, held under the auspices of the Presidency and led by Emine Erdoğan, and stated that Anatolia has hosted different civilizations throughout history, which is reflected in its cuisine. 

Stating that history and cultural richness add flavor to the cuisine, Deputy Governor Ergün noted that he aims to carry the tastes from the past into the future. The participants watched two documentary films after the opening speech. "The Journey of Food Promotion Film" and "Anadolu'dakiler Programı Kastamonu Pastırması Special Episode" were presented to the audience.

 Following the documentary screenings, a panel titled "From Tradition to Future: The Culinary Journey of Kastamonu" was held, where comprehensive information about the development of the local cuisine was presented to the participants. 

In the panel moderated by Assist. Prof.Dr.Serkan Çalışkan, Vice Dean of the Faculty of Tourism, Ünallar A.Ş. Board Chairman Metin Ünal was the first to speak. In his presentation titled "The Journey of Eğşi," he narrated the traditional flavor of Kastamonu, "eğşi."Emphasizing that eğşi is not just a sugar substitute but also a reflection of sustainable production understanding and traditional culinary knowledge, Ünal stated that this product, which was commonly produced in homes in the past, has been forgotten over time. He mentioned that they are conducting various efforts to remind people of eğşi and to reintroduce it to gastronomic tourism.

The second speaker of the panel, Cem Dilimel, CEO of Kurşunlu Han Hotel, addressed the topic of "The Importance of Local Cuisines in Gastronomy Tourism." Pointing out that gastronomic tourism is gaining importance day by day, Dilimel stated that local flavors play a decisive role in this field. Emphasizing that tourism is not limited to natural beauties, Dilimel stated that the unforgettable aspect of a city greatly depends on the flavors that linger on the palate, and in this context, he expressed that Kastamonu cuisine has significant potential. 

Cem Sultan Bedesteni Restaurant Official Uğur Baltacı, in his presentation titled "The Role of Restaurants in Promoting Kastamonu Cuisine," emphasized the responsibility of restaurants in promoting local cuisine. Stating that guests first get to know a city through its food, Baltacı noted that the cuisine reflects the character of the city, and the restaurants create the showcase of this character. For this reason, he emphasized that restaurant operators have important duties in the process of preserving and promoting local cuisine. 

The last speaker of the panel, Park Dedeman Kastamonu Executive Chef Yağız Oğuz Aydın, highlighted the long-standing practices aimed at preventing waste in our traditional culinary culture in his presentation titled "Zero Waste Practices in Turkish Cuisine." Stating that techniques such as drying, brining, and pickling used especially in the Kastamonu cuisine both prevent waste and protect natural resources, Aydın noted that the traditional understanding of "not wasting what is left over" aligns with today's sustainability approach. Additionally, he highlighted the importance of raising awareness on this issue by providing examples of recycling and waste management practices implemented in their hotel kitchens.

The event concluded with a visit to the Kastamonu Regional Dishes and Products Photography Exhibition held at the Provincial Directorate of Culture and Tourism Fine Arts Gallery.