Future chefs meet gastronomy giants

Hosted by the Department of Gastronomy and Culinary Arts at İstanbul Medipol University Faculty of Fine Arts, Design and Architecture, the “MEDIFOOD Career Days” connected industry professionals with the future generation of chefs. The event, held on the ground floor of the South Campus, was attended by 18 distinguished establishments, including brands such as Divan Group, Doğuş Group, Big Chefs, Four Seasons Hotels, and Aliée Hotels.

During the event, which attracted intense interest from students, topics such as recruitment processes, internship opportunities, kitchen discipline, and career planning were discussed. In addition to gastronomy students, the event welcomed students from other departments, including Business Administration, Human Resources Management, and Nutrition and Dietetics, providing an opportunity for an interdisciplinary career network. Throughout the event, students had the chance to submit their CVs directly to the Human Resources managers of the companies, gaining practical interview experience.

ASST. PROF. OLUM: OUR GOAL IS TO MATCH STUDENTS WITH THE RIGHT COMPANIES
Emine Olum, Assistant Professor and Head of the Department of Gastronomy and Culinary Arts, who hosted the event and evaluated the organizational process, stated that the intense interest made them very pleased. Highlighting that the event, the result of approximately two months of preparation, constitutes one of the most important steps for students before entering the industry, Olum said:

“Our primary goal was to bring our students together with the leading companies in the sector on our campus. We received incredible interest from five-star hotels and prestigious restaurant groups. Our students submitted their CVs directly to the Human Resources departments for internship and employment opportunities. These companies view their interns as the future workforce and employ them accordingly. Thanks to these opportunities, Medipol students start one step ahead in the industry.”

ASST. PROF. ÖLCE: WE PROVIDED A REAL INTERVIEW REHEARSAL
Özgür Ölce, Assistant Professor and one of the coordinators of the event, emphasized that the organization was not limited to gastronomy and, due to the multifaceted nature of the hospitality sector, also involved students from other departments.

Ölce stated, “This year we started with 18 establishments, but we aim to increase this number and expand the event next year. The greatest gain here is that our students can put the interview training they received from the Career Center into practice. Direct communication with businesses serves as a unique rehearsal for them before graduation.”

IF YOU HAVE NO EXPERIENCE, TALK ABOUT YOUR DREAMS
Ayşegül Özdemir, Human Resources Manager at Divan Group, who provided key insights on recruitment processes that students were most curious about, drew attention to the high personnel turnover in the sector and emphasized the importance of school-industry collaborations.

Özdemir offered the following advice to students: “I always tell candidates who have no work experience the following; you may not have a work history to share, but I want to hear about your dreams and goals. Candidates who have clear objectives and self-confidence are always one step ahead. By detailing every aspect in their CVs and remaining patient, they will open doors for themselves in their career journey.”

GOLDEN ADVICE FROM CHEFS: THE KITCHEN IS THE ART OF MANAGING CHAOS
Chefs who met with students at the event booths explained in detail that the kitchen is not only about cooking, but that stress management, leadership, and education are integral parts of the profession.

Ali Sarıtaş, Executive Chef of Da Mario Restaurant, a longstanding brand of Doğuş Group, noted that he trained from the ground up and highlighted the place of academic education in the sector. Emphasizing the need to properly manage generational and school-based differences in the kitchen, Sarıtaş said, “I am a self-taught chef; I came up from being an apprentice. Today, interest in culinary schools is very high. Sometimes it can be challenging to balance theoretical training received by young chefs with the practical experience of self-taught chefs like us. However, we must adapt to them and establish that balance. The important thing is mutual understanding. My advice to young people is to utilize the opportunities provided by technology and education, but never shy away from hard work and fatigue.”

THE KITCHEN IS A SCHOOL, THE MANAGER IS A TEACHER 
The kitchen management team at Aliée İstanbul Hotel conveyed to students the importance of both education and leadership. Executive Chef Münir Yakut stated that they train staff in different stations through a rotation system, adding, “My greatest source of motivation is teaching. Being able to teach something new to my apprentices makes me happy. However, students should know that although the theoretical knowledge they acquire at school is valuable, in a real kitchen there is significant stress due to the race against time. They can overcome this with love.”

Aliée Hotels Executive Sous Chef Özmen Koç emphasized that a good manager should manage rather than create chaos. Koç commented, “The kitchen does not tolerate mistakes, but a good chef coordinates the team like an orchestra. Our academically trained colleagues come knowing the answers to ‘why’ and ‘how’ questions. When this theoretical knowledge is combined with practical experience on site, success becomes inevitable.”

INDUSTRY AND ACADEMIA COLLABORATION WILL CONTINUE TO GROW
The MEDIFOOD Career Days, where students had the opportunity to meet sector representatives one-on-one, concluded after evaluations. The event, which received full marks from academics, chefs, and human resources managers, is planned to be expanded in scope and established as a traditional event in the coming years.