Press & Media
Interviews, academic work, culinary projects and an archive spanning a life in the kitchen.
Coverage of the EKS Mutfak Akademisi founder teaching and working with gastronomy students at the European University of Lefke. The article also covers his national team background and more than 100 medals, trophies and awards.
An interview about the beginning of his career, his father’s influence, joining Borsa Lokantası in 1991 and his perspective on the chef’s profession.
Coverage of a roasted aubergine sauce developed with Eyüp Kemal Sevinç and introduced to professional chefs at a launch held at EKS Mutfak Akademisi.
A profile and interview on the role of chefs in raising the visibility of Turkish cookery as a profession in the 1990s. An archive record of competitions, the national team and the development of the profession.
A workshop with Eyüp Kemal Sevinç and Yaşar University students explores recipes and kitchen techniques that reduce food waste and support sustainability.
During Turkish Cuisine Week at Emirsultan Square, Eyüp Kemal Sevinç joined a panel on gastronomy and culinary culture.
Coverage of a GastroRize Festival workshop where Eyüp Kemal Sevinç and fellow chefs explored regional ingredients and the cuisine of Rize.
Eyüp Kemal Sevinç chaired the jury at a competition celebrating Devrek’s geographically indicated Kömeç and Beyaz Baklava.
At Culinary Forum 2025 in Antalya, Eyüp Kemal Sevinç moderated a panel focused on academic scenarios in gastronomy education.
Coverage of the Bocuse d’Or Türkiye selection, where Eyüp Kemal Sevinç served on the tasting jury and the winning team was announced.
Coverage of Eyüp Kemal Sevinç joining a culinary tour created to highlight Düzce’s local produce and gastronomic potential.
A feature including Eyüp Kemal Sevinç on sustainable cooking and practical ways to make better use of ingredients.
The Şefim Anadolu project is introduced through its focus on preserving regional recipes, culinary education and zero-waste cooking.
Coverage of a dish created by Eyüp Kemal Sevinç with citrus produce at the Mandarin Festival in Mersin.
Eyüp Kemal Sevinç is among the chefs contributing to a book project bringing together recipes from Türkiye’s traditional culinary heritage.
The culinary archive presents Haytalya, a Kilis-style milk-and-water pudding, through Eyüp Kemal Sevinç’s recipe and presentation.
A short interview on Anatolian cuisine, local produce, ingredient sourcing and the international promotion of Turkish cuisine.
Eyüp Kemal Sevinç joined a seminar on sustainable gastronomy, careers in gastronomy and modern Turkish cuisine.
A first-hand feature on EMSAN Cooking Days at EKS Mutfak Akademisi and the culinary experience hosted by Eyüp Kemal Sevinç.
In the Zero-Waste Kitchen and Sustainable Food series, Eyüp Kemal Sevinç presents a recipe that makes fuller use of spinach.
Press & Events
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