Speaker
Keynote talks on gastronomy, Turkish cuisine, professional experience, food culture and the future of the sector.
Eyüp Kemal Sevinç · Event profile
TALKS · PANELS · WORKSHOPS
Exploring gastronomy, sharing experience and creating together in the kitchen.
I share more than 30 years of professional culinary experience as a speaker, panelist, moderator and workshop chef at food festivals, universities, professional gatherings, brand events, congresses and international culinary projects.
From the cultural heritage of Turkish cuisine to professional kitchen management, culinary education, product development and international Turkish cuisine projects, I create content tailored to the audience and concept of each event.
Each talk and workshop is built around experience, interaction and practical knowledge, extending beyond the presentation of information.
Professional roles
Four roles, on stage and in the kitchen.
Panelist
Panels and conversations on gastronomy, tourism, education, Turkish cuisine, sustainability and the future of the sector.
Workshop Chef
Professional and themed culinary workshops in which participants learn through hands-on experience.
Moderator
Moderation for culinary panels, industry gatherings and professional events.
Sample content areas
Talk and Workshop Topics
Sample topics for event programmes. Content can be tailored to the concept, audience and duration of your event.
- The Future of Turkish Cuisine
- Turkish Cuisine: From Tradition to the Future
- Sharing Turkish Cuisine with the World
- An Industry Perspective from 30 Years in the Kitchen
- Professional Kitchen Management
- From Chef to Culinary Educator
- Regional Ingredients and Gastronomy in Turkish Cuisine
- Education and the Future of Gastronomy
- Menu Development and Product Standardisation
- Brands and R&D in Gastronomy
- Bringing Local Ingredients into Gastronomy
- Turkish Cuisine on the International Stage
Hands-on gastronomy
Professional Workshops
Turkish Cuisine Workshops
Preparing traditional Turkish dishes with professional techniques and contemporary presentation.
Regional Cuisine Workshops
The ingredients, techniques and food cultures of different regions of Anatolia.
Modern Turkish Cuisine
Reinterpreting traditional recipes through contemporary techniques and presentation.
Professional Culinary Techniques
Practical training for chefs and culinary students.
Product-Focused Workshops
Tailored workshops exploring the culinary potential of brands and local ingredients.
Organisations
Who is it for?
- Culinary Festivals
- Universities and Culinary Schools
- Hotels and Restaurant Groups
- Food Brands
- Municipalities and Public Institutions
- Professional Associations
- Corporate Events
- International Culinary Organisations
Let’s plan together
Event Formats
Keynote Talk
20–60 minutesA professional stage presentation.
Panel / Conversation
Participation as a moderator or panelist.
Live Cooking Demonstration
Live food preparation on stage.
Hands-On Workshop
A culinary session carried out together with participants.
Masterclass
Advanced training for professionals.
Corporate Culinary Event
A brand-specific concept, presentation and workshop.
Photo gallery
Moments on stage and in the kitchen.
A visual archive of talks, panels, hands-on workshops and culinary encounters.
For organising committees
Professional resources.
Explore short and full biographies, awards, national team history and media resources in the Press Kit.
Event collaborations
Planning tailored content for your event?
Let’s develop a talk, panel or workshop around your event’s theme, audience and duration.