Lecturer Asuman Kerkez and the Gastronomy Choice Guide 2026
Lecturer Asuman Kerkez
Ankara Hacı Bayram Veli University
Gastronomy and Culinary Arts
Gastronomy education has become one of the most popular fields of study in recent years. However, behind the colorful and popular facade lies discipline, hard work, technical knowledge, and a lifelong learning process.
As part of the Gastrolink Gastronomy Choice Guide 2026, we spoke with Lecturer Asuman Kerkez from the Gastronomy and Culinary Arts Department of Ankara Hacı Bayram Veli University about the realities of gastronomy education, the future of the sector, and her advice to young people during the university selection process.
How would you describe Gastronomy and Culinary Arts education to a student who is completely unfamiliar with your department?
Gastronomy, a field that may seem glamorous from the outside but is actually filled with immense discipline, dedication, and hard work, is an educational process where knowledge and technique meet personal effort and talent. More accurately, it is a never-ending, lifelong learning journey.
For me, the most important aspect of this education is discipline. When a student graduates, they should be proficient in culinary terminology used worldwide, know basic cutting and cooking techniques, and have acquired competence in fundamental areas such as meats, sauces, cost calculations, and kitchen management.
In addition to these, the ability to interpret different culinary cultures, develop an original perspective, and possess the vision to create fusion cuisine are among the most important components of truly establishing a chef's identity .
What kind of industry will today's gastronomy student encounter when they graduate?
The world is changing very rapidly, and gastronomy is perhaps one of the fields experiencing this change most quickly.
What we discussed today;
Artificial meat
Alternative protein sources
Edible insects
Ghost kitchens
Digital kitchen systems
Many concepts like these were unimaginable to us when we were students.
However, there are some values that remain unchanged.
When a student graduates knowing their own country, land, products, and culinary culture, they always start one step ahead in this change. If they also make the most of their education, they will be able to stand tall and succeed no matter which way the wind blows.
The sector is undergoing more and more social, economic, and systemic transformation every day. Therefore, being prepared for change is no longer a choice, but a necessity.
What are the three skills that you think a gastronomy student should definitely develop during their school years?
The first question I ask my students in the first class of each semester is this:
"Do you have a dream?"
First there is a brief silence. Then, most of the time, I get this answer:
"It was like we bumped into the door, sir."
Because everything begins with dreaming.
1. Dreaming and setting goals.
A person must first know where they want to see themselves in the future.
Which cuisine?
In which city?
In which country?
Under which stars are you cooking?
Plans may change along the way, but people with a goal always move forward stronger.
2. To be the person people are looking for
Just being good isn't enough anymore. You need to differentiate yourself.
This;
It could be bread,
It could be pastry making,
It could be meat,
It could be wheat,
It could be tarhana,
It could be a zero-waste kitchen.
It could be agriculture.
Find an area you love and try to become the person everyone looks for in that field.
3. To become a true master
Mastery isn't just about cooking.
Mastering your field;
to be able to implement,
to be able to explain,
being able to see the differences,
to be able to solve problems,
to be able to transfer information
It requires many skills together, such as these.
All of this can only be earned through hard work.
Because this program isn't just about cooking; it's about "matured" over four years. A simple diploma will never get you to the top.
If you were choosing your university major again today, would you choose gastronomy again? If you were to give one piece of advice to young people during the university selection period, what would it be?
I can answer this question in a single sentence: "You can't do a job you don't love without getting tired of it."
Actually, I didn't choose gastronomy. I was born into this profession.
For as long as I can remember, I've been telling stories, cooking, writing, learning, and teaching.
Gastronomy is not something you can remove from your life when you go on vacation, when you are sick, or when you are tired.
So first ask yourself this question:
Do you really love him/her?
If your answer is "yes"...
The stage is yours.
The exam is over.
Now a new story begins.
Individuality, taking time for oneself, and knowing one's own worth are certainly important concepts. However, in the end, true success emerges in an area where you have invested effort, sweated over it, and worked with passion.
Therefore, choose your university not just based on popular professions, but on a future where you can truly enjoy your work.
Why not?
With love.
Does gastronomy education only teach how to cook?
No. Gastronomy education is a multifaceted educational process that encompasses not only culinary techniques but also discipline, cost management, world cuisines, culinary culture, creativity, and problem-solving skills.
Why should gastronomy students specialize?
Today, simply being a good chef is not enough. Graduates specializing in areas such as baking, pastry making, meat technology, zero-waste cooking, agriculture, or product development stand out more in the industry.
What qualities are needed to succeed in the gastronomy department?
Disciplined work, openness to continuous learning, goal setting, acquiring technical knowledge, and passion form the foundation of a successful gastronomy career.
How will the gastronomy sector change in the future?
Artificial meat, alternative proteins, digital kitchen systems, sustainable production, and new technologies are transforming the gastronomy sector. Professionals who can adapt to this change will gain a significant advantage in the industry of the future.
Who is a suitable candidate for the gastronomy program?
For students who not only love to cook but also enjoy creating, researching, working diligently, and continuously improving themselves, gastronomy offers a strong and long-lasting career path.
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