AYLİN ÖNEY TAN

Gastronomy as leverage of economy AYLİN ÖNEY TAN

Gastronomy as leverage of economy

Creative industries, including gastronomy, are becoming sectors with more economic value than any other, rapidly surpassing traditional industries, even the strong automobile industry in the EU. Gastronomy can be a very effective tool for tourism and employment with the potential to become a locomotive to accelerate the economy. International development agencies are increasingly supporting these creative sectors.

May 08 2022
Candy crush AYLİN ÖNEY TAN

Candy crush

Today is the first day of the Ramadan holiday, fondly nicknamed “Şeker Bayramı” in Turkish, literally meaning Sugar or Candy Holiday. Rightly so, because traditionally it is the time for everything sweet. Guests are served a cornucopia of sweets, dark Turkish coffee is accompanied by “lokum,” the ever-popular Turkish delight, trays of baklava are sent as presents, hard candy glistening like brightly colored gems glow heaped in crystal bowls, boxes of luxury chocolates are wrapped in elaborate packages as prestigious gifts, the list of sweet delights are endless. In short, it is candy crush time!

May 01 2022
Hurray We’re star-dusted AYLİN ÖNEY TAN

Hurray! We’re star-dusted!

So, the rumors are true! The long-expected Michelin Guide is coming to Turkey. Michelin Guide’s International Director Gwendal Poullennec was in Istanbul to deliver the news in person. The guide, being one of the most respected restaurant evaluation systems in the world, will distribute stars only in Istanbul for now, and eventually is expected to expand to holiday destinations such as Bodrum, Urla, Çeşme and the like. The results will be announced on Oct. 11, and we will only then be able to learn which restaurants could have their share of stardust.

April 24 2022
Holy sweet trio AYLİN ÖNEY TAN

Holy sweet trio

This year is the time when three sacred holidays of monotheistic religions coincide. When Ramadan falls in April, the Ramadan holiday follows Passover and Easter, and in Istanbul, this means a procession of special tastes, and of course, especially sweets. Now it is time to highlight commonalities. It should be emphasized that before these holidays, for the practicing faithful, there is an abstaining or fasting period which requires serious devotion to worship requiring both spiritual and physical rituals. Even if they are applied differently, after the restrictions of the fasting period, feasting is a well-deserved and long-awaited moment where the pinnacle of celebration treats are sweets.

April 17 2022
A true fairy tale AYLİN ÖNEY TAN

A true fairy tale

“My wife is the superhero in this fairy tale.” These words flow naturally from the giant figure on the stage, as if murmuring to himself, as he places dainty minuscule flowers onto a shiny gel of umami flavors. The stage is the auditorium at the Madrid Fusión 2022, and the giant is Eric Vildgaard, the founding chef of the two-Michelin-starred Restaurant Jordnær in Copenhagen. He is referring to his wife Tina with gratitude when telling his story.

April 10 2022
Madrid Fusión: Gamechanger in Spanish gastronomy AYLİN ÖNEY TAN

Madrid Fusión: Gamechanger in Spanish gastronomy

Madrid Fusión celebrated its 20th anniversary. This year the foremost gastronomic event in Spain was promoted by actor Robert de Niro. Rumor has it that there was actually no budget for such a costly promotion act, but the famous actor, who himself is a real gourmet and in the restaurant business, was sold for only a tasting dinner, an offer he claims too good to be refused in a short video. So, in the first days of March, the actor and his companion arrived in Madrid to experience a “priceless menu” by five of the best chefs in the world, Argentine Mauro Colagreco and Spanish Joan Roca, Quique Dacosta, José Andrés, and Martín Berasategui, in payment for agreeing to sponsor the 2021 Madrid Fusión gastronomic congress. This “unique and unrepeatable” meal was held in the royal suite of the historic and luxurious Mandarin Oriental Ritz in the Spanish capital, where the actor seemed to be extremely satisfied and at times could not resist carving a slice for himself from the delectable Iberica ham.

April 03 2022
Mountains are calling AYLİN ÖNEY TAN

Mountains are calling!

March comes in like a lion… The Turkish version of this saying goes: In March, you have a peek outside from the door, and you’ll burn the handle of your axe and shovel. Just as the saying, March continues to act like a lion, with fierce blizzards. Last weekend, the Austrian-Turkish winter tourism sector, mainly the world’s most important mountain tourism infrastructure brands and the managers of ski resorts in Turkey came together at the two-day summit in Erciyes. While the snow did not stop outside, the future of the sector in climate change was discussed.

March 27 2022
Key to perfection: Patience, persistence and perseverance AYLİN ÖNEY TAN

Key to perfection: Patience, persistence and perseverance

The world’s most ambitious chef competition is undoubtedly the Bocuse d’Or. Named after the legendary French chef Paul Bocuse, the biennial championship was first held in 1987 in Lyon, France. It is considered the World Chefs’ Olympics. Rightly so, because here, chefs are not evaluated according to their food in their restaurants, or their previous successes, but judged on their performances during the competition. At the slightest mistake, years of effort may be wasted, and the dream gone forever.

March 20 2022
Blue skies, golden fields and sunflower AYLİN ÖNEY TAN

Blue skies, golden fields and sunflower  

Flat fields stretching to the horizon line, bluest sky ever. When it is harvest time late summer, the fields are glistening with golden colors of wheat stalks, their full heavy ears swaying like sea waves with the slightest blow of wind and the sky is crisp clear, deep azure blue, sometimes dotted by that cotton ball cloud passing by.

March 13 2022