From Education to Kitchen, From Service to Management: USLA Model

FROM EDUCATION TO KITCHEN, FROM SERVICE TO MANAGEMENT: USLA MODEL


HMG Interview

USLA is one of the first institutions that comes to mind when it comes to gastronomy and service training in Turkey. Can you briefly explain the founding purpose of the institution, where it stands today, and the areas it provides training in? How did your path intersect with USLA?

USLA is one of the first institutions that comes to mind when it comes to gastronomy and service training in Turkey. At the point we have reached today, USLA offers a strong educational ecosystem covering professional cooking, pastry and bread making, chocolate making, service and hospitality, bar mixology, barista training, as well as workshops and training programs with a 360-degree approach. All trainings are conducted with an application-oriented understanding alongside instructors who are actively working in the industry.

My path intersected with USLA exactly with this vision. We work with an understanding that continuously elevates the quality of education, focusing on international standards and the requirements of the modern age. Today, USLA is not just an educational institution; it is a powerful platform contributing to the development of Turkish gastronomy.

USLA does not only provide kitchen training; it also offers professional training programs in service, pastry, and management. What competencies do you think are most needed in the Horeca sector today, and how does USLA respond to these needs?

The competencies most needed in the Horeca sector today are practical service skills, customer-focused communication, hygiene & food safety knowledge, technical skills such as barista/bartending, and management/organizational abilities. Especially the ability to appeal to different customer profiles, continuously maintaining high service quality, and effectively using digital tools are becoming critical. The increase in the quality of education enhances both the competitive power of businesses and closes the gap in qualified human resources. USLA responds to these needs with practical, industry-relevant programs; by providing professional training in fundamental areas such as kitchen, service, bar, and pastry, it prepares graduates to be ready in both technical and customer experience aspects. Thus, it directly addresses the competencies sought in the industry and ensures that graduates make a strong start in their professional lives.

The MEB certified trainings you offer and your academy-industry collaborations are very important for students to start their careers more prepared. In which areas do USLA's collaborations with hotels, restaurants, and brands focus?

USLA's collaborations with hotels, restaurants, and brands generally focus on education-internship integration and practical opportunities. Additionally, USLA collaborates with some partner brands on equipment, technology, and application areas to enhance the quality of education and strengthen industry connections. Such collaborations allow students to gain experience in real hotel/restaurant environments and expand their professional networks.

As the interest of young people in gastronomy increases today, the challenges of the profession have also become more visible. What kind of motivation do you see in the young people applying to USLA? What career opportunities are prepared for the young people receiving education at USLA?

In the young people applying to USLA, I clearly see not only a strong passion for gastronomy but also a desire to learn the profession consciously. They want to truly understand the discipline, pace, and responsibility of this job, not just to become a