From Education to Kitchen, From Service to Management

From Education to Kitchen, From Service to Management: The 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 this point, USLA offers a strong educational ecosystem covering professional culinary arts, pastry and baking, 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 a practical understanding alongside instructors who actively work in the industry.

My path intersected with USLA exactly with this vision. We work with an understanding that continuously raises 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 strong 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 mastery such as barista/bartending, and management/organizational skills. Especially the ability to appeal to different customer profiles, continuously maintaining service quality, and effectively using digital tools have become critical. Increasing the quality of education enhances 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 both technically and in customer experience. 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 practical areas to enhance the quality of education and strengthen industry connections. These types of 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 young people applying to USLA? What kind of career opportunities are prepared for young people studying at USLA?

In 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