Nurturing the Future of Cuisine

USLA positions gastronomy not as a trend, but as a long-term profession. What was the starting point of this vision?

We believe that gastronomy is not just a popular field, but a profession with cultural depth. Our starting point is to ensure that our students adopt this field as a permanent career discipline in which they can specialize, rather than a short-term interest.

How does the in-depth curriculum and modular specialization model differentiate USLA graduates in the industry?

Our education model does not offer a one-size-fits-all career path. We approach gastronomy not just as cooking practice, but as a process of recognizing products, understanding their sources, and grasping their cultural context.

With modular programs such as Olive Oil Literacy, Seafood, Offal, and Yacht Chef, we enable our students to deepen in specific areas. Our graduates step into the industry not just as good practitioners, but as professionals with specialized identities.

How do the collaborations you have established with international academies provide a global perspective to your educational approach?

These partnerships keep our course contents continuously updated and provide our students with a global perspective. Our graduates develop a language that is proficient in both local culinary culture and international standards.

Your field ecosystem, which encompasses over 150 restaurants in 5 countries, how does it turn into a career advantage for students?

We combine theoretical knowledge directly with operational practice. Thanks to our restaurant and catering network operating in 5 countries, our students experience real kitchen dynamics. Within this structure, brands like Ali Ocakbaşı in Barcelona and Amsterdam and Alaf Kuruçeşme in Istanbul offer the opportunity to observe the international representation of contemporary Turkish cuisine on-site. Our graduates start their careers with field experience.

Focusing on topics such as sustainability, food safety, and operational management, how does it define the chef of the future?

Today's chef should not only create flavors but also be a professional who understands food safety, cares about waste management, and manages operational discipline. Our education model is based on a holistic approach from sustainability to quality control.

How do your expansions in the Middle East and the pilot projects you are conducting position USLA on an international scale?

The pilot projects we are conducting in the Middle East aim to establish standardization and quality infrastructure in gastronomy. These efforts position USLA not just as an educational institution, but as a structure that establishes systems and sets references. 
 

Source: Marie Clarie