Continuing with a Renewed Brand Identity

At the beginning of May, we met with Volkan-Okan Akkaş brothers, who, following in the footsteps of Ali Akkaş, the founder of the Köşebaşı brand, a name I respect for his visionary perspective and entrepreneurial spirit in the restaurant sector, and discussed the process leading to Aziz Ebay Holding. They also shared the news of their partnership with the International Service and Flavor Academy USLA.

Earlier this week, after entering a detailed renewal process, we met with Volkan Akkaş, the Chairman of the Holding's Board of Directors, and the management team at USLA Kanyon. They explained what innovations they have made at the academy, which has held a respected place in gastronomy education for nearly 15 years.

COOK YOUR PASSION WITH US'LA OVER LOW HEAT

According to Volkan Akkaş, USLA is an important intermediary for establishing a long-lasting infrastructure for Turkey's gastronomic journey. They are trying to create a new ecosystem that will shape the future of Turkish gastronomy. Their advice to students is to "cook their passions with 'us'la, with reason and logic over low heat."

In addition to the technical renewal of USLA with modern equipment, the teaching staff has also been strengthened; the general management has been taken over by our famous chef Çiğdem Alagök. Chef Cemre Siyahi Temim is also providing culinary, pastry-baking training with her team in the kitchen.

Their goal is to ensure that the new curriculum and publications they have prepared make the academy not just a school, but a center that trains qualified professionals for the industry with a 360-degree perspective. Therefore, they have not limited their training to the kitchen. They have created a more inclusive structure with scholarship programs, psychology classes, mentorship for young chefs, and projects supporting women's employment. Within the framework of the 'Responsible Restaurant Movement' they initiated years ago, they have also centered sustainability vision on reducing food waste, lowering carbon footprints, and implementing environmentally friendly menu practices in their training.

At the USLA Kanyon campus, there are Ken Sushi&More, which offers examples from East Asian cuisines, the Italian restaurant Umberto, and a café and pastry shop called Skola, where the young chefs and industry professionals they train come together.

My wish is for them to open a place that offers examples from Turkish cuisine as well...

Source: Hürriyet

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