Eyüp Kemal Sevinç
Eyüp Kemal Sevinç proves it is possible to cook creatively without losing the essence of Turkish cuisine.
Working towards an innovative and imaginative Turkish cuisine
Eyüp Kemal Sevinç works to promote Turkey internationally with his inspiring flavours and tastes. Sevinç has been preparing culinary shows for various national TV channels since 2001. He has won more than 100 medals, awards and trophies in national and international cooking competitions. Sevinç’s mission is to advance and promote Turkish cuisine internationally. To date, he has studied 50 different national cuisines in their respective homelands. He is seeking ways to be creative with Turkish cuisine without losing its essence.
He goes on culinary trips around Turkey to find different herbs that he can use to make new experimental dishes. On his travels in Anatolia, he tastes local foods which he uses as inspiration for his own dishes. The chef also gives demonstrations to product managers and the sales and marketing teams of various companies, in addition to offering theoretical information on food. Moreover, he gives presentations and demonstrations at various fairs and events.
As well as attending many national and international symposiums, conferences and panels as a speaker, Sevinç continues to better himself by taking special gastronomy training courses.
He presents his recipes in a TV programmes called “Şeflerin Mutfağı” and “EKS 101”. Eyüp Kemal Sevinç also established a school called “Hobimle Mutluyum Lezzet Okulu” in 2009 and in 2011 it became the first culinary school in Anatolia to provide certified education as an “EKS Mutfak Akademisi.”
Who is Eyüp Kemal Sevinç?
He began cooking, which was also his father’s occupation, in 1991. He won first place in Turkey’s first national cookery championship in 1995. He was the first person to win a gold medal for Turkey in an international cooking competition when he won the gold medal for a Pasta Dish in the 1996 British Open Cookery Championships in London. Honoured with the award of best junior chef of the year at the same competition, he won a trophy for Turkey, claiming another first. As the executive chef of Istanbul Marriott Hotel between 2007 and 2010, Sevinç had the chance to work with many world famous international chefs. Being the first member of the “Turkish National Culinary Team” established in 1996, “Team Captain” between 2000 and 2005, and president until 2007, Sevinç now sits on the expert jury of a number of international professional food competitions.
• New tastes in the Turkish cuisine
• Ottoman Court cuisine
• Fusion cuisine