December 2015

Sirha Istanbul 3rd edition: energizing business through rich content, comprehensive offering and high profile visitors.

The third edition of Sirha Istanbul, the benchmark event for hospitality and food service professionals in Turkey took place on 26 – 28 November 2015 at Istanbul Congress Center (ICC). It has indeed succeeded in becoming the reference event in the sector.

Sirha Istanbul, the highly qualitative trade show welcomed once again a growing number of visitors, and featured a comprehensive offering with prestigious international contests as well as inspiring and unique animation activities. Sirha gathered at one platform more than 300 exhibitors and brands (including the most accomplished brands in their domain) and 11.902 high profile professionals  (+16% vs 2014) coming from hotels, restaurants and food trades.

All talented chefs who participated in the Turkish National Selections for Bocuse d’Or and for Coupe du Monde de la Pâtisserie competed with each other in front of a highly enthusiastic audience, in order to be chosen the one to represent Turkey during European Finals of these prestigious culinary contests. During Omnivore Istanbul and its master-classes, world-known international and Turkish chefs shared their experiences and their passion with participants.

Thanks to ‘Taste Inventory of Anatolia’ animation, aimed to present and promote some rarely known, precious and noble food of our country, sector professionals found an opportunity to get together with local producers of unique products.

6th Sense Gastronomy Platform, embodied this year by the cooperation of Sirha Istanbul and Özyeğin University’s School of Applied Sciences, prepared and presented innovative restaurant concepts.

During Sirha World Cuisine Summit and International Leaders Club Exchange conferences, top level experts deciphered and shared industry key trends, marketing strategies, sectorial expertise and experiences with participants.

In summary, Sirha Istanbul succeeded in presenting a complete offering, world-class contests, animations and rich intellectual content, thus becoming the one and only show of its kind in the country.

Turkish National Selections of Bocuse d’Or ‘Culinary Olympics for the World Chefs’ have found their winners!

Mutlu Şevket Yılmaz from Seasons Restaurant in Alanya won the Bocuse D’Or Turkish National Selections on November 27th within Sirha Istanbul.  Mutlu Şevket Yılmaz and his team will represent Turkey during Bocuse D’Or Europe, in Budapest, in 2016. The second place of Bocuse d’Or Turkish National Selections belongs to Harun Keskin from The St. Régis, Istanbul and the third place to Erol Varlık from The Marmara Taksim.

Pastry Chefs who will represent Turkey during European Selection of Coupe du Monde de la Pâtisserie have been selected

Coupe du Monde de la Pâtisserie which is also known as the ‘World Cup’ for Pastry Chefs, organized for the first time its Turkish National Selections on November 26th. For ‘Sugar’ theme, Levent Aygün and for ‘Chocolate’ theme, Feray Aydoğdu both from Four Seasons Bosphorus won the right to represent Turkey during the European Cup which will take place in Geneva Switzerland, on January 24th 2016.

Omnivore Istanbul as the new, growing, modern and young culinary festival provided many enthusiastic and inspiring activities during 3 days.

During Omnivore Istanbul Master Classes, taking place within Sirha Istanbul, Turkish and international chefs such as Maksut Aşkar, Aylin Yazıcıoğlu, James Lowe, Defne Koryürek and Nicolas Darnauguilhem shared their passion and their culinary secrets with a host of participants. Omnivorious Party by Badoit, considered as a milestone event in every city where it has been organised, set the Mama Shelter on fire, on November 27th evening, gathering a large and enthusiastic crowd. Omnivore Pop-up dinners provided an impressive gastronomic experience, and got in exchange full marks from all food lover participants.

‘Taste Inventory of Anatolia’ presented unique, precious and nearly forgotten local products.

With the ‘Taste Inventory of Anatolia’ project, precious but rarely discovered or nearly forgotten products of Turkey were presented to the public. Within this edition of Sirha Istanbul, local producers of these noble foods found an opportunity to get together with the sector professionals for the second time. In total, 49 noble and precious local products such as Grey Mullet Caviar, Hanak Honey, Dried Cream, Gorcola Cheese, Tunceli Garlic, Big Tarhana and Yedikule Lettuce were exhibited in a dedicated space within the ‘Taste Inventory of Anatolia’,orchestrated in cooperation with Metro Cash and Carry and ‘Mutfak Dostları Derneği’ Association.

Thematic program of conferences about sectorial trends attracted high level of attention and interest

Sirha World Cuisine Summit and International Leaders Club Exchange which determine and orient food & beverage industry’s dynamics through their internationally prepared researches and globally realized works, presented a conference program mainly focused on marketing strategies and global trends for the sector. This comprehensive and thematic program of conferences attracted high level of attention from participants thanks to the interventions of very important names such as Frédéric Loeb (Loeb Innovation, France) and Jürgen Strasser (GastroFIB, Germany) as well as the analyses about local, regional and international trends coming from Turkish experts and specialists of the sector.

New restaurant concepts are presented by ‘Sixth Sense Gastronomy Platform

Sixth Sense Gastronomy Platform’ was organised within Sirha Istanbul by the Özyeğin University Gastronomy & Culinary Arts and Hotel Management departments and Le Cordon Bleu IstanbulIn thematic restaurants of ‘Sixth Sense Gastronomy Platform’, international chefs coming from Le Cordon Bleu prepared and presented their new tastes and innovative concepts, additionally with the presence of many important gastronomy writers and opinion leaders from the sector. 

 

Sirha Lyon as the Reference Event for the sector brings all restaurant, hotel and food & beverage industry professionals together once every two years. Sirha Lyon 2015 succeed in getting 3.045 exhibitors and brands, 189.028 professional visitors, 19.715 chefs and 992 press members all together.

In addition to Lyon and IstanbulSirha is also organized in GenevaRio and BudapestSirha which will take place for the first time in Mexico on February 2016, continue to develop itself globally, while keeping at the same time orienting sectorial dynamics and showing the way. 

The next events that will be organized by the Food Service Division of GL events Exhibitions will be:

  • Omnivore New York, 14 – 15 December 2015
  • Sirha Geneve, 24 -26 January 2016 featuring European Cup, Coupe du Monde de la Pâtisserie continental selection 
  • Europain, 5 – 9 February 2016
  • Sirha Mexico, 10 – 12 February 2016 featuring Copa Maya, Latin-American Coupe du Monde de la Pâtisserie selection and Bocuse d’Or America Latina selection
  • Omnivore Paris, 6 – 8 March 2016
  • Sirha Budapest, 8 – 11 May 2016 featuring Bocuse d’Or Europe
  • Sirha Rio, 4 – 6 October 2016
  • Sirha Lyon, 21 – 25 January 2017 featuring the world finals for Bocuse d’Or and Coupe du Monde de la Pâtisserie

See you on Sirha Istanbul 2016

24-26 November 2016, Istanbul Congress Center

Communication Services: Hybrid – Gözde Yolaç SAVAŞ / gozde@thehybrid.org