Emine Erdoğan: The main way to protect cultural heritage is to pass it on to new generations without damaging it

In her speech at the introductory program held at Etiler Tourism Vocational and Technical Anatolian High School for the Turkey Gastronomy High Schools Project, implemented by the Ministry of National Education, Emine Erdoğan, wife of President Recep Tayyip Erdoğan, said that the project is the product of a vision that will train young chefs who will each become cultural ambassadors.

Noting that the Centennial Turkish Cuisine book they published in 2021 was the first step of a long-term journey, Erdoğan explained that the Turkish Cuisine Week they declared afterwards was a lifeline to thousands of years of cultural memory, and that now they are setting sail for a strong future in this journey with gastronomy high schools.

Emine Erdoğan expressed her heartfelt gratitude to the Minister of National Education Yusuf Tekin and all employees of the ministry for the project.

Erdoğan, emphasizing that Anatolia is the fertile land where agriculture began, the first bread was baked, and olives were processed, said, "We cannot be thankful enough for being surrounded by thousands of years of history and an unprecedented cultural richness. One of the places where this richness is most visible is undoubtedly our kitchen. The links of the chain extending from soil to plate are history, culture, science, aesthetics, art, and healing. Protecting this heritage and carrying it to the position it deserves in the world is both a duty and a duty of loyalty for all of us."

Emine Erdoğan said that gastronomy is the rising star of recent years and said, "Gastronomy has become one of the main motivations of tourism and has become a popular career option with the contributions of famous chefs to the field. However, beyond this, gastronomy is now a public diplomacy tool that states frequently use. Because food is the identity and story of a nation. We all know that gastronomy positively changes the perception of a country and plays an active role in introducing the national culture. Personally, I wholeheartedly believe that Türkiye should be the pole star of the gastronomy world."

Stating that Türkiye has world-renowned dishes, but these are only a few drops in a vast ocean, Erdoğan said, "However, in every corner of our country, there is a separate gastronomy world with its local products, cooking techniques and cultural elements. We have a unique diversity symbolized in the wheat of Anatolia, the oranges of the Mediterranean, the hazelnuts of the Black Sea and the olives of the Aegean. Moreover, this diversity can respond to many trends, such as 'slow food', that the world is pursuing today."

Emine Erdoğan, pointing out that Turkish cuisine has a wide range of recipes that meet every need, including vegetarian and vegan preferences, said, "In addition to all this, our cuisine is a healing center in itself. When we look at global health indicators, we see that chronic diseases related to Western-style nutrition are rapidly increasing. That's why we should highlight the healing effects of our recipes on health. At this point, I think it is very important to establish a new narrative that will capture the spirit of the age."

Stating that in today's world, it is no longer enough to say that olive oil dishes are healthy, Erdoğan noted that this fact must be presented with an innovative discourse, presented as a lifestyle, and made the driving force of a health movement.

Erdoğan said, "We see that the 'zero waste kitchen' trend, which has attracted a lot of attention especially on social media, is presented as a new invention. However, there is no need to reinvent America. All we need to do is introduce people to the waste-free, waste-free and sustainable wisdom of Turkish cuisine. In short, our cuisine has the potential to be a center of attraction in every way. All we need to do is bring this great power we have to the world stage with the right strategies."

Emphasizing the importance of gastronomy high schools, Erdoğan continued his words as follows:

"The primary way to preserve cultural heritage is to pass it on to future generations without damaging its authentic texture. In this respect, gastronomy high schools will meet a very important need. We will literally train our high school students in the kitchen. We will equip them with skills that go far beyond simply putting together ingredients. They will also learn the geography, geographical products, agricultural production capacity, historical experience and story behind each recipe."

Underlining that gastronomy is sometimes reduced to the taste on the plate, Erdoğan noted the following:

"However, the adventure of wheat is hidden in Central Anatolian tables. There are traces of the Empire and the dynamism of the interaction of civilizations in the tables set in Marmara. Southeastern Anatolian tables are set with the mastery that difficult natural conditions have given to people. Eastern Anatolian tables tell the stories of long winters, harsh climates and ecological harmony. Mediterranean tables are the bio-cultural heritage of thousands of years of nature and human interaction. Black Sea tables are the summary of garden culture, patience and collective labor. Olive oil, the crown jewel of Aegean tables, is accompanied by the tranquility of nature that is not in a hurry and the deep meanings of simplicity."

Emine Erdoğan stated that students will learn all gastronomy elements of their regions in the thematic gastronomy high schools to be implemented in 7 regions of Türkiye, and said, "In other words, they will be nourished by a 12 thousand year-old gastronomy memory. Hopefully, they will be both the skilled hands of the future and representatives who will elevate our cuisine to the position it deserves on a global scale."

Emphasizing that Turkish cuisine nourishes the heart and soul as well as the body, and that its doors open to a spiritual world, Erdoğan said, "Our recipes turn into flavor on the palate, prayer on the tongue, gratitude in the heart, and unity and togetherness at the table. Soups and halvas calm the harsh winds of life such as illness and death. Sherbets and pilafs reinforce the joy of births and weddings. Lokmas spread good news among people. Votive offerings brighten the tables of those in need. Desserts sweeten every subject."

Erdoğan, who stated that there is no other culinary culture in the world that is so intertwined with life and strengthens social relations, said, "We can only protect this heritage if we also emphasize the lifestyle it offers, which is kneaded with culture and belief. I have full faith that the young chefs who will graduate from gastronomy high schools will fulfill this duty properly." He concluded his speech with the following words.

Minister of National Education Yusuf Tekin presented Emine Erdoğan with a menu written in English and Ottoman of a meal prepared for guests at the Ottoman Palace in 1904.

Afterwards, a group family photo was taken with Emine Erdoğan, Minister Tekin, Gaziantep Metropolitan Municipality Mayor Fatma Şahin, project managers, gastronomy researchers, chefs, representatives of civil society organizations and high school student chef candidates. After this photo, Erdoğan applauded the chef candidates.

Emine Erdoğan visited the Gastronomy History, Mother's Recipes, Seven Regions Seven Schools and Gastronomy High Schools Chef Uniforms Exhibitions, which were set up in the area where the introductory program was held, together with Minister Tekin and Chef Ömür Akkor.

Emine Erdoğan, who received information about the aim of the project, its expected impact and the contributions of the high schools to be established to the promotion of Turkish cuisine, took special interest in the students at the end of the program.

Emine Erdoğan stated in her post on her social media account that they are excited about another dream coming true with the Gastronomy High Schools Project, and that their journey, which started in 2021 with the book Turkish Cuisine with Centuries-Old Recipes, gained momentum with Turkish Cuisine Week, and today they set sail for a strong future with gastronomy high schools.

Emine Erdoğan stated that this initiative, which transforms the value of the local into the universal, is both a first and a very valuable step for the country, and included the following statements in her post:

"Our youth, who will be raised in the kitchen of the business, will also learn the geography, geographical products, agricultural production capacity, history and story behind each recipe. In our thematic gastronomy high schools that will be implemented in our seven regions, students will master all gastronomy elements of their regions. How fortunate that each of them, as the skilled hands of the future, will represent our cuisine on a global scale. I have full faith that the young chefs of tomorrow will protect our culinary culture and lifestyle kneaded with faith. I would like to thank everyone who contributed to the realization of this vision from the bottom of my heart. I hope that this beautiful project, which carries love, labor and responsibility in every detail, will be beneficial to our country."