Turkish Cuisine Training Successfully Conducted in Brotherly Azerbaijan

As part of the "Culinary Arts" and "Pastry" training courses jointly organized by the National Culinary Association of Azerbaijan and the State Employment Agency, a comprehensive training program focused on Turkish cuisine and traditional kebabs was conducted.

The training, held with the contributions of Mehmet Sait Önder—the Adıyaman Provincial Representative of the National Culinary Movement—covered topics such as the historical development of Turkish cuisine, the preservation of regional delicacies, various traditional kebab varieties, presentation techniques, and kitchen discipline. Practical, hands-on sessions helped enhance the professional skills of the participants.

We extend our gratitude to Mr. Tahir Amiraslanov, our Adıyaman Provincial Representative Mr. Mehmet Sait Önder, and all the institutions and instructors involved for their contributions to this valuable program, which brings the cultural heritage of Turkish cuisine to our sister nations.

Öner Çulfaz, Chairman of the National Culinary Movement, remarked on the program as follows:

"Turkish cuisine is a reflection of our history, culture, and hospitality at the dining table. This training, held in our sister nation of Azerbaijan, is of immense value in keeping our shared traditions alive and passing on our professional expertise to younger generations. I thank all my colleagues who shared their knowledge and efforts. As the National Culinary Movement, we will continue to protect our culinary heritage, strengthen it through education, and promote it to the world."

One nation at a single table—a culinary legacy reaching out to the entire world…