The winners of the “Under 35, 3 Chef Competition,” organized by Dude Table under the main sponsorship of Metro Turkey, have been announced. Ayşegül Uslu, Özge Nur Yılmaz, and Volkan Özkur emerged victorious among the 10 young chefs who made it to the final held at Gastronometro. As Sustainability Ambassadors of Turkish Cuisine, they will inspire all young chefs by promoting awareness in the industry regarding waste-free kitchen principles and the use of local products.

On December 8, 2023, under the main sponsorship of Metro Turkey, which focuses on sustainability in all its activities, Dude Table organized the second edition of the “Under 35, 3 Chef Competition.” Talented young chefs of Turkish cuisine competed under the theme “Waste-Free Kitchen for the Future of Food.” The competition took place at Gastronometro on December 7, where the 10 finalists presented their dishes prepared in accordance with waste-free kitchen principles to the jury.

The competition jury, consisting of Gastronometro Director Maximilian J.W. Thomae, Dude Table Gastronomy Marketing Agency President Funda İnansal, Journalist-Gastronomy Writer Ebru Erke, Hodan Founder Chef Çiğdem Seferoğlu, and Casa Lavanda Founder Chef Emre Şen, selected the winners through the voting process, and they were Ayşegül Uslu, Özge Nur Yılmaz, and Volkan Özkur.

Considered as the “ambassadors of sustainability in Turkish cuisine,” the winners of the Under 35, 3 Chef Competition, with the support of Metro Turkey, earned the opportunity for sustainable kitchen-focused training in Italy. While gaining international experience, the chefs will also have the chance to meet and collaborate with foreign chefs.

Sinem Türüng, CEO of Metro Turkey, emphasized the significant impact of the competition on the sustainability of Turkish cuisine and the future of food. She stated, “At Metro Turkey, promoting sustainability and waste-free kitchens in the food and beverage sector is not just a duty but also a mission. We believe that delicious meals can also be environmentally friendly. The waste-free kitchen concept is crucial for minimizing food waste and preserving the future of our kitchens.”

Türüng added, “We started our efforts to create awareness, primarily among our young chefs, to reduce the industry’s share of food waste. We encourage our young chefs, whom we see as ambassadors to pass down our ancient Turkish culinary culture to future generations, to focus on waste-free kitchens. To create awareness in the sector and ensure better management of food waste, we share zero waste recipes, organize training sessions, and create guides for the industry. We are delighted to support the winners of the Under 35, 3 Chef Competition with their international training and experiences.”

Funda Güzelmeriç İnansal, the founder of Dude Table Gastronomy Agency, expressed gratitude to Metro Turkey, stating, “The most significant investment for the future of food is investing in the education of young chefs and creating opportunities for experience in a global vision.”

Open to all young chefs aged 18-35, the competition received online applications with recipes prepared under the theme “Waste-Free Kitchen for the Future of Food.” The 10 finalists, selected from the submitted recipes, were evaluated by the jury based on criteria such as their gastronomy education, kitchen experience, creativity, and technical skills in waste-free recipes, as well as their connections with Turkish cuisine. These finalists presented their waste-free dishes to the jury for tasting during the final held at Gastronometro on December 7, featuring a menu with appetizers, main courses, and desserts.

For more detailed information about the competition, you can visit the website www.35yasalti3sef.com and the Instagram account @35yasalti3sef.