Sahrap Soysal

Sahrap Soysal

Turkish Gastronome and Food Writer

Sahrap Soysal, born in 1959 in Gümüşhane, worked as an executive at several companies between 1983-1998 after graduating from METU, Chemistry Department. She started her TV career with the program “Mutfakta Keyif” [Joy in Kitchen] in 2000. She published books such as Mother I’m Hungry, A Culinary Tale (2005 Gourmand "Best Regional Cookbook of the Year” Award), What Did You Cook For the Dinner, My Love? (2006 Gourmand "Honorary Award"), Dervishs’ Tables (2007 Frankfurt Book Fair "Best Culinary History Book" Award), Self-taught Meals in Tinned Pots, A Must List of Salads and Appetizers, Healthy Kitchens with Sahrap Soysal.
Soysal, who has been preparing books for a great number of food companies, actively continues her TV programs while writing on food at the newspaper Hürriyet. She is married to Dr. Nuri E. Soysal with three children. 
 

Time and date Venue Topic Speakers

Saturday 01/02/2020

From 12:45 To 13:45

02/01/2020 12:45 02/01/2020 13:45 Catalysts in the Industry Seeking New Flavors Gastronomy is one of the most effective tools in the prominence of a destination and the branding of a country. And even though our national cuisine provides an unlimited resource, it is yet to utilize its full potential due to the lack of proper moves and strategies. What needs to be done to uncover this potential will be discussed at the chef-writer-entrepreneur intersection.

Let’s talk about TURKISH CUISINE with NEW and OLD presentations:
  • What do you think being the catalyst of the sector means?
  • What roles do you think the chefs, food writers, travelers, and entrepreneurs play in gastronomy tourism?
  • What kind of a potential do you think Gastronomy Tourism offers?
  • What should the chefs-writers-entrepreneurs such as yourself do so that this potential is revealed?
  • How should the policies evolve so we can meet in a common ground and proceed with common strategies? On state level or on local administration level?
 
In collabration with:

Conference Stage, Hall 2

Conference Stage, Hall 2

"Catalysts in the Industry Seeking New Flavors"

Sahrap Soysal Sedat Arslan Sinem Çapraz
Time and date

Saturday 01/02/2020

From 12:45 To 13:45

02/01/2020 12:45 02/01/2020 13:45 Catalysts in the Industry Seeking New Flavors Gastronomy is one of the most effective tools in the prominence of a destination and the branding of a country. And even though our national cuisine provides an unlimited resource, it is yet to utilize its full potential due to the lack of proper moves and strategies. What needs to be done to uncover this potential will be discussed at the chef-writer-entrepreneur intersection.

Let’s talk about TURKISH CUISINE with NEW and OLD presentations:
  • What do you think being the catalyst of the sector means?
  • What roles do you think the chefs, food writers, travelers, and entrepreneurs play in gastronomy tourism?
  • What kind of a potential do you think Gastronomy Tourism offers?
  • What should the chefs-writers-entrepreneurs such as yourself do so that this potential is revealed?
  • How should the policies evolve so we can meet in a common ground and proceed with common strategies? On state level or on local administration level?
 
In collabration with:

Conference Stage, Hall 2
Venue

Conference Stage, Hall 2

Topic
Speakers