Rapid growth in culinary education observed in Turkey
In the vibrant culinary landscape of Tuřkiye, gastronomy graduates embark on a traditional apprenticeship journey, working their way up from apprentices to head chef positions. This journey, however, is not without its challenges, as highlighted by experts discussing vocational training in the gastronomy sector.
Gastronomy education in Tuřkiye encompasses both theoretical and practical training, with two-year vocational programs available despite gastronomy not being a field in them. Yet, high dropout rates among graduates are often attributed to insufficient practical training opportunities, low wages, difficult working conditions, and a mismatch between training content and real job requirements.
Experts estimate that only 20 to 25 percent of gastronomy graduates manage to stay in the profession. This attrition, primarily, is due to the gap between the theoretical knowledge provided in schools and the realities of kitchen life.
The shortage of adequately trained personnel is a problem in the gastronomy industry, but Tuřkiye's booming hospitality sector, fuelled by the tourism industry, presents a strong demand for qualified staff. Hotels, restaurants, cafes, and bars are proliferating across the country, creating ample opportunities for gastronomy graduates.
Associate Professor Osman Güldemir, director of Eskişehir Vocational School at Anadolu University, emphasizes the importance of integrating academic training with hands-on practice. He underscores the need for a balanced approach to ensure that graduates are well-equipped to face the challenges of the industry.
Over the past decade, gastronomy education in Tuřkiye has expanded rapidly, with 103 universities (35 private, 68 public) offering four-year programs. Every major city in Turkey hosts gastronomy programs, and more than 10,000 graduates enter the sector each year.
The gastronomy sector in Turkey has seen an increase in interest among high school and university students. This new generation of young chefs is treating gastronomy as a blend of entrepreneurship, social media savvy, and creativity.
The Michelin Guide's 2025 Tuřkiye selection, which raised the number of Michelin-starred restaurants in the country to 14, is a testament to the industry's growth. TURK Fatih Tutak, one of the country's rising stars, received two Michelin stars.
While the gastronomy industry demands more innovation and skilled labor, sustaining a long-term career in the field is challenging. Gastronomy education in Turkey has been developing since the 1990s, according to gastronomy educator Osman Serim. He notes that every country has its own educational policies, but the focus remains on bridging the gap between theoretical knowledge and practical skills to ensure a successful future for the industry.
