The Kitchen Project

We’re happy to welcome a new collaboration in Europe together with and
The Kitchen Consultancy.
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At The Kitchen Consultancy, we bring together our experience, expertise, and knowledge to create meaningful connections in the world of gastronomy.

We connect chefs, brands, restaurants, and creative minds through curated experiences, collaborations, and creative projects. Our mission is to build bridges between ideas, people, and places, while developing gastronomy-focused initiatives across Europe and internationally.

More collaborations and inspiring moments ahead.

Stay tuned.
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Nos complace dar la bienvenida a una nueva colaboración en Europa junto con Güven y
The Kitchen Consultancy.es

En The Kitchen Consultancy unimos nuestra experiencia, conocimiento y trayectoria para crear conexiones significativas en el mundo de la gastronomía.

Conectamos chefs, marcas, restaurantes y mentes creativas a través de experiencias curadas, colaboraciones y proyectos creativos. Nuestra misión es construir puentes entre ideas, personas y lugares, desarrollando iniciativas gastronómicas en Europa y también a nivel internacional.

Más colaboraciones y momentos inspiradores están por venir.

Mujeres que Cocinan Futuro

Hoy no solo conmemoramos.
Hoy reconocemos, impulsamos y visibilizamos.

En el marco del Día Internacional de la Mujer, Science & Cooking World Congress Foundation y The Kitchen Consultancy nos reunimos para poner en el centro a las mujeres que están transformando la gastronomía desde el conocimiento, el liderazgo y la acción.

Gracias a la Chef Ada Parellada por sumarse a esta jornada y por representar, desde su trayectoria y convicción, la fuerza de las mujeres que abren camino en la gastronomía.

Seguimos construyendo futuro.

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A Holistic Approach to Gastronomy: The Kitchen Project Case Study

The Kitchen Project is an interdisciplinary platform that brings gastronomy together with creative projects, urban culture, and entrepreneurship.
We were delighted to share our working model, one that unites different disciplines under a single roof, with the students of the Gastronomy and Culinary Arts Department at Kapadokya University.

*The word gastronomy was first used in French in the early 19th century to describe food not just as nourishment, but as culture, art, and knowledge combined.
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Gastronomide Bütüncül Yaklaşım: The Kitchen Project Örneği.

The Kitchen Project, gastronomiyi yaratıcı projeler, kent kültürü ve girişimcilikle buluşturan disiplinlerarası bir platformdur..
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Farklı alanları aynı çatı altında bir araya getiren çalışma modelimizi Kapadokya Üniversitesi Gastronomi ve Mutfak Sanatları Bölümü öğrencileriyle paylaşmaktan büyük mutluluk duyduk.
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From our journey that began in Izmir Alsancak in 2018 to today, our year-end gathering with our business partner, SimarC’s founder and architect , with whom we have continued to move forward with the same excitement and trust

A truly special day that once again reminded us of the value of creating together, speaking the same language, and being able to gather around the same table even as the years go by.

In the new year, here’s to continuing to create together, new ideas, and many more moments of sharing 🤍


2018’de İzmir Alsancak’ta başlayan yolculuğumuzdan bugüne, aynı heyecanı ve aynı güveni koruyarak birlikte yol aldığımız iş ortağımız SimarC’in kurucusu, mimar ile yıl sonu buluşmamız ✨

Birlikte üretmenin, aynı dili konuşmanın ve yıllar geçse de aynı masada buluşabilmenin kıymetini bir kez daha hissettiğimiz çok özel bir günden..
Yeni yılda da birlikte üretmeye, yeni fikirlere, nice paylaşımlara

The Kitchen Consultancy X Agreste Restaurant

As part of a special collaboration between The Kitchen Consultacy and Agreste Restaurant, Italian chef and restaurateur Fabio Gambirasi has developed an original tiramisù prepared with Turkish coffee.


With more than 26 years of international experience, Gambirasi has worked across Italy, France, Spain, and Switzerland, refining his craft in high-end kitchens, including Michelin-starred restaurants. Today, he brings this extensive background to Agreste’s cuisine, guided by a culinary philosophy rooted in seasonality, respect for natural products, and authenticity of flavor.

In this exclusive dessert, the classic Italian tiramisù technique meets the intense aroma and cultural memory of Turkish coffee. The result is a contemporary interpretation that brings together two powerful traditions of Mediterranean gastronomy on a single plate—elegant, expressive, and deeply respectful of heritage..

The Kitchen Consultancy x Restaurant El Terrat

Chef and owner Moha Quach of in Tarragona brought together industry stakeholders under the curatorship of The Kitchen Consultancy through a creative reinterpretation of the traditional panellet dessert.
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Developed by the chef, these Turkish coffee–infused, spiced panellets with pine nut praline created a strong connection between local tradition (La Castanyada) and the Mediterranean’s multilayered culinary memory.
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In Catalonia, panellets are traditionally enjoyed during La Castanyada, alongside chestnuts (castanya), sweet potatoes, and muscatel wine—iconic flavors of the season. Their origins date back to the Middle Ages, when they were first prepared as small, energy-giving “little breads” for festive occasions.
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Quach’s cuisine is shaped around the concept of “Almatterra.” This approach stands out as a unique fusion that weaves together the heritage of the ancient Roman city of Tarraco, Catalan culinary tradition, and his Moroccan roots—expressed through a deeply personal culinary language.
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Chef was awarded the 2025 Catalan Academy of Gastronomy and Nutrition “Discovery (Revelació) Award.” With this recognition, the young chef further strengthens his position among the rising figures of Catalan gastronomy.

UNESCO Dünya Türk Kahvesi Günü Barselona’da Kutlandı

UNESCO’nun Somut Olmayan Kültürel Miras Listesi’nde yer alan Türk kahvesi günü bu yıl Barselona Turk konsolosluğu ev sahipliginde, küratörlüğümüzde düzenlenen özel bir etkinlikle kutlandı, kültürel miras, gastronomi ve yaratıcı ekonomi ekseninde uluslararası bir buluşma gerçekleşti.

Etkinliğin kültürel çerçevesi, UNESCO, ICESCO ve OEI’de kültürel miras, yaratıcı ekonomi ve sürdürülebilir turizm üzerine çalışan .tresserras tarafindan çizildi.

3 şefin Türk kahvesinden ilham alarak geliştirdikleri ürünler katılımcılara sunuldu. .gezgin

Türk kahvesinin kültürel ritüelleri ve hazırlanışı üzerine uygulamalı bir sunum yapıldı; cezvede geleneksel pişirme teknikleri davetlilere gösterildi.

A Hidden Touch of Bitterness – The Hidden Aromas of Turkish Cuisine in Barcelona
Mastic from Çeşme (Pistacia lentiscus)
Mahlep (Prunus mahaleb)
SCWC 2025 – Aromas & Flavors
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This week at the Science & Cooking World Congress 2025 at the University of Barcelona, two of the most distinctive ingredients of Turkish gastronomy took the international stage. 🪴🪴🪴

Chefs, scientists, researchers, and academics from around the world gathered in Barcelona and Turkey was represented with two rare and remarkable flavors: Çeşme mastic and mahlep.
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These ingredients were presented by researcher and writer Aylin Öney Tan in her talk “A Hidden Touch of Bitterness.” Her presentation explored the cultural, chemical, and gastronomic dimensions of mahlep and mastic, drawing significant interest from the audience.

🪴🪴Çeşme Mastic & Mahlep Tasting
✨ Çeşme’s signature mastic
✨ Ramiz mastic jam
✨ Cafer Erol’s mastic delights and candies
✨ Hayfene mahlep kernels
✨ Diren Winery’s mahlep-infused wine

Bitterness, resinous freshness, subtle sweetness each flavor carries the memory of a shared Mediterranean geography.
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Mahlep and mastic are two “hidden treasures” of Turkish cuisine — delicate, deep, and culturally rich flavors that also speak a universal Mediterranean language. Their presence at SCWC marks an important step in introducing the deeper layers of Turkish gastronomy to the world.

Nos hace muy felices seguir este camino juntos.

Her projeye yeni bir ruh katarak doğal ve nefes alan mekânlar yaratan, birlikte yol almaktan mutluluk duyduğumuz, projelerinde işbirliğinden hiç vazgeçmediğimiz dost marka için tasarladı.
🤍 sevgili dostlarımız ile gezdik. ̇

Bringing new life to every project with natural, breathing spaces — always grateful to share the journey with our dear partner 🤍 This time for . Loved wandering with our friends! ”

The Kitchen Project & Culinary Institut of America & Barselona Üniversitesi işbirliğimizi Akdeniz’in diğer kıyısına taşıyoruz.

Ege ile aynı güneşi paylaşan bu özgün mutfağınn tanıtım filmi ve mutfak kitabı üzerine tartışmaya, şef Daniel Olivella Sanchez’in hikâyelerine doğru bir yolculuğa davetlisiniz.
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Sadece damak zevkine değil, aynı zamanda tarihine ve kimliğine de sadık katalan mutfağı dağla, denizi, gelenekle yeniliği buluşturur.
Bademli soslar balık tariflerine, tarçın et yemeklerine gizlice sızar.

Gelenekler önemsenir, Akdeniz hafızasını yenilemek için durmadan çalışılır. Pa amb tomàquet gibi mütevazı lezzetlerden, sofrito’nun derin notalarına, calçot’lu kış sofralarından Sant Jordi gününün tatlılarına kadar her tarif, bir anlatıdır aslında.

Akdeniz’in doğusundan zeytinyağlılara, batısından deniz ürünlerine uzanan lezzet haritasının parlak bir durağı Katalunya. tanıtım filmi ve kitabı üzerine söyleşi 24.05.25