A Fascinating Culinary Journey, Turkish Cuisine Week!
Under the leadership of ATA-DC board members and with the valuable contributions of our Embassy, another Turkish Cuisine reception was successfully held on May 22nd, 2024. The Turkish Cuisine Week is celebrated every year between the 21st and 27th of May. This year’s celebration was an excellent example of entrepreneurship in the name of “Gastronomy diplomacy.” The reception took place in the prestigious Rayburn House of Representatives in the American Congress building -which symbolizes the heart of American democracy- with the participation of members of the press and numerous guests.
ATA DC president Sevtap Schreffler, in a heartfelt gesture, presented an award for her extraordinary contributions to Turkish-American relations to Virginia Foxx, the House Representative who graciously hosted the reception. Following their inspiring speeches, the renowned Master Chef and Agricultural Engineer Deniz Orhun, and the esteemed owner of Taskin Bakery, and NJ, Passaic County Commissioner candidate Derya Taşkın, were honored with their well-deserved “outstanding leadership-extraordinary achievement” awards.
The event was graced by the presence of leaders who not only added to the richness of the occasion but also shared their invaluable wisdom and experience. Turkish Ambassador Sedat Önal emphasized that Turkish cuisine, a vibrant reflection of the geography and history, is a cultural treasure. Representative Pete Sessions, who had chosen Turkey as a holiday destination, shared his delightful encounter with the country’s wonderful nature and food culture. Both leaders expressed their hope for further strengthening of the relations between the two countries. Ambassador Khazar Ibrahim, Ambassador Damla Güçlü, Congressman Alex Mooney, Congressman Robert Brown Aderholt, Can Orhun Former CEO and Businessman, and Fatih Öztürk-Turkish Embassy Counsellor were among the other notable speakers and guests.
Famous Master Chef Deniz Orhun said in her speech; “Turkish culinary practices, with their unique blend of history, art and science, are not just ingredients or recipes, but also the building blocks of many cuisines. It supports the concept of “Food as medicine” with its deep knowledge of Turkish cuisine, science-based flavor combinations, correct cooking techniques and rich cultural history mosaic. These practices, with their potential knowledge, can be a source of inspiration for American cuisine, which has an inclusive history and plays an important role in shaping the ideal cuisine and trade of other cuisines and the world.”
Derya Taşkın, owner of Taskin Bakery, one of the speakers, said that her family business had difficulties like every other business during the Covid period, but added: “Every difficulty creates new opportunities. Due to the quarantine and sales difficulties during Covid, we started online sales and are now selling and distributing throughout America.”
At the event held in the Rayburn building of the US Congress, Turkish delicacies prepared by East West Cafe and Taskin Bakery, as well as Turkish coffee served by the Turkish Coffee Lady attracted a lot of attention.
Since culinary culture is not a trend but a way of life, people’s plate selection can play an important role in the economy and health systems of countries. Gastronomy events can be a good platform for countries to start exchanging information on such awareness, on nutrition according to seasons, and on Mediterranean-Aegean culture cooking techniques, which are an integral part of the Turkish cuisine.