Hosting the most important Michelin-starred chefs, sommeliers, mixologists, and trend-setting culinary geniuses in Turkey, the International Gastromasa Gastronomy Conference, which will be held for the seventh time this year, continues to shape the gastronomy world and expand our horizons with its full program and distinguished participants. On November 19-20, Gastromasa with the theme of “Sustainability & Biodiversity”; Gastromasa Pastry, Gastromasa Bar and Gastromasa Hospitality are getting ready to leave their mark on world gastronomy with their new concepts!
Selassie Atadika, one of the star chefs, is meeting with the gastronomy industry and its fans in the organization that will take place at the Haliç Congress Center.
After over a decade spent engaged in humanitarian work with the United Nations and years of self-teaching in the culinary arts, Selassie Atadika completed course work at the Culinary Institute of America. Her company Midunu, a nomadic and private dining enterprise in Accra embodies ‘New African Cuisine’. It celebrates culinary heritage where culture, community and cuisine intersect with environment, sustainability and economy by employing local, seasonal, and underutilized ingredients including traditional grains and proteins to deliver Africa’s bounty to the table.
From 2015 by founding handmade African-inspired Midunu Chocolates in the form of chocolate truffles, the chef produces in Ghana and ships them to USA and Canada.
Chef Selassie Atadika uses Ghanaian cocoa and chocolate as a base to feature the flavors and essence of Africa. She launched The Midunu Institute which looks to document and preserve the continent’s culinary heritage. She was a finalist in the 2019 Basque Culinary World Prize, within the top 100 in the Best Chef Awards 2020 – 2021 and 2021 recipient of the La Liste New Destination Champion Award for Africa.
Her culinary interest from Ghanaian roots, has evolved through time spent and meals sampled in the US, Europe, and countless countries in all the corners of Africa. After years of self-teaching in the culinary arts, she completed course work at the Culinary Institute of America. A founding member of Trio Toque, the first nomadic restaurant in Dakar, Senegal, she has brought her innovative approach to African cuisine back home to Ghana to introduce them through Midunu, a nomadic dining concept featuring what she calls New African Cuisine.
Tickets are available on Biletix: https://www.biletix.com/etkinlik/12W01/TURKIYE/tr