MAKÜ Culinary Team at the Top for the Second Time at GastroAntalya

Students of the Culinary Program at Burdur Mehmet Akif Ersoy University made the university proud with their achievements at Game of Food GastroAntalya 2026. The MAKÜ students, who maintained the title of 'Best University Team of the Year' they won last year, made a mark at the organization with the first place trophy as well as gold and silver medals.

Students of the Culinary Program at Burdur Mehmet Akif Ersoy University (MAKÜ) achieved significant success at the Game of Food GastroAntalya 2026 – 7th International Gastronomy and Culinary Stars Meeting, one of the important gatherings in the international gastronomy world.

Students from MAKÜ, showcasing their skills in different categories, repeated last year's success by winning the 'Best University Team of the Year' award for the second consecutive time. Halil İbrahim Korkmaz, Mesut Özen, and Hatice Erva Akkan, who reached first place in the team category as a result of evaluations by the international jury, brought home the gold medal and the first place trophy for the university.

Medal Shower in Individual Categories

Students of the MAKÜ Culinary Program achieved significant rankings in individual competitions as well as team success. Bengisu Zilan, competing in the Student-Chef Fish Competition and Main Course Competition, achieved double success by winning gold medals in both categories.

In the Student-Chef Restaurant Dessert Plate Competition, Filiz Dağ won the gold medal, while Yağmur Top and Taylan Mert Güzel, competing in the Student Pizza Competition, won silver medals.

 Behind Success is Practical Education

Stating that the achieved rankings demonstrate the quality of vocational education, the Head of the Department of Hotel, Restaurant, and Catering Services at the Food Agriculture and Livestock Vocational School, Lecturer Dr. Muhammed Haykır, expressed that the practice-oriented education approach significantly contributes to students showcasing themselves on international platforms. Haykır emphasized that students develop their professional skills by turning their theoretical knowledge into practice in the kitchen environment, and noted that the success achieved is a result of both the students' dedication and the educational and practical opportunities provided by the university.

Haykır thanked the entire MAKÜ family, especially MAKÜ Rector Prof. Dr. Hüseyin Dalgar, for their support of practical education.

This success achieved by the students of the MAKÜ Culinary Program in the international gastronomy arena once again highlights the university's efforts in applied vocational education and serves as an important indicator of the educational approach aimed at preparing students as equipped individuals for the industry.