Turkish Tastes is Solidifying Its Presence Nationwide

In one of previous articles, we explained how Turkish Tastes is expanding its presence in the Las Vegas Culinary scene. In this article, we would like to bring its nationwide presence efforts to your attention.

The organization has been participating in Fancy Food Show NY for two decades. Again, it took its place in this year’s Fancy Food Show NY again. However, this time, there was a major event in the pavilion: The Launch of the Turkish Tastes Reference Book.

Turkish food is a widely used term that is mostly associated with delicious ingredients, street food experience, and positive feelings. Both consumers and professionals may think of a Mediterranean diet, a Middle Eastern cuisine, a variety of kabobs, and Turkish coffee when they are asked about Turkish food. However, while Turkish cuisine is enjoying the country’s thousands-year-old history and being a cross-path of various civilizations, it has its unique tastes and particular cooking techniques. So, the purpose of this book is exactly to address this ambiguity. The book desires to bring clarity and give a broader perspective to both consumers and professionals who want to enjoy Turkish cuisine by its richness and authenticity, and nutritious ingredients.

What makes the book and the launch event more interesting is the partners of Turkish Tastes. The organization has partnered up with Harrah College of Hospitality at UNLV and Nevada Restaurant Association to put together the content as a reference book, not another recipe catalog. In this regard, while Harrah College of Hospitality at UNLV was bringing academic perspective to the book, Nevada Restaurant Association demonstrated how Turkish ingredients can be incorporated into American Cuisine as well as other cuisines of the world.

So, the launch event deserved the highest participation from all parties. Turkish Tastes was represented by Aegean Exporters’ Association and a board member Kazim Gurel, Harrah College of Hospitality at UNLV was represented by Dean Stowe Shoemaker and Associate Professor Murray Mackenzie, Nevada Restaurant Association was represented by Chef Michelle Vietmeier and Turkish Consul General New York honored the event by taking his place in the panel.

The book is available both as printed and e-book. Please expect a separate announcement for the access.

The next move of Turkish Tastes for its national presence is being a sponsor at the ACF National Convention taking place in Las Vegas between July 25 and July 28. As well as serving a good selection of Turkish ingredients and recipes in the Welcome Reception, Turkish Tastes is also going to demonstrate how the Turkish ingredients can be utilized in contemporary dishes of different cuisines on the main stage. The organization’s goal is to get exposure by more than a thousand culinarians coming from different states and find out collaboration opportunities for its future events, chef competitions, and publications.