The International GastroAntep Harvest Days, organized for the 3rd time between September 10-13 under the coordination of the Gaziantep Development Foundation (GAGEV) and in cooperation with the Gaziantep Governorship and Gaziantep Metropolitan Municipality, began in Batalhöyük, the heart of gastronomy, with the pistachio harvest and the making of sire. In the GastroAntep Pistachio harvest, organized to introduce these local flavors that come from the sun, soil and history to the world, Gaziantep Governor Davut Gül, Metropolitan Municipality Mayor Fatma Şahin, world-famous Michelin star chefs, Turkish gastronomy professionals, gourmets, gastronomy writers and protocol members collected pistachios, made sire and participated in the drying pepper and eggplant game. The harvest days continued for 3 days with the participation of Deputy Minister of Culture and Tourism Nadir Alpaslan. Gaziantep Governor Davut Gül and Gaziantep Metropolitan Municipality Mayor Fatma Şahin, as well as Gaziantep AK Party deputies Derya Bakbak, Mehmet Erdoğan, Mehmet Sait Kirazoğlu, Gaziantep MHP deputy Ali Muhittin Taşdoğan and İKA Secretary General Burhan Akyılmaz were present at the protocol. Michelin star chefs Claudio Chinali, Ruben Arnanz, Juan Jose Losada and Charles Azar added color to the event with their presentations in the workshop series. In addition, famous Turkish chef Cüneyt Asan prepared Gaziantep's local kebab in his own style with his exciting narration. On the other hand, gastronomy chef Ömür Akkor shared his success story in the sector with the audience. In the panels titled “Women Entrepreneurship in Gastronomy”, “Importance of Local Geography in Gastronomy”, “Agricultural Production from a Gastroeconomic Perspective”, “Contribution of Local Food Days in Hotels to Tourism”, “Importance of Branding in Gaziantep Cuisine”, “Adaptation of Regional Products to Chain Markets”, where competent names in the field of gastronomy participated, locality and local products were discussed. While ideas on gastronomy tourism were expressed, the potential of Gaziantep Cuisine was mentioned. In the harvest days broadcasted live in the digital environment this year due to the pandemic, the presentations of Michelin Star chefs were greatly appreciated by the participants. The panels, workshops and sessions organized with 45 participants were watched by 2 million 500 thousand people through live broadcasts given simultaneously from various channels.
