Students met with Chef Rafet Ince, who won 3 Olympic medals for Turkey in the IKA – Culinary Olympics

Cyprus International University (CIU), School of Tourism and Hotel Management, Gastronomy and Culinary Arts Department, organized an event on the subject “Personal Development in Gastronomy”, where Chef Rafet Ince, who is the only Turkish chef to have won 3 Olympic medals for Turkey for the first time in the IKA – Culinary Olympics, shared his experiences.

Speaking in relation to the meaning of the word “CHEF” during the event, Ince went on to say, “The word Chef was established by the coming together of the words Communication (C), Hospitality (H), Education (E), and Food (F). In order to be a successful chef, it is important to meet the requirements of these four words”.

Advising that it is necessary to develop one’s communication skills in order to personally develop in gastronomy, Chef Ince added that especially those working in hospitality must be very strong in human relations.

Ince continued by stating that very difficult paths need to be followed in order to be a good chef, while also adding that this individual must have a very high level of awareness during this process.

During the second session of the discussion, stating that he wishes to perform an interactive activity, chef Rafet Ince posed a question to the students, asking where they wish to be in 10 years-time. Drawing attention to the fact that the words dream, and goal are two very different concepts, despite the students responses, Ince stated, “We must create a target route to our goals. Without straying, it is important to continue upon this route”.

Pointing out that especially in Turkey there is a great shortage of instructors, İnce stated that it would be beneficial for students to develop themselves in this field.

Rafet İnce additionally stated that in Turkey there is a big gap in the field of food editing, and that students can also make a career in this field.

Indicating that young chef candidates who come to his own hotel kitchen for internship are interviewed, İnce pointed out that while the young chef candidates try to complete their personal development within the profession, it is important to research the deficiencies in the sector well in order to try and complete the missing aspects.