Istanbul Culinary Institute

Committed to improving the quality, refinement and international stature of contemporary Turkish cuisine, Istanbul Culinary Institute is deeply aware of the role that quality ingredients play in realizing this mission. At a time when the use of chemicals and genetic engineering of produce are rampant in the world, the provision of ingredients from reliable and qualified sources and an uncompromising commitment to quality are the founding principles of the Institute.

To educate its students about the principles of ecological responsibility and sustainable agriculture and to assume a leadership role in disseminating these ideas through seminars, publications and organized events are among the most important pedagogical objectives of Istanbul Culinary Institute, especially in a country like Turkey suffering from the environmental consequences of rapid growth and globalization in recent years.

In accordance with these principles, Istanbul Culinary Institute has undertaken a comprehensive project of growing a portion of its own fruits and vegetables with natural methods free of hormones and fertilizers. To this end,the Institute has invested in 15,000 acres of agricultural land in Saros on the northern Aegean. 500 mixed fruit trees are beginning to bear fruits while a substantial produce garden yields many varieties of vegetables and herbs that grow easily in the local soil and climate. These freshly picked fruits and produce make their way to our kitchens on a regular basis.