Overview
In its mission to refine and increase the international stature of Turkish cuisine, the Istanbul Culinary Institute is deeply aware of the role quality ingredients play. The provision of ingredients from reliable sources and an uncompromising commitment to quality are the founding principles of our school, especially at a time when the use of chemicals and genetic engineering of produce are rampant in the world.
In accordance with this principle, the Istanbul Culinary Institute has undertaken a comprehensive project of growing a portion of its own fruits and vegetables using natural methods free of hormones. To this end, we have invested in 15,000 acres of agricultural land in Saros in the northern Aegean. Five hundred mixed fruit trees are beginning to bear fruit while a substantial produce garden yields an abundance of vegetables and herbs that grow easily in the local soil and climate.
To educate its students about the principles of ecological responsibility and sustainable agriculture is one of the primary objectives of the Istanbul Culinary Institute, especially in a country like Turkey suffering from the environmental consequences of rapid growth and globalization. The school assumes a leadership role in disseminating these ideas through seminars, publications and organized events.