Award-winning Turkish gourmet chef Omur Akkor holds a Bachelor’s degree in Economics. Now studying ‘Cultural Heritage and History’ at Anatolian University, he has written 27 books on ancient Turkish cuisine. His ‘Bursa Mutfagi’ won Best Local Cuisine Cookbook at the Gourmand Cookbook Awards 2019, which is considered a Nobel equivalent in the culinary circuit. His TV show ‘Komsuda Piser’ is broadcasted in five languages and holds the title of the longest running Cooking TV Show in Turkey for its more than 120 episodes and a thousand replays.
Chef Omur Akkor took 15 years to complete his ‘250,000km for Turkish Cuisine’ project; now on to 300,000km. Having taken part as chief excavator at Alaca Hoyu, unearthing and implementing the ancient city’s 4000-year-old recipe treasures, he remains the only chef in history to ever participate in an excavation.
“My non-culinary talents include driving fast and paragliding. I am a professional paragliding pilot and founder of Bursa’s first paragliding team. I chose the world’s oldest cuisine because the first day I started cooking I pondered on who baked the first bread, who made the first soup, who made the first dessert. These have been my main focus, and these questions that I asked changed the path of my career entirely. For the last 20-25 years I have been looking for answers to these questions. While the world is changing so fast, I’m still sticking after the recipes that haven’t changed; the ancient recipes.
“I’m doing it because for the last thirty years the world has been consuming hamburgers, and I think people are bored of them. Now they’re coming back to what I focus on. They want to eat ancient food with stories of their own; some out of curiousity, some believe that it’s better health-wise. I think in future we will all go back to the food consumed by the first man, the first people; food that is simpler, healthier, and less.
“My advice to all culinary students would be to learn their own culture first; and while they’re being trained in their schools, their own cuisines should be studied more. Usually the practice is we study other cultures, other countries’ cuisines first, and then get back to our own cuisine. Culinary students should study their own cuisine meticulously, both theoretically and practically; they should spend a lot of time in kitchens. The more they practise outside the university, in restaurants and all, the more successful they will be in their culinary careers.
“And they should always love their colleagues.”
MSU Bachelor in Culinary Arts (Honours)
MSU Bachelor in Patisserie Arts (Honours)
MSU Bachelor in Food Service Technology (Honours)
MSU Bachelor in Hospitality and Tourism Management (Honours)
MSU Bachelor in Nutrition (Honours)
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Award-winning Turkish gourmet chef Omur Akkor holds a Bachelor’s degree in Economics. Now studying ‘Cultural Heritage and History’ at Anatolian University, he has written 27 books on ancient Turkish cuisine. His ‘Bursa Mutfagi’ won Best Local Cuisine Cookbook at the Gourmand Cookbook Awards 2019, which is considered a Nobel equivalent in the culinary circuit. His TV show ‘Komsuda Piser’ is broadcasted in five languages and holds the title of the longest running Cooking TV Show in Turkey for its more than 120 episodes and a thousand replays.
Chef Omur Akkor took 15 years to complete his ‘250,000km for Turkish Cuisine’ project; now on to 300,000km. Having taken part as chief excavator at Alaca Hoyu, unearthing and implementing the ancient city’s 4000-year-old recipe treasures, he remains the only chef in history to ever participate in an excavation.
“My non-culinary talents include driving fast and paragliding. I am a professional paragliding pilot and founder of Bursa’s first paragliding team. I chose the world’s oldest cuisine because the first day I started cooking I pondered on who baked the first bread, who made the first soup, who made the first dessert. These have been my main focus, and these questions that I asked changed the path of my career entirely. For the last 20-25 years I have been looking for answers to these questions. While the world is changing so fast, I’m still sticking after the recipes that haven’t changed; the ancient recipes.
“I’m doing it because for the last thirty years the world has been consuming hamburgers, and I think people are bored of them. Now they’re coming back to what I focus on. They want to eat ancient food with stories of their own; some out of curiousity, some believe that it’s better health-wise. I think in future we will all go back to the food consumed by the first man, the first people; food that is simpler, healthier, and less.
“My advice to all culinary students would be to learn their own culture first; and while they’re being trained in their schools, their own cuisines should be studied more. Usually the practice is we study other cultures, other countries’ cuisines first, and then get back to our own cuisine. Culinary students should study their own cuisine meticulously, both theoretically and practically; they should spend a lot of time in kitchens. The more they practise outside the university, in restaurants and all, the more successful they will be in their culinary careers.
“And they should always love their colleagues.”
MSU Bachelor in Culinary Arts (Honours)
MSU Bachelor in Patisserie Arts (Honours)
MSU Bachelor in Food Service Technology (Honours)
MSU Bachelor in Hospitality and Tourism Management (Honours)
MSU Bachelor in Nutrition (Honours)