{"id":1942,"date":"2023-10-27T21:51:46","date_gmt":"2023-10-27T21:51:46","guid":{"rendered":"https:\/\/mortella.com\/tr\/?p=1942"},"modified":"2023-10-30T19:14:46","modified_gmt":"2023-10-30T19:14:46","slug":"viii-international-gastromasa-gastronomy-conference","status":"publish","type":"post","link":"https:\/\/mortella.com\/ar\/viii-international-gastromasa-gastronomy-conference\/","title":{"rendered":"VIII. INTERNATIONAL Gastromasa Gastronomy Conference"},"content":{"rendered":"

T\u00fcrkiye ile d\u00fcnya gastronomisi aras\u0131nda k\u00f6pr\u00fc g\u00f6revini s\u00fcrd\u00fcren ve d\u00fcnya <\/span>gastronomi etkinlikleri i\u00e7erisinde ilk iki s\u0131rada yer alan, bu y\u0131l_8. kez_ <\/span>d\u00fczenleyecegimiz_Uluslararas\u0131 Gastromasa Gastronomi Konferans\u0131, <\/span>4-5 Kas\u0131m 2023_tarihlerinde_\u201cGeography\u201d_temas\u0131 \u00e7er\u00e7evesinde_Istanbul\u2019da <\/span>Hali\u00e7 Kongre Merkezi\u2019nde kap\u0131lar\u0131n\u0131 yeniden a\u00e7\u0131yor.<\/span><\/p>\n

VIII. Uluslararas\u0131 Gastromasa Gastronomi Konferans\u0131 i\u00e7erisinde yer alacak_ <\/span>Gastromasa Pastry, Gastromasa Hospitality ve Gastromasa Bar konseptleri, <\/span>sekt\u00f6re y\u00f6n veren d\u00fcnyaca \u00fcnl\u00fc gastronomi profesyonellerini ayn\u0131 \u00e7at\u0131 alt\u0131nda <\/span>bir araya getirecek.<\/span><\/p>\n

\u00c1ngel Le\u00f3n, Dominique Crenn, Yoshihiro Narisawa, Rasmus Munk, <\/span>Bruno Verjus, Andoni Luis Aduriz, Jordi Roca, Ren\u00e9 Frank, Yann Couvreur, <\/span>Antonio Bachour, Giorgio Bargiani, Dom Carella gibi d\u00fcnyaca \u00fcnl\u00fc sefler <\/span>ve pastry sefleri, sommelierler ve miksolojistler, turizm ve ag\u0131rlama sekt\u00f6r\u00fcn\u00fcn <\/span>en \u00f6nemli yat\u0131r\u0131mc\u0131lar\u0131 ve profesyonelleri, fikir \u00f6nderleri, ulusal ve uluslararas\u0131 <\/span>markalar Gastromasa\u2019da yer alma f\u0131rsat\u0131na sahip olacak. <\/span>Siz de Gastromasa Konferans\u0131\u2019nda yerinizi alarak, bu essiz f\u0131rsat\u0131 <\/span>deneyimlemeye haz\u0131r olun!<\/span><\/p>\n

Gastromasa\u2019ya kat\u0131l\u0131m i\u00e7in asag\u0131daki linke t\u0131klayarak kay\u0131t <\/b>olusturulmas\u0131 gerekmektedir.<\/b><\/p>\n

Kay\u0131t formunu doldurduktan sonra, emailinize gelecek kay\u0131t yaz\u0131s\u0131nda <\/span><\/i>bulunan ilgili alana t\u0131klayarak giris kart\u0131n\u0131z\u0131 olusturabilirsiniz.<\/span><\/i><\/p>\n

D\u00dcNYA GASTRONOMISININ KALBI<\/span><\/p>\n

    \n
  1. KEZ GASTROMASA ISTANBUL\u2019DA ATACAK!<\/span><\/li>\n<\/ol>\n

    \u201cTHE WORLD PROVIDES ENOUGH FOR EVERYONE’S NEEDS <\/span>BUT NOT ENOUGH TO SATISFY EVERYONE’S GREED\u201d
    \n<\/span>Mahatma Gandhi<\/span><\/p>\n

    T H E 8 T H E D I T I O N
    \n<\/b>NOVEMBER 4-5, 2023
    \n<\/b>HALI\u00c7 CONGRESS CENTER
    \n<\/b>ISTANBUL<\/b><\/p>\n

     <\/p>\n

    VIII. INTERNATIONAL
    \n<\/span>GASTROMASA
    \n<\/b>GASTRONOMY CONFERENCE<\/b><\/p>\n

    KONUSMACILAR<\/span><\/p>\n

    Diego Guerrero
    \n<\/b>DSTAgE
    \n<\/i><\/b>Madrid, Spain<\/i><\/b><\/p>\n

    Ricard Camarena
    \n<\/b>Restaurant
    \n<\/i><\/b>Valencia, Spain<\/i><\/b><\/p>\n

    Aitor Arregi
    \n<\/b>Elkano
    \n<\/i><\/b>Getaria, Spain<\/i><\/b><\/p>\n

    Vicky Sevilla
    \n<\/b>Arrels Restaurant
    \n<\/i><\/b>Valencia, Spain<\/i><\/b><\/p>\n

    Ignacio
    \n<\/b>Echapresto Garcia
    \n<\/b>Venta Moncalvillo<\/i><\/b><\/p>\n

    Daroca de Rioja,
    \n<\/i><\/b>Spain<\/i><\/b><\/p>\n

    Jo\u00e3o Rodrigues
    \n<\/b>Projecto Mat\u00e9ria
    \n<\/i><\/b>Lisbon, Portugal<\/i><\/b><\/p>\n

    Ren\u00e9 Frank
    \n<\/b>CODA<\/i><\/b><\/p>\n

    Dessert Dining
    \n<\/i><\/b>Berlin, Germany<\/i><\/b><\/p>\n

    Paco Torreblanca
    \n<\/b>Pasteleria
    \n<\/i><\/b>Torreblanca
    \n<\/i><\/b>Alicante, Spain<\/i><\/b><\/p>\n

    Antonio Bachour
    \n<\/b>BACHOUR
    \n<\/i><\/b>Miami, USA<\/i><\/b><\/p>\n

    Janice Wong
    \n<\/b>2am:dessertbar
    \n<\/i><\/b>Singapore<\/i><\/b><\/p>\n

    Yann Couvreur
    \n<\/b>Patisserie
    \n<\/i><\/b>Paris, France<\/i><\/b><\/p>\n

    Gianluca Fusto
    \n<\/b>FUSTO Milano
    \n<\/i><\/b>Milano, Italy<\/i><\/b><\/p>\n

    Benoit Charvet
    \n<\/b>Paul Bocuse
    \n<\/i><\/b>Restaurant
    \n<\/i><\/b>Collonges-au-<\/i><\/b>Mont-d’Or, France<\/i><\/b><\/p>\n

    Jana\u00edna Rueda
    \n<\/b>A Casa do Porco
    \n<\/i><\/b>Sao Paolo, Brazil<\/i><\/b><\/p>\n

    \u00c1lvaro Clavijo
    \n<\/b>Restaurante El Chato
    \n<\/i><\/b>Bogot\u00e0, Colombia<\/i><\/b><\/p>\n

    Mitsuharu
    \n<\/b>Tsumura
    \n<\/b><\/i><\/b><\/p>\n

    MAIDO
    \n<\/i><\/b>Lima, Peru<\/i><\/b><\/p>\n

    Mohamad \u00d8rfali
    \n<\/b>Orfali Bros Bistro
    \n<\/i><\/b>Dubai, UAE<\/i><\/b><\/p>\n

    Eric Vildgaard
    \n<\/b>Restaurant Jordn\u00e6r
    \n<\/i><\/b>Copenhagen,
    \n<\/i><\/b>Denmark<\/i><\/b><\/p>\n

    Javier Torres
    \n<\/b>Cocina Hermanos
    \n<\/i><\/b>Torres
    \n<\/i><\/b>Barcelona, Spain<\/i><\/b><\/p>\n

    Sergio Torres
    \n<\/b>Cocina Hermanos
    \n<\/i><\/b>Torres
    \n<\/i><\/b>Barcelona, Spain<\/i><\/b><\/p>\n

    Rodolfo Guzm\u00e1n
    \n<\/b>Borag\u00f3
    \n<\/i><\/b>Santiago , Chile<\/i><\/b><\/p>\n

    Junghyun Park
    \n<\/b>Atomix
    \n<\/i><\/b>New York, USA<\/i><\/b><\/p>\n

    Joris Bijdendijk
    \n<\/b>RIJKS<\/i><\/b>\u00ae
    \n<\/span>Amsterdam,
    \n<\/i><\/b>The Netherlands
    \n<\/i><\/b><\/b><\/p>\n

    Jaime Pesaque
    \n<\/b>Mayta
    \n<\/i><\/b>Lima, Peru<\/i><\/b><\/p>\n

    Germ\u00e1n
    \n<\/b>Martitegui<\/b><\/p>\n

    MARTi
    \n<\/i><\/b>Buenos Aires,
    \n<\/i><\/b>Argentina<\/i><\/b><\/p>\n

    Marco Zampese
    \n<\/b>H\u00e9l\u00e8ne Darroze at <\/i><\/b>The Connaught
    \n<\/i><\/b>London, UK<\/i><\/b><\/p>\n

    Takayoshi
    \n<\/b>Watanabe
    \n<\/b>Teruzushi
    \n<\/i><\/b>Fukuoka, Japan<\/i><\/b><\/p>\n

    Jos\u00e9 Avillez
    \n<\/b>Belcanto
    \n<\/i><\/b>Lisbon, Portugal<\/i><\/b><\/p>\n

    Nieves Barrag\u00e1n
    \n<\/b>Mohacho
    \n<\/b>Sabor
    \n<\/i><\/b>London, UK<\/i><\/b><\/p>\n

    Rafael Cagali
    \n<\/b>Da Terra
    \n<\/i><\/b>London, UK<\/i><\/b><\/p>\n

    Gr\u00e9goire Berger
    \n<\/b>Ossiano
    \n<\/i><\/b>Dubai, UAE<\/i><\/b><\/p>\n

    Juanlu <\/b>Fernandez
    \n<\/b>L\u00fa <\/i><\/b>Jerez de la Frontera,
    \n<\/i><\/b>Spain<\/i><\/b><\/p>\n

    Dani Garc\u00eda
    \n<\/b>Smoked Room
    \n<\/i><\/b>Madrid , Spain<\/i><\/b><\/p>\n

    Fatmata Binta
    \n<\/b>Dine On A Mat
    \n<\/i><\/b>Accra, Ghana<\/i><\/b><\/p>\n

    Pablo Rivero
    \n<\/b>Don Julio Buenos Aires,
    \n<\/i><\/b>Argentina<\/i><\/b><\/p>\n

    Thomas B\u00fchner
    \n<\/b>Consultant Chef
    \n<\/i><\/b>D\u00fcsseldorf ,
    \n<\/i><\/b>Germany<\/i><\/b><\/p>\n

    Sameer Taneja
    \n<\/b>Benares
    \n<\/i><\/b>London, UK<\/i><\/b><\/p>\n

    Eduard Xatruch
    \n<\/b>Disfrutar <\/i><\/b>Barcelona, Spain<\/i><\/b><\/p>\n

    Cristina <\/b>Bowerman
    \n<\/b>Glass Hostaria
    \n<\/i><\/b>Roma, Italy<\/i><\/b><\/p>\n

    Tom Aikens
    \n<\/b>Muse
    \n<\/i><\/b>London, UK<\/i><\/b><\/p>\n

    Jeremy Chan
    \n<\/b>Ikoyi <\/i><\/b>London, UK<\/i><\/b><\/p>\n

    Santiago
    \nLastra <\/b>Kol Restaurant
    \n<\/i><\/b>London, UK<\/i><\/b><\/p>\n

    CHEF<\/span><\/p>\n

    SARAP UZMANI, <\/span>SOMELIER & MiKSOLOJiST
    \n<\/span>CHEF hosp\u0131tal\u0131ty BAR<\/span><\/p>\n

    Andoni Luis
    \n<\/b>Aduriz<\/b><\/p>\n

    Mugaritz<\/i><\/b><\/p>\n

    Getaria, Spain<\/i><\/b><\/p>\n

    Jordi Roca<\/b><\/p>\n

    El Celler de Can Roca<\/i><\/b><\/p>\n

    Girona, Spain<\/i><\/b><\/p>\n

    Yoshihiro<\/b><\/p>\n

    Narisawa<\/b><\/p>\n

    NARISAWA<\/i><\/b><\/p>\n

    Tokyo, Japan<\/i><\/b><\/p>\n

    Dominique<\/b><\/p>\n

    Crenn<\/b><\/p>\n

    Atelier Crenn<\/i><\/b><\/p>\n

    San Francisco, USA<\/i><\/b><\/p>\n

    Rasmus Munk<\/b><\/p>\n

    ALCHEMIST<\/i><\/b><\/p>\n

    Copenhagen,<\/i><\/b><\/p>\n

    Denmark<\/i><\/b><\/p>\n

    \u00c1ngel Le\u00f3n<\/b><\/p>\n

    Aponiente<\/i><\/b><\/p>\n

    El Puerto de Santa<\/i><\/b><\/p>\n

    Mar\u00eda, Spain<\/i><\/b><\/p>\n

    Bruno Verjus<\/b><\/p>\n

    Table<\/i><\/b><\/p>\n

    Paris, France<\/i><\/b><\/p>\n

    Matthias<\/b><\/p>\n

    Ingelmann<\/b><\/p>\n

    Kol Mezcaleria<\/i><\/b><\/p>\n

    London, UK<\/i><\/b><\/p>\n

    Anja Skrbinek<\/b><\/p>\n

    Hi\u0161a Franko<\/i><\/b><\/p>\n

    Kobarid, Slovenia<\/i><\/b><\/p>\n

    Giorgio Bargiani<\/b><\/p>\n

    The Connaught Bar<\/i><\/b><\/p>\n

    London, UK<\/i><\/b><\/p>\n

    Dom Carella<\/b><\/p>\n

    Carico Milano<\/i><\/b><\/p>\n

    Milano, Italy<\/i><\/b><\/p>\n

    BAR<\/span><\/p>\n

    Christian<\/b><\/p>\n

    Le Squer<\/b><\/p>\n

    Le CINQ<\/i><\/b><\/p>\n

    Paris, France<\/i><\/b><\/p>\n

    Andrew Wong<\/b><\/p>\n

      \n
    1. Wong<\/i><\/b><\/li>\n<\/ol>\n

      London, UK<\/i><\/b><\/p>\n

      Paolo Griffa<\/b><\/p>\n

      Paolo Griffa al Caff\u00e8<\/i><\/b><\/p>\n

      Nazionale<\/i><\/b><\/p>\n

      Aosta, Italy<\/i><\/b><\/p>\n

      Joe Barza<\/b><\/p>\n

      Celebrity Chef &<\/i><\/b><\/p>\n

      Consultant<\/i><\/b><\/p>\n

      Beirut, Lebanon<\/i><\/b><\/p>\n

      Hardeep Rehal<\/b><\/p>\n

      Cocktail Solutions<\/i><\/b><\/p>\n

      Copenhagen,<\/i><\/b><\/p>\n

      Denmark<\/i><\/b><\/p>\n

      Nicol\u00f3 Cereghini<\/b><\/p>\n

      H\u00e9l\u00e8ne Darroze at<\/i><\/b><\/p>\n

      The Connaught<\/i><\/b><\/p>\n

      London, United<\/i><\/b><\/p>\n

      Kingdom<\/i><\/b><\/p>\n

      \"\"<\/p>\n

      Mortella_VIII. Uluslararas\u0131 Gastromasa Gastronomi Konferans\u0131 Davetiyesi<\/a><\/p>","protected":false},"excerpt":{"rendered":"

      T\u00fcrkiye ile d\u00fcnya gastronomisi aras\u0131nda k\u00f6pr\u00fc g\u00f6revini s\u00fcrd\u00fcren ve d\u00fcnya gastronomi etkinlikleri i\u00e7erisinde ilk iki s\u0131rada yer alan, bu y\u0131l_8. kez_ d\u00fczenleyecegimiz_Uluslararas\u0131 Gastromasa Gastronomi Konferans\u0131, 4-5 Kas\u0131m 2023_tarihlerinde_\u201cGeography\u201d_temas\u0131 \u00e7er\u00e7evesinde_Istanbul\u2019da Hali\u00e7 Kongre Merkezi\u2019nde kap\u0131lar\u0131n\u0131 yeniden a\u00e7\u0131yor. VIII. Uluslararas\u0131 Gastromasa Gastronomi Konferans\u0131 i\u00e7erisinde yer alacak_ Gastromasa Pastry, Gastromasa Hospitality ve Gastromasa Bar konseptleri, sekt\u00f6re y\u00f6n veren d\u00fcnyaca […]<\/p>","protected":false},"author":1,"featured_media":1943,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"ocean_post_layout":"","ocean_both_sidebars_style":"","ocean_both_sidebars_content_width":0,"ocean_both_sidebars_sidebars_width":0,"ocean_sidebar":"0","ocean_second_sidebar":"0","ocean_disable_margins":"enable","ocean_add_body_class":"","ocean_shortcode_before_top_bar":"","ocean_shortcode_after_top_bar":"","ocean_shortcode_before_header":"","ocean_shortcode_after_header":"","ocean_has_shortcode":"","ocean_shortcode_after_title":"","ocean_shortcode_before_footer_widgets":"","ocean_shortcode_after_footer_widgets":"","ocean_shortcode_before_footer_bottom":"","ocean_shortcode_after_footer_bottom":"","ocean_display_top_bar":"default","ocean_display_header":"default","ocean_header_style":"","ocean_center_header_left_menu":"0","ocean_custom_header_template":"0","ocean_custom_logo":0,"ocean_custom_retina_logo":0,"ocean_custom_logo_max_width":0,"ocean_custom_logo_tablet_max_width":0,"ocean_custom_logo_mobile_max_width":0,"ocean_custom_logo_max_height":0,"ocean_custom_logo_tablet_max_height":0,"ocean_custom_logo_mobile_max_height":0,"ocean_header_custom_menu":"0","ocean_menu_typo_font_family":"0","ocean_menu_typo_font_subset":"","ocean_menu_typo_font_size":0,"ocean_menu_typo_font_size_tablet":0,"ocean_menu_typo_font_size_mobile":0,"ocean_menu_typo_font_size_unit":"px","ocean_menu_typo_font_weight":"","ocean_menu_typo_font_weight_tablet":"","ocean_menu_typo_font_weight_mobile":"","ocean_menu_typo_transform":"","ocean_menu_typo_transform_tablet":"","ocean_menu_typo_transform_mobile":"","ocean_menu_typo_line_height":0,"ocean_menu_typo_line_height_tablet":0,"ocean_menu_typo_line_height_mobile":0,"ocean_menu_typo_line_height_unit":"","ocean_menu_typo_spacing":0,"ocean_menu_typo_spacing_tablet":0,"ocean_menu_typo_spacing_mobile":0,"ocean_menu_typo_spacing_unit":"","ocean_menu_link_color":"","ocean_menu_link_color_hover":"","ocean_menu_link_color_active":"","ocean_menu_link_background":"","ocean_menu_link_hover_background":"","ocean_menu_link_active_background":"","ocean_menu_social_links_bg":"","ocean_menu_social_hover_links_bg":"","ocean_menu_social_links_color":"","ocean_menu_social_hover_links_color":"","ocean_disable_title":"default","ocean_disable_heading":"default","ocean_post_title":"","ocean_post_subheading":"","ocean_post_title_style":"","ocean_post_title_background_color":"","ocean_post_title_background":0,"ocean_post_title_bg_image_position":"","ocean_post_title_bg_image_attachment":"","ocean_post_title_bg_image_repeat":"","ocean_post_title_bg_image_size":"","ocean_post_title_height":0,"ocean_post_title_bg_overlay":0.5,"ocean_post_title_bg_overlay_color":"","ocean_disable_breadcrumbs":"default","ocean_breadcrumbs_color":"","ocean_breadcrumbs_separator_color":"","ocean_breadcrumbs_links_color":"","ocean_breadcrumbs_links_hover_color":"","ocean_display_footer_widgets":"default","ocean_display_footer_bottom":"default","ocean_custom_footer_template":"0","ocean_post_oembed":"","ocean_post_self_hosted_media":"","ocean_post_video_embed":"","ocean_link_format":"","ocean_link_format_target":"self","ocean_quote_format":"","ocean_quote_format_link":"post","ocean_gallery_link_images":"on","ocean_gallery_id":[],"footnotes":""},"categories":[1],"tags":[],"class_list":["post-1942","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog","entry","has-media","owp-thumbs-layout-horizontal","owp-btn-normal","owp-tabs-layout-horizontal","has-no-thumbnails","has-product-nav"],"_links":{"self":[{"href":"https:\/\/mortella.com\/ar\/wp-json\/wp\/v2\/posts\/1942","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mortella.com\/ar\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mortella.com\/ar\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mortella.com\/ar\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/mortella.com\/ar\/wp-json\/wp\/v2\/comments?post=1942"}],"version-history":[{"count":3,"href":"https:\/\/mortella.com\/ar\/wp-json\/wp\/v2\/posts\/1942\/revisions"}],"predecessor-version":[{"id":2063,"href":"https:\/\/mortella.com\/ar\/wp-json\/wp\/v2\/posts\/1942\/revisions\/2063"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/mortella.com\/ar\/wp-json\/wp\/v2\/media\/1943"}],"wp:attachment":[{"href":"https:\/\/mortella.com\/ar\/wp-json\/wp\/v2\/media?parent=1942"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mortella.com\/ar\/wp-json\/wp\/v2\/categories?post=1942"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mortella.com\/ar\/wp-json\/wp\/v2\/tags?post=1942"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}