Chefs from various cities of Turkey gave full marks to the “Edirne Gastronomy Festival from Soil to Table” organized by Edirne Governorship.
Chefs met with the participants at the festival, which continues at the historical train station in Karaağaç.
Delicacies from Rumelian, Balkans and Anatolian cuisine were prepared by chefs and served to the citizens.
Chef Ceyda Özdemirli told the AA reporter that the book “From Soil to Table Edirne”, prepared under the leadership of Canan Sezer, wife of Edirne Governor Yunus Sezer, is very important.
Explaining that they presented the flavors in the book in workshops at the festival, Özdemirli said, “I attended with my chef friends. It is a great organization. I congratulate everyone who contributed, especially the governorship.” he said.
Chef Emine Demirci, who comes from Rize, stated that local flavors are important for the continuation of food culture.
Explaining that local dishes were also served at the festival, Demirci noted that he liked the gastronomy festival very much.
“Festivals must continue so that the information is not forgotten”
Alper Kılıç, who came from Istanbul, emphasized that the gastronomy festival organized under the leadership of Edirne Governorship is very valuable.
Explaining that the flavors from soil to the table were introduced to the participants, Kılıç said, “Good examples from Balkan and Anatolian cuisine are presented, this is very valuable information. The festivals must continue so that the information is not forgotten.” he said.
Chef Gonca Elif Gözbakar, who comes from Sakarya, said that she liked the festival very much and that such festivals should be held frequently.
The festival, which continues with various events, will end tomorrow.
