CIU academician Esat Kastambollu is accepted as an active member of the British Culinary Federation

Cyprus International University (CIU) School of Tourism and Hotel Management, Gastronomy and Culinary Arts Department Academic Staff Esat Kastambollu, is accepted as an active member of the British Culinary Federation (BCF).

Kastambollu advised that he was accepted as an individual member by the federation due to the success of his winning second place in the young chef of the year competition organized by BCF in 2008. Indicating that his active membership in the federation was initiated this way, Kastambollu underlined that he was the first active Turkish Cypriot to be accepted into the federation.

Now accepted as an active member of the federation, Kastambollu reminded that he is entitled to participate in all the competitions to be held on national and international platforms and stated that he will have the opportunity to work with many world-famous chefs as a jury member within these competitions. Kastambollu continued to say, “Also, our students will have the opportunity to participate in various seminars, training and activities with famous chefs from many countries of the world”.

Emphasizing that events organized by the Cyprus International University will be organized in cooperation with the federation, Kastambollu also informed that successful students and trainee chefs will be able to benefit from the funds and scholarships acquired to help them compete, study abroad and receive education.

The most prominent chef association established in England in 1948, known as the “Chefs and Cooks Circle” and the Midlands Chefs Association founded in 1978, joined forces in 2005, cooperating to form the British Culinary Federation. Protecting the interests of its members as a basic principle, BCF has created a structure that embraces the development of culinary skills across the sector. In addition, within the scope of an agreement signed by Les Toques Blanches Lyonnais, the institution provides chefs with the opportunity to work in some of Lyon's leading restaurants.

Among the distinguished awards given by the institution is the BCF Success and culinary excellence award; The Tudor France Award given for the greatest contribution to the hotel industry, and the Johnnie Borra Memorial Trophy Award which is given to the most distinguished young chef of every year. In addition, BCF and Les Toques Blanches Lyonnais have had a formal agreement for many years, in order to promote cooperation between the two chief associations.