The Kitchen Project

We’re happy to welcome a new collaboration in Europe together with and
The Kitchen Consultancy.
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At The Kitchen Consultancy, we bring together our experience, expertise, and knowledge to create meaningful connections in the world of gastronomy.

We connect chefs, brands, restaurants, and creative minds through curated experiences, collaborations, and creative projects. Our mission is to build bridges between ideas, people, and places, while developing gastronomy-focused initiatives across Europe and internationally.

More collaborations and inspiring moments ahead.

Stay tuned.
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Nos complace dar la bienvenida a una nueva colaboración en Europa junto con Güven y
The Kitchen Consultancy.es

En The Kitchen Consultancy unimos nuestra experiencia, conocimiento y trayectoria para crear conexiones significativas en el mundo de la gastronomía.

Conectamos chefs, marcas, restaurantes y mentes creativas a través de experiencias curadas, colaboraciones y proyectos creativos. Nuestra misión es construir puentes entre ideas, personas y lugares, desarrollando iniciativas gastronómicas en Europa y también a nivel internacional.

Más colaboraciones y momentos inspiradores están por venir.

Mujeres que Cocinan Futuro

Hoy no solo conmemoramos.
Hoy reconocemos, impulsamos y visibilizamos.

En el marco del Día Internacional de la Mujer, Science & Cooking World Congress Foundation y The Kitchen Consultancy nos reunimos para poner en el centro a las mujeres que están transformando la gastronomía desde el conocimiento, el liderazgo y la acción.

Gracias a la Chef Ada Parellada por sumarse a esta jornada y por representar, desde su trayectoria y convicción, la fuerza de las mujeres que abren camino en la gastronomía.

Seguimos construyendo futuro.

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The Kitchen Consultancy X Agreste Restaurant

As part of a special collaboration between The Kitchen Consultacy and Agreste Restaurant, Italian chef and restaurateur Fabio Gambirasi has developed an original tiramisù prepared with Turkish coffee.


With more than 26 years of international experience, Gambirasi has worked across Italy, France, Spain, and Switzerland, refining his craft in high-end kitchens, including Michelin-starred restaurants. Today, he brings this extensive background to Agreste’s cuisine, guided by a culinary philosophy rooted in seasonality, respect for natural products, and authenticity of flavor.

In this exclusive dessert, the classic Italian tiramisù technique meets the intense aroma and cultural memory of Turkish coffee. The result is a contemporary interpretation that brings together two powerful traditions of Mediterranean gastronomy on a single plate—elegant, expressive, and deeply respectful of heritage..

A Hidden Touch of Bitterness – The Hidden Aromas of Turkish Cuisine in Barcelona
Mastic from Çeşme (Pistacia lentiscus)
Mahlep (Prunus mahaleb)
SCWC 2025 – Aromas & Flavors
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This week at the Science & Cooking World Congress 2025 at the University of Barcelona, two of the most distinctive ingredients of Turkish gastronomy took the international stage. 🪴🪴🪴

Chefs, scientists, researchers, and academics from around the world gathered in Barcelona and Turkey was represented with two rare and remarkable flavors: Çeşme mastic and mahlep.
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These ingredients were presented by researcher and writer Aylin Öney Tan in her talk “A Hidden Touch of Bitterness.” Her presentation explored the cultural, chemical, and gastronomic dimensions of mahlep and mastic, drawing significant interest from the audience.

🪴🪴Çeşme Mastic & Mahlep Tasting
✨ Çeşme’s signature mastic
✨ Ramiz mastic jam
✨ Cafer Erol’s mastic delights and candies
✨ Hayfene mahlep kernels
✨ Diren Winery’s mahlep-infused wine

Bitterness, resinous freshness, subtle sweetness each flavor carries the memory of a shared Mediterranean geography.
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Mahlep and mastic are two “hidden treasures” of Turkish cuisine — delicate, deep, and culturally rich flavors that also speak a universal Mediterranean language. Their presence at SCWC marks an important step in introducing the deeper layers of Turkish gastronomy to the world.