conceptual cooking
BY emrah tas
Throughout the entire residency and during performances, the kitchen table will allow artists and the community to get connected to each other. In order to foster a creative bond, chefs Emrah Tas and Koray Elçi will prepare conceptual dinners in accordance to the public performance of the week and content of the working sessions.
Koral Elçi born in Ankara, grew up in Istanbul, after stations in South America and Cyprus he came to Hamburg in 1999 - since then he lives and works here. In 2006 he graduated as an industrial designer at the HfbK Hamburg, then he started his own business as a restaurateur and designer. In 2010, this was followed by the founding of kitchen guerilla GmbH - a culinary agency for gastronomy, design and consulting in Hamburg. Since 2014, he has been a guest professor in the field of food and design at various international universities. He was also a presenter in cooking show TV formats such as "Brutzeln am Brennpunkt", "Kochkommando" and "Pimp den Pannfisch" on ZDF Info and NDR. On top, Koral was listed in the top 30 most creative chefs in Germany by @gq_germany in 2019. In 2020, he was also named Gastronome of the Year by Rolling Pin magazine.
RESERVATION for 6 August 2022 @ 7:30 PM
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Emrah Tas lives in Istanbul, Turkey. He studied Gastronomy and Culinary Arts at Gaziantep University (2014-2018). He is currently for a studying master's degree in Gastronomy at Istanbul Okan University. Throughout his career he had the opportunity to work with many Michelin star chefs (Michel Roth, Christian Le Squer, Michael White). He worked at the Metro Market Research Center Gastronometro (Istanbul, Maximillian Thomae ) and Morini Restaurant (Istanbul, Michael White ). During his undergraduate years, he coordinated many events with the Gastronomy club , where he was the manager. He had the opportunity to work with many important writers in 'Open Buffet' magazine, which he published and edited at Gaziantep University.His academic studies on Anatolian culinary culture and neurogastronomy continue. He continues her master education at Istanbul Okan University and continues to work as an assistant chef.