One kitchen,1,500 cooks.
On stage with chefs, in the kitchen for an animal shelter, foraging mushrooms in the forest. From campus stands to a sushi gastroshow, we head back into the kitchen every term.
Who we work with
Recent stops
The posters are the club's own designs. All of these happened this year on campus or in the LCB kitchen.
Frames from campus
Scroll, all of it is ours.
Mushroom foraging, November 2025 
Christmas Market, 25 December 2025 
Class of 2026, for our graduates 
Nachos Problemos, 23 September 2026 
Danish hotdog, 21 September 2026 
Sushi gastroshow, 5 March 2026
Come into the kitchen.
- members
- 1,500
- founded
- 2013
- brands worked with
- 9
Who we are
Founded in 2013 by Özyeğin's gastronomy and culinary arts students. Today we are 1,500 members.
Every term we set up stands on campus: Danish hot dogs on the Upper Quad in September, nachos in the rain two days later. In December we ran a Christmas Market with 8 brands on the Lower Quad. We go on stage with chefs. In March, Chef Korhan Gülsoy and İnari Omakase spent 3 hours on sushi in the Gastroditorium. With Ozupaws we made food for shelter animals, and in November we went mushroom foraging in the forest.
Our aim is to introduce and share Turkish cuisine first, then every food culture.
- 1,500 members
- 2013 founded
- Workshops, gastroshows, stands, trips
We share the programme on Instagram and in our WhatsApp community.