| BATUMI 1st INTERNATIONAL GASTRONOMIC FORUM |
Tamar Kaikatsishvili | First Deputy Chairman of Department of Tourism and Resorts of Autonomous Republic of Ajara: “Georgia boasts an incredible array of gastronomic diversity, with each region defined by its unique flavours, including- Ajara. The Department of Tourism and Resorts of Ajara aims to expand the representation of our regional cuisine, seeking recognition not just locally but beyond its borders as well.
For this very reason, we began promoting the local gastronomy scene. Ajara holds immense touristic potential, especially with its distinct dishes and flavours, which we’ve thoroughly sought, revived, and enriched through various planned and implemented projects.
In the initial phase, we launched the Delicious Ajara project, encompassing Laz (Caucasian ethnic group native to the South Caucasus, who mainly live in the Black Sea coastal regions of Georgia and Turkey), Kobuletian (town in Ajara), and Upper Ajarian gastronomy. We hosted important culinary masterclasses featuring renowned local chefs. We published an inaugural Ajarian cookbook titled Culinary Journey to Ajara, featuring over a hundred recipes from our region. Subsequently, we followed up with another publication titled Fish in Georgian Cuisine.
Consequently, the plan was to expand onto the international stage and initiate diverse activities. This vision materialized with the first international gastronomic forum in Batumi, known as Gastro Batumi which provided a suitable platform for showcasing the region’s multifaceted gastronomic potential to a wider audience.
Education holds paramount importance across all domains, including in gastronomy. Acquiring knowledge about Georgian regional cuisine, products, flavours, and aromas is pivotal for refining this field and aligning it with modern global trends. As part of this process, we place great importance on involving chefs from Michelin-starred restaurants”.
Keti Kvichidze | Gastronomy Consultant / Organizer of Gastro Batumi: “The First International Gastronomic Forum, directly backed by the Department of Tourism and Resorts of Ajara, was an event I co-organized alongside Chef Daduna Ghlonti. Stephane Jakic, Chef-Instructor at Ferrandi Paris School, and Nicolas Caillard, the school’s International Relations Manager, were invited.
The special guests highlighted the pivotal role of education in gastronomy, delivering a presentation on the Ferrandi Paris School. Stefan Jakic conducted a masterclass on fish and other seafood tailored for local chefs.
Another distinguished guest at the forum was Roland Debuyst, Belgian chef, renowned as a Bocuse d’Or coach, gastronomic consultant, and the owner of the one-star Michelin restaurant- Bistro R. He shared insights on the significance of gastronomic conferences and competitions, and additionally conducted a masterclass on sauces for young chefs.
At the forum, Latvian chef, Arthur Linkevich, boasting experience from 2 and 3-star Michelin restaurants, and collaborating with international hotel chains in Georgia for three years, drew parallels between Georgia and European countries. He addressed the progress and development of our country within this context.
Ilhan Onay, the executive chef from Turkey’s Paloma Finesse Hotels, discussed the significance of gastronomy in resorts and the recent developments in Turkish culinary culture over the last two years (please note that Michelin first arrived in Turkey 2 years ago). He also led a meat-focused masterclass for local chefs.
Among the Georgian moderators of the forum were chef Giorgi Ninua, renowned for his expertise in modern gastronomy, and chef and restaurateur Guram Bagdoshvili. He emphasized the significance of fostering local products and farms, citing the Basque Country as an exemplary model for regional development.
The forum concluded with Dalila Tsatava, a Georgian gastronomy expert and researcher, telling our foreign guests about Georgia’s ancient gastronomic culture and our rich historical heritage as a nation”.
Nicolas Caillard | Ferrandi Paris- International Relations Manager:
“Participating in the inaugural international gastronomic forum was an absolute honor for us. We had the opportunity to discover exceptional Georgian qvevri wine, and dishes, and gained interesting culinary experience. We’re delighted to have been able to contribute to the advancement of gastronomic tourism in your country.”
