Our Mission

WTCA has wide missions and responsibilities all over the world.

Our academy conducts various academic research, directly or indirectly, in the field of culinary arts, including Turkish cuisine around the world.

WTCA creates and writes theses about Turkish and Ottoman cuisine beside academic reports.

The first culinary doctrine and first Turkish cuisine doctrine was written in the world by our leader chef Tolgahan Gulyiyen. This doctrine was prepared by our founding leader with his great efforts and initiatives.

This doctrine is strongly guided by WTCA with the founding leader of our academy. TCRM-Turkish Cuisine Resurrection Movement (in Turkish: Türk Mutfağı Diriliş Hareketi - TMDH) also represents the world first culinary doctrine about Turkish Culinary Arts culture all over the world..

WTCA supports and encourages further academic education studies around the world.

WTCA creates the Turkish equivalent of foreign words or terms in accordance with Turkish culinary arts culture. In this context, WTCA is responsible and authorized to create the literature of Turkish culinary arts.

Our academy can provide different educational programs either individually or in classes.

All activities, programs or courses and training curriculum at our academy are entirely organized by WTCA to contribute to Turkish culinary arts culture. Training curriculum can also be updated in order to provide the highest contribution and efficiency to Turkish cuisine if necessary.

In addition to its occupational education activities, among the broad duties and responsibilities of the World Turkish Cuisine Academy;

WTCA is also at the forefront of examining and supervising all kinds of publications on the subjects which harm Turkish culinary culture all over the world.

In this context, we prepare academic reports on all these issues by examining all written sources or publications which have been brought to the fore in writing in the world about Turkish cuisine.

By examining what kind of contributions they provide to our culinary culture or what kind of damages they cause.

It is only one of the high importance duties of the World Turkish Cuisine Academy to prepare academic reports on all these issues by examining all written sources or publications which are highlighted.

WTCA is categorizing all these reports, all relevant publications and books.

WTCA approves publications that are beneficial to Turkish cuisine.

WTCA reports the reasons for this approval in detail. It reports to the public how the approved publications contribute to Turkish cuisine.

WTCA does not approve of publications that harm Turkish cuisine.

WTCA reports in detail the reasons for this disapproval. It reports to the public how unapproved publications damage the Turkish cuisine.

All theses, reports and all academic researches written by us can be shared with the relevant authorities, institutes or with the world public in a way to fully consider the benefit of Turkish cuisine.

WTCA also can provide education about different international cuisines on request.