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I am currently a third-year student in Gastronomy and Culinary Arts.
Just a few days ago, three guest alumni walked into our career planning class, and everything I thought I knew about my future shifted.
They weren’t just “graduates“; they were living proof that a culinary degree opens more doors than just the kitchen.
From restaurant ownership to food styling, they showed us the vast playground of our industry.
As the founder of GastroCafer, I want to share the key takeaways from this session.
Here is how a restaurant owner, an executive chef, and a food stylist reshaped my perspective.
The GastroCafer Roadmap: Where Do I Stand?
Before diving into their advice, let’s set the scene.
I’m a third-year student with a clear passion.
Also, I began my career at a five-star hotel in Istanbul, where I gained experience in room service, breakfast operations, and the fast-paced à la carte section.
With 1.5 years of university left and a mandatory summer internship on the horizon, the clock is ticking.
But outside the lecture halls, I have a different home: GastroCafer.
What began simply as a blog has transformed into a long-term career plan focused on culinary writing.
1. The Dilemma: Kitchen or Personal Brand?
One of our guests (a restaurant owner) shared how he balanced full-time work with school for four years.
While I admire that hustle, I took the road less traveled.
Instead of burning out in a part-time line cook job during the semester, I focused on building my own brand.
Let’s be honest. Trying to establish a digital presence while surviving the physical demands of a professional kitchen is nearly impossible.
So, I prioritized my blog.
While I haven’t set every detail in stone, my framework is clear:
I plan to sharpen my kitchen skills intensely during my final internship and the first few years post-graduation.
But my long-term vision goes beyond the stove.
2. Industry Realities: The Cutthroat Kitchen
Our executive chef guest spoke about the vision-expanding power of working abroad.
I couldn’t agree more.
However, we can’t ignore the elephant in the room: The Economy.
The gastronomy sector is often a “cutthroat” environment. It thrives on compounding workloads and aggressive profit margins.
Why would an owner improve working conditions when they can force one person to do the work of five?
Sadly, many professionals have been “tamed” into silence. They don’t ask, “Where are my rights?”
This passivity threatens the future of our profession.
Unlike those who might rely on family wealth, I’ve had to be strategic.
By age 21, I created my own financial breathing room through scholarships and strict planning.
GastroCafer emerged from this need.
My goal is to turn my skills and interests into a structure that generates sustainable income.
3. Creativity is a System, Not Magic
We often romanticize creativity in the kitchen. But as the restaurant owner pointed out, it’s not spontaneous: It’s systematic.
Designing a new menu or perfecting mise en place requires hours of trial and error.
This resonated with me deeply because content creation works the same way.
Choosing a topic, researching high-volume keywords (SEO), and refining the tone isn’t luck; it’s a grind.
Just like cooking, writing requires consistency and patience.
4. The Hybrid Career: Kitchen and Media
The food stylist alumnus reminded us of a crucial fact: Gastronomy is storytelling.
It’s no longer just about how well you cook, it’s about how you present the food.
This confirmed my idea that I can build a dual career fueled by both the kitchen and content creation.
I don’t have to choose between the kitchen and the keyboard.
I can do both! 🙂
5. Common Ingredients: Patience and Discipline
What did all three graduates have in common?
Patience, discipline, and endurance.
The food stylist emphasized that perfectionism and long hours are the price of entry.
In my world, that translates to obsessing over a paragraph for hours or editing photos until they pop.
It’s all about the same “system“.
Conclusion: The Path Forward
Listening to these stories helped me consolidate my own plan, just like in the movies.
My immediate goal is to master the craft in the kitchen.
But my ultimate destination is to carve out a unique space where culinary arts meet creative writing.
GastroCafer isn’t just a hobby, it’s the foundation of that future.
With curiosity and resilience, I believe I can navigate the challenges of this tough industry.
In the vast world of gastronomy, Cafer Can Yeşilyurt is here to stay and make a difference. 😉
Stay safe and inspired.
Don’t stop here, continue your culinary journey with “Flour Types” and “What is Deglazing?”!
Cafer Can Yeşilyurt
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