Giving information about the competition, Tourism Faculty Dean Prof. Dr. Serkan Bertan said: “The purpose of the Denizli gastronomy competition, which was held within the scope of Pamukkale University 30 Years 30 Theme Events, is to introduce Denizli roasted chickpeas as a geographically indicated product and to create new products related to roasted chickpeas. Within the scope of Denizli gastronomy competition, the competitors were asked to develop new products by developing the technique and methods used with Denizli roasted chickpeas. In Denizli Gastronomy Competition; Chickpea Dessert, Denizli Roasted Chickpeas Hummus, Roasted Chickpeas Dessert, Denizli Roasted Chickpeas, Banana Magnolia Dessert, Chickpeas Soup, Chickpeas Cookies, Roasted Chickpeas Bread, Chickpeas Cookies, Roasted Chickpeas Halvah, Chops with Chickpeas in Hummus Bed, Roasted Chickpeas Soufflé, Kulebi, Roasted Chickpeas Cookies, Stuffed Chickpeas & Figs, Profiterole with chickpeas, Chickpeas Stuffed Calamari with Aronia Sauce, Turkish Coffee with Roasted Chickpea products are available. These products were evaluated on five criteria. These criteria are respectively; taste, presentation-appearance, color-smell-consistency, feasibility-applicability and finally originality-innovation. Before the competition, valuable protocol members were informed about the roasted chickpeas and the competition.”
As a result of the competition; Beyzanur Çoksezen, who came first with the plate named “Kulebi”, was presented the award by YÖK President Prof. Dr. Erol Özvar; Ihsan Kuru, who came second with the plate named "Chickpea Dessert", received his award from Osman Zolan, the Mayor of Denizli Metropolitan Municipality, and Hülya Kabayuka, who came third with the plate called "Chicken Cookie", received the award from Pamukkale University Rector Prof. Dr. Ahmet Kutluhan.