ISTANBUL, TURKEY – The 10th edition of Gastromasa, one of the world’s leading gastronomy gatherings, held earlier this month brought together internationally acclaimed chefs, culinary experts, and industry professionals from across the globe for a celebration on the theme of “Stories of Ten Years of Triumph.”

The USA Rice booth stood out as one of the most dynamic and visited areas of the conference.  Culinary professionals, students, food writers, and influencers showed strong interest in both the product displays and the live cooking activities, including the “Fried Rice Masterclass” led by renowned Turkish Chef Emrah Fandaklı.  Showcasing Calrose, Chef Emrah guided participants through the key elements of achieving ideal grain texture, balance, and flavor.  His demonstration drew a large crowd, with attendees eager to taste and photograph the final dish.

“Calrose is incredibly versatile and performs beautifully in global and local dishes,” said Chef Emrah during the workshop.  “Its texture and consistency make it a favorite for both everyday cooking and high-end culinary creations.”

Hundreds of visitors sampled dishes and learned about U.S. rice varieties, cooking techniques, and recipe ideas for restaurant menus, catering, and home kitchens.  The positive feedback and high engagement reaffirmed the strong position of U.S. rice in Turkey’s evolving gastronomy scene.

“The Turkish market is an important and longstanding one for U.S. rice.  And while sales have been limited in the past couple of years due to trade barriers, our product resonates well with consumers as well as foodservice professionals,” said Eszter Somogyi, USA Rice director for Europe, Middle East, and Africa.  “Participating in the Gastromasa show allows the industry to re-connect and raise visibility and awareness with chefs, institutional buyers, and caterers here, and showcases the high quality and adaptability of U.S.-grown rice to local dishes.”

Published Date: November 19, 2025