Istanbul, Paris, Washington D.C., Chicago, and finally Istanbul again: I’ve been moving from one culture to another all my life and the food of each has provided a window into that culture. Through reading and experimentation, I gained in depth knowledge of these various cuisines and insight into the lifestyle in these cities along with the language. However, my passion for cooking is completely linked to my own Mediterranean/Middle Eastern culture: the endless cooking get-togethers with family, the sharing of the food and drinks, the accompanying conversation, and the unique ingredients of the region; all enjoyed while overlooking the Bosphorus. It was this lifelong passion of mine for food that also encouraged me to embark on a new career in 2006, when I moved to Chicago. This drastic change prompted me to change my career from an economist to a chef, and allowed me to take the first step for realizing my dream, so I finished The Professional Cookery Program at Kendall College. Kendall College presented me with an opportunity for a formal training and thereby an initiation to the culinary arts world as a professional. My driving goal in choosing a career in culinary arts was the opportunity to share my eclectic background and recreate the ambiance for others. So now I’ve returned to my native city, it’s about time to share all that excitement and knowledge of mine with you. Come and join me for a casual culinary class. I would love to share all my culinary insights, which will not only include recipes, tricks and shortcuts, but also knowledge on the culinary techniques, cooking methods, and nutrition. I teach in English, German and French. Last but not least, some words about my philosophy of food.. Food is not only physical nutrition but also an emotional one. Every dish one makes should incorporate love and compassion. Flavors exclusive to us, grow from our roots. The dishes we prepare should come from our families and friends, from our history and from the places to which we are bound by love. Food should be simple, but refined with the right method. Food should be about exploring new dishes that our audience have not seen or met before. Food is art of living; it should teach new ways to look, see, and taste. Like art, it should bond people with each other, make them begin to question or to compare. Finally, food should be about integrity. The culinary experience is a whole. It starts with fresh, authentic ingredients and finishes with an elegant presentation