You've worked in Chicago and trained with top European chefs like Christophe Adam, Pierre Herme, Quentin Bailly and Paco Torreblanca. So how have they influenced your learning and your style?
I think the chefs I trained with share creati- vity, respect for the ingredient and a simple style. Like most of us, when I start to learn so- mething new or I look out for something new to try, I imitate. For me, learning begins with imitation. This experience is like working with a good mentor.
I've kept a close eye on the favourite tech- niques and ingredients of all the chefs I've worked with and I've come up with my own way of working over time.
Which ingredient inspires you the most when you're working?
Chocolate, of course! Chocolate is a flavour that makes everyone happy from the first mouthful to the last. It's pure happiness and a pleasure to create well-balanced and we- ll-paired chocolates.
Chocolate has an incredible history and track record. I've always thought it was interesting that the cocoa bean is the most researched and studied by science. Growing the cocoa bean,
harvesting, the fermentation process and ma- nufacturing process all take countless steps to arrive at the world's most desired product. In addition to chocolate, the hazelnut is the ingredient that nourishes the flavours and aro- mas in my memory with its smell and texture. Chocolate is a flavour that makes everyone happy from the first mouthful to the last.
Your currently director of the Chocolate Academy Istanbul. What's included in your job?
It consists largely of training and support. It's a service of two business lines that we call cooperation and innovation, with the support of marketing work within the industrial and gourmet channels. In the training section we mainly offer advanced level training in chocolate making and patisserie to business owners and cooks working in pastry making and hospitality businesses. In short, the scope includes training, innovation and support.
What are the tastes and preferences of Turkish consumers?
In Turkey there's a greater demand for and interest in traditional desserts, but milk-based desserts are prepared in very different ways. That's why I think that the milk desserts made in our country and in our culture are very special. And, of course, baklava occupies a very special place. I prefer traditional home-made desserts, especially Keşkül. Pre- pared with only a few ingredients, this dessert has its own preparation technique and a very different, special texture. The bitter almonds are used in small quantities in its preparation make Keşkül a memorable dessert.
As a connoisseur of Chocovic, what featu- res would you highlight in our products?
Its value for money is its most important featu- re in our local market. Keeping within a range of affordable prices while at the same time offering a quality service makes it important for the Turkish market.
Do you have a favourite couverture or product?
I think my favourite is the 53% dark choco- late. For its intense cocoa flavour, for being easy to use because of its shape and its wide range of applications, I can use it in any kind of preparation.
Lastly, on our next trip to Istanbul, which typical Turkish sweet or pastry would you recommend we try?
Without a doubt, the milk-based desserts and traditional Turkish desserts in syrup.