YAĞMUR DALBUDAK ' 22
I was born in 1998 in Istanbul. I completed my high school education at Kemal Hasoğlu Anatolian High School. In 2015, I started Istanbul Aydın University cookery department and took my place among the first graduates of the department in 2017. Since the date I graduated, I improved my English by taking foreign language education and started working in the kitchen department in the sector. By completing my internships during the university process, I started to practice my profession by joining the All points group in 2018. I constantly looked for ways to improve myself in order to contribute to my chef by learning the world cuisine in the profession. I have been to the Far East, Italian and Lebanese kitchens with the desire to see different cuisines. In order to improve myself, I started Istanbul Aydın University Gastronomy and Culinary Arts department with DGS in 2020. During this period, I never broke away from my professional life and continued my work as Chef de Part at Big chefs. My biggest goal in conducting my business life together with the university was to add a culinary vision to my staff and myself when I became a graduate student. I learned in this process that I can always succeed in this life by not giving up and planning everything. When I was a 4th year Gastronomy student, I started as a Sous Chef at Yunus Emre Akkor's Galeyan Restaurant and tried to build a path where success would come by taking on a great responsibility with my studentship. I graduated from Gastronomy and Culinary Arts in 2022 and participated in Masterchef 2022 this year. I was eliminated in the final round of the main cast and this was the biggest turning point for me. I decided to work harder and with more determination and in the same year, on September 20, 2022, for the United Nations meeting in New York for the United Nations meeting, we were there with my chef Yunus Emre Akkor at the event where Turkish cuisine was introduced with the participation of 21 first ladies at the Turkish House and we were there with the pride of representing our country with delicious tastes by making our meals. In November 2022, I was promoted as Chef de Cuisine at Yunus Emre Akkor's Galeyan Restaurant. On November 28, 2022, I took my place again with Yunus Emre Akkor in a Turkish dinner event attended by 5 ambassadors and prime ministers in Angola and I cooked my food by representing my country at an invitation given in the evening where we served the first Turkish food in Angola for 2 days and at a Turkish breakfast invitation the next day. In the same period, I was at the head of the team in the Beltur Tent Kiosk Ottoman Sea Cuisine pop-up and I presented the Ottoman Sea Cuisine and these delicious dishes to the people of Istanbul for 1 month. In this process, I continued to research and learn Turkish and Ottoman cuisine from the chef I worked with. I was proud to present my own culture in different countries and at events in Istanbul. Finally, for the Turkish Cuisine week event in 2023, we cooked Turkish cuisine flavors for the Turkish Cuisine week on May 22, with the participation of many Ambassadors and former Prime Ministers, especially the Croatian Ambassador, and we presented the menu of 11 provinces that experienced earthquake disasters to all our guests. On May 23rd, we presented the Turkish cuisine menu to our guests for 1 day at the Michelin-starred Gallo Restaurant in Croatia. On May 24th, we prepared breakfast for other members of the state and introduced the Turkish breakfast at a breakfast led by the Croatian Ambassador at his home. Today, I continue my duty as the kitchen chef of Galeyan restaurant at the age of 25. I do my job that I am passionate about by continuing to keep my own culture alive and promote it. While I was only halfway through the road, I continued by always seeing the opportunities that came my way and I continue to work for more by always embracing it with four arms, today I practice my profession with the knowledge I learned from my disciplined and valuable teachers. Yunus Emre Akkor chef, who came across me in this life and supported me wholeheartedly, has a great influence on me. As we continue on this path, every path we will go and see with my conductor is very valuable and a reason of pride for me. Dear fellow students, every education I received at Istanbul Aydın University was very valuable and important. I am proud to be representing my country today by reflecting what I have learned in this institution to my daily life. Those who live to succeed will surely achieve success one day. Never say you can never do it, always try and add one more layer to it as you see that you can do it. Every education is very valuable and you should always carry it with you in your life. I wish you doors to success.
EREN KİNO '20
Hello, I'm Eren. I am 22 years old and I was born in Istanbul. I graduated from Kumburgaz Vocational and Technical Anatolian High School in 2018 with a degree in Food and Beverage. I have been working in this field for 7 years and I am currently a cold server in a restaurant, working in the Chef de Partie position.
In 2016, I had experience working in different places such as Topkapı Eresin, Feriye Palace in 2017, Taksim Meze in 2019 and Seasha Lounge in 2020. I graduated from Istanbul Aydın University in 2020 and during this time I had the opportunity to improve my theoretical knowledge. I both increased my professional knowledge and gained practical experience.
I focused on continuously improving myself in the food and beverage industry. Providing customers with the best service and unforgettable experiences with delicious food has been an important goal for me
I have good communication skills and am good at adapting to teamwork. I am disciplined, dedicated and a quick thinker.
With this short CV I would like to inform you about my experience and skills. I believe that I can make a valuable contribution to you and I look forward to the opportunity to work for your company.
Thank you for your time and attention.
Sincerely yours,
Eren
RABİA KOKAN'22
I was born in 1998 in Istanbul. I graduated from high school at Bayrampaşa Uğur Basic High School in 2016. I won the Business Administration department at Karadeniz Technical University in 2016 and studied for 1 year. Then I returned to Istanbul and prepared for 1 year for the profession I have dreamed of since my childhood. I studied cookery and pastry in Bayrampaşa İsmek courses. In 2018, I studied in the Cookery program at Anadolu Bil Vocational School at Istanbul Aydın University. During this time, I gained experience working in the professional kitchen at Bayrampaşa Golden Tulip hotel. Since I wanted to do a master's degree, I transferred to the Gastronomy and Culinary Arts undergraduate program affiliated to the Faculty of Fine Arts at Istanbul Aydın University with the Vertical Transfer Exam in 2020. In 2022, I took the ALES exam and since I was very satisfied with my school and the education staff, I applied to the Gastronomy and Culinary Arts Master's program, which was newly opened this year at Istanbul Aydın University, and I was accepted. In 2023, that is, now I have finished the 1st year of my Master's degree and my thesis teacher, Prof. Dr. Kamil Bostan and I aim to carry out a thesis study under the title of Gastro-archaeology in my 2nd year. I feel lucky to be one of the first graduates of the Gastronomy and Culinary Arts Master's program at my school. My goals are big and I believe that I will achieve these goals thanks to the contributions of Istanbul Aydın University.
DİLARA ÇETİN'22
I am Dilara. I was born in 2000 in Sakarya. My education life started in Sakarya and continued in Kocaeli with secondary school. Then I completed my high school life in Sakarya again. I graduated from Serdivan Anatolian High School 2018. In 2020, I started my associate degree with Istanbul Aydın University Anadolu Bil Vocational High School Cookery Department. Although the first year of my school passed with Covid-19 restrictions, I can say that it was very productive in terms of education. After finishing my first year, I was called for a second interview for F&B in the internship interview I applied for the kitchen and I wanted to take this opportunity. In the summer of 2021, I completed my internship as a restaurant hostess in the F&B department at Istanbul Swissotel The Bosphorus. Although I actually planned an internship outside of my profession, this experience helped me improve my foreign language and human relations one step further. In November 2022, I settled in Qatar. I am currently working as a cook at the Turkish restaurant Yed7 under the leadership of our kitchen coordinator Chef Esat Akyıldız and Chef De Cuisine Cavid Abbasov at Le Royal Meridien brand affiliated with Marriott hotels in Doha. I am a cold kitchen chef. During the 2022 World Cup, I took part in many important operations. We hosted the Swiss national team in our hotel. We hosted them in our restaurant. I work with chefs from many different cultures here. I learn the cuisine of different cultures and we introduce Turkish cuisine to everyone.I am very happy that I started my career planning by working in a Turkish restaurant abroad. My advice to new graduates and those who want to advance in this profession is to improve their foreign language skills and definitely gain experience abroad.
FIRAT BURAK GÖKTAŞ'20
I was born in 2001 in Avcılar. I graduated from Kumburgaz Vocational and Technical Anatolian High School in 2019 and then completed my education life by graduating from Istanbul Aydın University's Department of Cookery in 2021. Since I studied food and beverage department in high school, I did not have any difficulties in my university years, and in the same way, I had enough knowledge in the lessons at the university because I had enough internships in the kitchen area in high school. In high school, I had the opportunity to do internships in places such as Marriott Hotel and Usturmaça fish restaurant, which helped me a lot to keep the profession in my hands. Choosing the places where you will do your internship well always helps you a lot. Unfortunately, since there was a pandemic in the year I started university, I was only able to study face-to-face for half a semester. Although the remaining 1.5 years of my education life was spent with online education, the valuable professors of our university tried very hard to make me and my other classmates gain something. My advice to my friends who are currently studying the Department of Cookery or Gastronomy is to make a gain for themselves from every course they take. Do not forget how lucky you are, the department you are studying and the department I graduated from is a treasure for the tourism sector. Always look to improve yourself. Immediately after graduation, I started working as a Demi chef at Kumsal Restaurant in Beylikdüzü West Istanbul Marina. I had the experience of working as a private chef on boats during the summer months for the owner of the workplace where I worked. I continued to work for 1 year and eventually reached the Sous chef level. I continued to work for 1 more year and about a few months ago I took a break from my profession due to health reasons. I am currently interested in costume and design and I continue my cooking at home.
