Our 2013 graduate from the Gastronomy and Culinary Arts program, Chef Özge Kalvo, was featured in an interview published in The Guardian.
In her interview, Chef Özge Kalvo mentioned that a culinary career was not her first choice: "My original plan was to be a doctor or a dentist." However, she also shared that a chance meeting with the head of the gastronomy department at Yeditepe University convinced her to follow her passion for cooking and enroll in the gastronomy program.
Born in Istanbul and currently working as a sous chef at Baba’s Place in Sydney, Chef Özge Kalvo also shared a simple breakfast recipe for Turkish menemen, scrambled with tomatoes, feta cheese, and pastirma, during the interview.