R\u00e9dactrice, chercheuse et \u00e9ducatrice culinaire<\/strong><\/p>\nS\u0131rma G\u00fcven a termin\u00e9 ses \u00e9tudes de langue et de litt\u00e9rature \u00e0 l\u2019Universit\u00e9 Dokuz Eyl\u00fcl. Elle a poursuivi sa formation en \u00ab Fran\u00e7ais professionnel \u00bb \u00e0 la CLA de Besan\u00e7on et a ensuite donn\u00e9 des conf\u00e9rences sur la \u00ab Terminologie de la gastronomie \u00bb et la \u00ab Cuisine fran\u00e7aise \u00bb dans une universit\u00e9 d\u2019Izmir. <\/p>\n
Dans le cadre du programme de mobilit\u00e9 p\u00e9dagogique ERASMUS, elle a re\u00e7u une formation \u00e0 l\u2019Institut Paul Bocuse. En reconnaissance de son travail, Paul Bocuse et Les Toques Blanches Lyonnaise lui d\u00e9cernent un \u00ab Dipl\u00f4me d\u2019Honneur \u00bb. Au cours de ses 15 ans de carri\u00e8re universitaire, elle a contribu\u00e9 \u00e0 de nombreux livres, pr\u00e9parant des chapitres et du contenu pour des magazines. Elle a \u00e9galement jou\u00e9 un r\u00f4le cl\u00e9 dans le d\u00e9veloppement du Festival international de l\u2019artichaut d\u2019Urla, en tant que directrice pendant les trois premi\u00e8res ann\u00e9es. Repr\u00e9sentant la Turquie, elle a particip\u00e9 \u00e0 divers festivals gastronomiques et foires commerciales. <\/p>\n
En 2018, G\u00fcven est pass\u00e9e du milieu universitaire \u00e0 l\u2019entrepreneuriat, s\u2019\u00e9tablissant en tant que consultante pour les entrepreneurs alimentaires et d\u00e9veloppeuse de projets gastronomiques et touristiques innovants nationaux et internationaux. La m\u00eame ann\u00e9e, elle fonde sa propre soci\u00e9t\u00e9 de conseil, The Kitchen Project, ax\u00e9e sur l\u2019innovation gastronomique, l\u2019entrepreneuriat alimentaire et le d\u00e9veloppement de concepts culinaires. <\/p>\n
Son livre, \u00ab De m\u00e8re en fille \u00bb, explore le patrimoine gastronomique levantin d\u2019Izmir. Il a remport\u00e9 le premier prix dans la cat\u00e9gorie \u00ab Livres de famille \u00bb aux Gourmand World Cookbook Awards 2023 et le deuxi\u00e8me prix dans la cat\u00e9gorie \u00ab Livres f\u00e9minins \u00bb, en comp\u00e9tition avec des dizaines de milliers de livres de cuisine de 71 pays.<\/p>\n
Actuellement bas\u00e9e \u00e0 Barcelone, elle poursuit sa carri\u00e8re dans le conseil en restauration et en h\u00f4tellerie, la gestion d\u2019\u00e9v\u00e9nements internationaux, et est \u00e9galement membre du Centre m\u00e9diterran\u00e9en Torribera pour les \u00e9tudes culinaires et alimentaires. Elle est \u00e9galement la repr\u00e9sentante d\u2019Izmir pour The Food Capitals by <\/span>D\u00e9lice Network. <\/p>\n","protected":false},"excerpt":{"rendered":"S\u0131rma G\u00fcven a termin\u00e9 ses \u00e9tudes de langue et de litt\u00e9rature \u00e0 l\u2019Universit\u00e9 Dokuz Eyl\u00fcl. Elle a poursuivi ses \u00e9tudes en…. <\/p>\n","protected":false},"featured_media":32391,"template":"","team_group":[507],"class_list":["post-32393","team","type-team","status-publish","has-post-thumbnail","hentry","team_group-our-experts"],"yoast_head":"\n
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