Alumni
Inaugurated in January 2008, Istanbul Culinary Institute has accomplished a lot in a very short time and is now recognized as a pioneering institution offering comprehensive professional training in the culinary arts. We are proud to feature the first graduates of the Chefschool, our professional certificate program offered jointly with Istanbul Bilgi University and with contributions from the Institute of Culinary Education in New York. Yet, we are also aware that we still have a lot to do. In the context of our mission to research, develop and publicize Turkish culinary culture at home and abroad, the role of our distinguished graduates does not end with a certificate. We do hope that they will share with us, the experiences they will acquire in the industry and will continue to be part of the Istanbul Culinary Institute community. On behalf of the Institute’s staff, faculty and sponsors, I congratulate them for the determination and stamina they have shown to complete their very demanding training and I wish them accomplished and enjoyable careers in the industry.
Hande Bozdoğan
Chefschool certificate program started at January 2009, and first class of students graduated in July and their certificates has given by Murat Belge…
chefschool’s 1st graduetes
Hakan Akşit
Elini Kardashova
Pauline Randet
Zeynep Cural
Nurten Yüksel
Osman Umuroğlu
Toni Biçacı
Emrah Serger
Ali Çavdar
Deniz Dilbaz
chefschool’s 2nd graduets
Tevfik Naipoğlu
Selen Akıner
Bertan Başaran
Rabia Nakel
Derya Kandemir
Anna Bayzın
Gökçe Badur
Anna Bayzın
Still interwieving and trying to get her work permit..
Emrah Serger
After his practical training in Çırağan Kempinski Hotel he is still working in there..
Toni Bicaçi
I’am helping the kitchen operation of Enstitü Restaurant for last couple of weeks and having more experience.I dont have any plans for near future but trying to get experiences as much as I can..
Pauline Randet
Since finishing my training at your school, I have been busy with the old house we have bought near Paris (actually very close to DisneylandParis). It is a very typical and scenic place, where I hope to open a “Chambres et Table d’Hotes” in the future. This would be the equivalent of a Bead and Breakfast, but also a place you can book fora nice meal or a group event. Maybe even some cooking classes, whoknows?Upon returning to France, I would like to start an apprenticeship witha brilliant chef in that neighbourhood for a year or so, and then gradually start my own business. Your school has been a fantastic opportunity to learn about the food and catering business, and I will no doubt include many Turkish dishes in my menus and courses in the future.
Deniz Dilbaz
Work ing in Kantin’s kitchen / Nişantaşı
Osman Umuroğlu
He is back to his duties in İstanbul Bilgi University but each and every free time he assists to our workshops..
Gökçe Badur
Our 2nd term graduet Gökçe rapidly started to work in Happily Ever After’s kitchen in Bebek..
Nurten Yüksel
Opened her own restaurant Ninda on October 22 at Ankara, Tunalı street..
‘After my graduation, within the framework I have in chefschhool I started to plan my restaurant which is mostly based İtalian cuisine..I would really like you to try seafood linguini and you can see pictures of the dishes in facebook NindaCafe group..
Selen Akıner
After her practical training in Mikla, with Mehmet Gürs advices she started to work in Num Num at Kanyon ..
Zeynep Cural
Working at Enstitü Restaurant..
Hakan Akşit
Last day of the training, waiting orders before the lunch..
Chefschool students are cooking..
Our kitchen chefs Bülent Metin & İsmail Özkapu
Graduation day..