Şeyda Tomruk; “The education I spent at Le Cordon Bleu between 2015 and 2017 was the most important step in my decision to pursue this profession with passion.
Learning the fundamentals of culinary arts at such a well-established institution was a unique opportunity for me.
This challenging yet inspiring education provided a strong foundation that I carry with me every step I take today. From the moment I graduated from the Le Cordon Bleu program, nothing has been the same. As the second generation, we have taken over the flag of this adventure my mother started, and as an architect, I aimed to take the brand even further, aware that pastry is neither just design nor just flavor. With the education I received from Le Cordon Bleu and the support of my family, I am working tirelessly to take our business to a much better, even more renowned goal.”

Doruk Turanlı; “In the world of gastronomy today, not only what we eat but also why and how we eat it is just as important. Habits, expectations, and values are changing rapidly; people no longer just want to experience new flavors, but also an idea, an emotion, a story. Perhaps the biggest transformation in gastronomy has been the increased expectations for how restaurants make us feel, rather than what they offer. What we call ‘carrying it into the future’ is precisely capturing this transformation. The wisdom my family has cultivated over the years, having been in this industry for three generations, combined with the education I received at
Le Cordon Bleu and my perspective on the new world. It taught me to focus not only on flavor but also on narrative, culture, and emotion. If I can now look more closely at the values I hold and present them with deeper meaning,
Le Cordon Bleu has contributed greatly to this.”
Ladin Şekerci; “I graduated from Özyeğin University’s Gastronomy and Culinary Arts Department in 2020 and am currently the third-generation head of production at Sevinç Patisserie. Today, gastronomy, especially the pastry industry, is undergoing rapid and constant transformation. People no longer seek only flavor; they expect the products they eat to tell a story, touch emotions, and carry meaning. The training I received from Le Cordon Bleu gave me a unique perspective to achieve this balance. In our patisserie, we embrace both nostalgic and traditional flavors and take bold steps toward change. While preserving the deep-rooted flavors of the past, we integrate contemporary values such as sustainability, collaboration with local producers, and respect for ingredients into our cuisine. If we now feature minimalist yet characterful touches and innovative yet deeply rooted recipes in our patisserie, the contribution of
Le Cordon Bleu behind this vision cannot be underestimated.”

Zeynep Özgüler; “At Orkide Patisserie, which carries a long-standing family legacy, preserving our deep-rooted recipes while simultaneously preparing for the future has always been a priority for us. I am the fifth generation of Orkide Patisserie, and the training I received at Le Cordon Bleu, in particular, played a decisive role in combining this heritage with the dynamics of our time. With this training, I strive to diversify our products by using more methodical, more chemical, and more practical methods, and by closely following global pastry trends. The values Le Cordon Bleu has cultivated underpins this approach, which allows us to integrate a tradition-driven yet forward-looking approach into our corporate structure.”

Ufuk Ügümü; “My education at
Le Cordon Bleu allowed me to view cuisine not only as a technical field but also as a field of thought. First, I was introduced to Le Cordon Bleu in Madrid, and upon returning to my country, I focused on areas where I believed I could make a difference. While studying at Le Cordon Bleu, I had a beloved teacher who focused on croissants. Since I’d known how to roll out “Su Borek” since I was 10, I started making croissants after school, helping my teacher. I combined the legacy I inherited from my family with my own vision and education. Learning the culture, discipline, and creative approach behind the recipes was a significant turning point in my professional journey. Today, as a result of the multi-layered perspective I gained at Le Cordon Bleu, I believe that with the croissants I bring to my country, I can simultaneously carry both the traces of the past and the trajectories of the future on a plate. The kitchen is a place of emotion, connection, and meaning. With this perspective, I strive to tell a story in every product I work with.”