Şevin Sontur Özcan

I graduated from Le Cordon Bleu Paris in 2008 with a pastry certificate. I had the chance to open the doors of the Chocolate World, which I've been keen on since I was a child, with Le Cordon Bleu. Until then, the anxiety of not being in a professional kitchen turned into self-confidence thanks to the training I received from expert chefs. Learning the techniques used by respected chefs in a deep-rooted school has enabled me to take informed steps. After my training, with the support of Le Cordon Bleu, I had the opportunity to work at the workshop of Michel Chaudun, a former chef of La Maison du Chocolat. Le Cordon Bleu's extensive training combined with the quality, discipline and skills I have acquired from Michel Chaudun, and the use of the right techniques. After returning to Turkey and working in Le Cordon Bleu Istanbul for a while, we established a boutique catering brand named "Salé & Sucre" with Le Cordon Bleu Istanbul Graduate Nilay Baş. Since 2017, we continue to create high quality and innovative flavours by putting Le Cordon Bleu's high standards of training into practice.