I started Le Cordon Bleu Cooking and Pastry training as an experienced chef and finished as a professional chef, learning incredibly beautiful memories, experiences and great techniques gave me first of all confidence. I have developed my own style of Turkish cuisine by adapting the training and techniques I have acquired and in this regard, I have achieved great success in a short time. I think being a graduate of Le Cordon Bleu is the best thing a chef can ever do. It is exciting to be a student of one of the best schools in the world, with a great 120 years of brand value that I can proudly write on my resume, thanks always Le Cordon Bleu!