Our Culinary Journey

We started with a simple belief — precision cooking techniques can transform anyone's relationship with food. What began as weekend experiments has grown into Turkey's most trusted sous-vide education platform.

How We Got Started

Back in 2018, our founder Elif was working long restaurant hours and noticed something. Even experienced cooks struggled with consistency. One steak would be perfect, the next overcooked. Fish came out dry half the time.

She'd been experimenting with sous-vide at home — that precise, water-bath cooking method where temperature control means everything. The results were remarkable. Every piece of protein came out exactly right. Every single time.

Friends started asking questions. Then colleagues. Before long, she was teaching weekend workshops from her apartment kitchen. Word spread quickly through İzmir's food community.

Professional sous-vide cooking setup with precision equipment

Hands-on culinary instruction demonstrating precise cooking techniques

What Drives Us Today

We're not trying to replace traditional cooking — we're here to make it better. Sous-vide isn't about fancy gadgets or showing off. It's about understanding how heat, time, and temperature work together.

Our students learn techniques that solve real kitchen problems. No more guessing if that chicken breast is done. No more expensive cuts ruined by overcooking. Just consistent, professional results every time.

We've taught over 800 home cooks and professional chefs since 2018. Each one leaves with skills they actually use. That's what matters to us — practical knowledge that changes how people cook.

Meet Our Team

Two passionate educators who believe great cooking starts with understanding the science behind the art.

Elif Koçak

Culinary Director

Started her career in İzmir's restaurant scene before discovering sous-vide's potential. She's been refining teaching methods for seven years and has a knack for explaining complex techniques in ways that actually make sense. Her weekend workshops regularly sell out.

Zeynep Durmuş

Education Specialist

Joined us in 2020 with a background in food science and adult education. She designs our curriculum and makes sure every lesson builds on the last. Zeynep has this way of breaking down intimidating techniques into manageable steps that students love.

Our Teaching Philosophy

Small group culinary class with personalized instruction and modern cooking equipment

We keep classes small — usually eight students max. This isn't about lecturing to a crowded room. Everyone gets hands-on time with equipment. You'll make mistakes, ask questions, and get individual feedback.

Our next comprehensive program starts in September 2025. We're planning something special — a six-week intensive that covers everything from basic water displacement to advanced protein preparations. It'll be our most complete course yet.