About Murat Abay, Chef at Olive Restaurant
I’m 40. For 25 years, I’ve been working as a cook of different cuisines. After 10 years of my career, I became an executive chef at a small hotel. I looked for jobs in newspapers from time to time and I found one — “Kitchen Commis”. That job status was more significant than the job description I had. I decided to change my job. Meaning from “Executive Chef” to “Kitchen Commis”. I thought it was a break point of my carrier. But I was wrong. I worked just in a breakfast department for 1.5 years. I felt like a vampire at the end of these 1.5 years. My family was huge. I have got 4 brothers and 2 sisters. When I was a kid I used to work and help at some shop and restaurants to help my family living. After a while I became a cook. Now I am happy with my career choice.
