Istanbul, Turkey

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.

I’m 28. I’ve been working in Tantuni business since 1999 and I’ve been a chef for the last 7 years . I always talk to my customers so there is no distance between customers and me. I treat them as a friend in Kadikoy Tantuni that’s why the work is always a fun. But the most interesting moment was about my mistake when I was cooking. Instead of oil I put some juice in tantuni by accident. Although I put the wrong ingredient I didn’t realize it. After I served it, the customers understood my mistake, but they ignored it because we are like friends with customers. They just wanted to be kind. I cannot forget their faces when they were eating :)