Born in Gaziantep Turkey, grew up in Gaziantep in a family with a deep understanding of cultural values. While a student at Bosphorus University Engineering Department, she started doing researches on local, authentic dishes, ingredients and stories behind them.
After graduating Filiz continued her culinary adventure with the international writers , journalists, documentary producers visiting her town Gaziantep and the region. During her cooperation with these professionals she exchanged ideas, and kept learning about traditional cooking, village food, local ingredients,different cooking techniques, social life and traditions in each community.
During this time Filiz worked a range of businesses; from teaching Turkish to foreigners living in her town, consulting for international companies that will start business in Turkey, consulting companies based in Turkey how to promote their products abroad, preparing projects funded by EU , implementation of EU funded projects.
The project Filiz coordinated” Southeastern Anatolia Promotion Project “ has been nominated in National Geographic competition award.
" Southeast Anatolia Guide" prepared by the project team that has been coordinated by Filiz has been awarded as "The Third Best Culinary Travel Book in the World " where 6.000 books were received, from 107 countries for the competition. Here is the link where you can view the news about the reward at The Gourmand Awards Paris;
http://www.cookbookfair.com/html/paris_july_1_2009.html
Zeugma, an ancient Roman town on the banks of Euphrates, Turkey. I feel close to the nature
Communities to discover their own cultural heritage, and to take actions to protect and sustain them by tailor made solutions and sharing it with other communities.
Having degree in mechanical engineering+ teaching certificate, completing four master courses in mechanical engineering, and consulted international companies that were based in Turkey. Collected traditional recipes of the Southeast Anatolia. Filiz's dream is to participate in a documentary film study, travel with the film crew and cooperate on discovering the local ingredients, herbs and spices, the traditional way of cooking, and the regional culinary jewels of Turkey. Thus raising awareness on cultural heritage.
