Sinem Çapraz

Sinem Çapraz

Chef, TV Personality

Sinem Çapraz, who was born in Sakarya in June 13, 1981, took up her family’s profession. Her grandparent being a restaurant manager and a chef, Sinem Çapraz grew up in a family that was devoted to food culture and table setting. This family culture played a key part in driving her to dream of cooking and presenting food at young ages. Having majored in Labor Economics, she decided that she did not want to work in a job related to Economics, so she attended and finished MSA Professional Culinary Department to make her childhood dreams come true. She continued her career at her family business upon serving as an intern at Sheraton Hotels and Ulus Sunset. She created refined and unique recipes by improving traditional meals with new techniques. After working at Do&Co for one and a half year, she started her own healthy food and beverages business. 2 years after that, she began presenting her TV program 5 Chefs on Bein Gurme. Later on, she became the live TV Presenter Chef of Bein Gurme on weekdays. She continues hosting programs on both her Youtube channel and TV. She also serves as a Private Chef and a consultant.
 
She adopts the gastronomical principle “From Field to Fork.”  Her unique recipes involve including what’s natural while it is in season and becoming one with nature. The greatest inspiration for her is the soil and nature.
 

Time and date Venue Topic Speakers

Saturday 01/02/2020

From 12:45 To 13:45

02/01/2020 12:45 02/01/2020 13:45 Catalysts in the Industry Seeking New Flavors Gastronomy is one of the most effective tools in the prominence of a destination and the branding of a country. And even though our national cuisine provides an unlimited resource, it is yet to utilize its full potential due to the lack of proper moves and strategies. What needs to be done to uncover this potential will be discussed at the chef-writer-entrepreneur intersection.

Let’s talk about TURKISH CUISINE with NEW and OLD presentations:
  • What do you think being the catalyst of the sector means?
  • What roles do you think the chefs, food writers, travelers, and entrepreneurs play in gastronomy tourism?
  • What kind of a potential do you think Gastronomy Tourism offers?
  • What should the chefs-writers-entrepreneurs such as yourself do so that this potential is revealed?
  • How should the policies evolve so we can meet in a common ground and proceed with common strategies? On state level or on local administration level?
 
In collabration with:

Conference Stage, Hall 2

Conference Stage, Hall 2

"Catalysts in the Industry Seeking New Flavors"

Sahrap Soysal Sedat Arslan Sinem Çapraz
Time and date

Saturday 01/02/2020

From 12:45 To 13:45

02/01/2020 12:45 02/01/2020 13:45 Catalysts in the Industry Seeking New Flavors Gastronomy is one of the most effective tools in the prominence of a destination and the branding of a country. And even though our national cuisine provides an unlimited resource, it is yet to utilize its full potential due to the lack of proper moves and strategies. What needs to be done to uncover this potential will be discussed at the chef-writer-entrepreneur intersection.

Let’s talk about TURKISH CUISINE with NEW and OLD presentations:
  • What do you think being the catalyst of the sector means?
  • What roles do you think the chefs, food writers, travelers, and entrepreneurs play in gastronomy tourism?
  • What kind of a potential do you think Gastronomy Tourism offers?
  • What should the chefs-writers-entrepreneurs such as yourself do so that this potential is revealed?
  • How should the policies evolve so we can meet in a common ground and proceed with common strategies? On state level or on local administration level?
 
In collabration with:

Conference Stage, Hall 2
Venue

Conference Stage, Hall 2

Topic
Speakers