Cook the Farm: Turkey, 17-26 April, 2020

This program will be a 10-day educational workshop hosted locally by Chef Semsa Denizsel and Gamze Ineceli.

As the first certified branch of “Cook the Farm International”, our program was inspired by Fabrizia Lanza and the Anna Tasca Lanza Cooking School in Sicily. The Cook the Farm: Turkey program will provide an overview of Turkish food systems by celebrating the diversity of flavors that come from this land by connecting seed, soil, agriculture and anthropology with modern professional kitchens.

The itinerary is filled with daily excursions to markets and restaurants, guest lecturers and on-site visits to food producers, as well as hands-on cooking lessons and lavish meals in the teaching kitchen of Chef Semsa Denizsel. Topics include a focus on the regional cuisine of Turkey’s Northern Aegean, local olives and olive oil, fermentation techniques, foraging for edible greens, Turkish wine, nomadic cheeses, and traditional sweets.

Cook the Farm: Turkey will be a collaborative program sharing ideas and learning together in the heart of the Aegean coast of western Turkey.

Scheduled Dates: 17-26 April, 2020
Duration: 10-day program
Maximum
: 10 participants  

All of our participants will be hosted in local hotels in the nearby town of Ayvalik. The program costs include daily meals, all activities listed in the itinerary, guest accommodations, and local transportation for daily excursions. Airfare is not included, however, all guests should plan their round-trip flights through the Balikesir Koca Seyit Airport (EDO) in Edremit, arriving by mid-day on April 17th and departing after our brunch on April 26th, 2020.

This program will be taught in English.

Fill out the following request for additional information about this course including the current pricing in Euros or Turkish Lira and our Teaching Kitchen program availability.

Sample Topics:

  • Regional cooking lessons with Chef Semsa Denizsel
  • Meals at Cooks Grove
  • Nomadic cheese lesson with Gamze Ineceli
  • Ingredient sourcing at the town bazaar
  • Anatolian fermentation + foraging with Umit Hamlacibasi
  • Local cheesemaker visit to Idamera farm
  • Turkish wine lesson with Sabiha Apaydin
  • Uncovering the marketplace with Tangör + Güher Tan
  • Tahini + helva workshop 
  • Pickling with Begüm Yaramancı
  • Extra virgin olive oil workshop
  • Restaurant dinners + time to explore

MEET YOUR HOSTS:

Chef Şemsa Denizsel
Nationally-known for her long-time career as the Chef/Restaurateur of Kantin, a highly celebrated restaurant in Istanbul, Chef Semsa Denizsel opens up her new teaching kitchen at Cooks Grove. She has created a place for food lovers to learn with all of their senses while enjoying the surroundings of her peaceful olive grove oasis overlooking the Aegean Sea.
Throughout the Cook the Farm: Turkey program, she will share her own culinary approach to fresh and seasonal ingredients while leading us through lessons around the traditions of local Turkish cuisine.
Gamze İneceli
Gamze Ineceli is a food culture researcher, veteran restaurateur, and brand consultant based in Istanbul. She is often found curating culinary and cultural programs at international food focused events such as Stadt Land Fest, Markthalle Neun in Berlin, and YEDI in Istanbul. She is a trustee of the Oxford Symposium on Food and Cookery, while also organizing all of the meals throughout the symposium. Gamze worked closely in developing the original Cook the Farm program in Sicily which highlighted Turkey as the program’s Mediterranean comparative study. Her background in Performing Arts is often carried into her food related projects as she brings an electric enthusiasm that thrives on sharing ideas and collaboration.

BOOKING CONFIRMATION:

A non-refundable 50% deposit is required to confirm your booking. The remaining balance is due 30 days before your scheduled arrival date.

All of our Teaching Kitchen programs will be taught in English, unless of course, we have a private group of Turkish-speaking guests. 

Airfare is not included in any of our programs, however, guests should plan their flights to/from the Balikesir Koca Seyit Airport (EDO) in Edremit, Turkey. 

CANCELLATION POLICY:

We will offer a 50% refund on the full payment, only if a written cancellation notice is received at least 30 days before your scheduled arrival date. If a request to cancel is received less than 30 days before your scheduled arrival date, no refund will be issued. 

Cooks Grove reserves the right to cancel any booking for any reason. If a booking needs to be cancelled on our end, we will notify you as soon as possible and a 100% refund will be issued.