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.
- 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:
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.
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.