My Favorite Place is the kitchen, but part of that is finding the right ingredients. I enjoy visiting different supermarkets and I love bringing home specialties from my travels.
Garlic in a green market in Buenos Aires
Taking the gül böregi out of the oven at my private cooking class at Olive Anatolian Restaurant with Chef Hatice and Ozgur. Menu gül böreg (rose pastry) iç pilav (garnished rice) mahmudiye (Ottoman-style chicken) firin sütlaç (rice pudding) 👨🍳 Sacando el gül böregi del horno en mi clase de cocina privada en el restaurante Olive Anatolian con la Chef Hatice y Ozgur. Menu gül böreg (rose pastry) iç pilav (garnished rice) mahmudiye (Ottoman-style chicken) firin sütlaç (rice pudding) #turkishcuisine #cocinaturka #istanbul #turkey #turkia
I took a private two-hour cooking class at Olive Anatolian Restaurant in Istanbul. After, Chef Hatice told me what to buy at the spice market. I brought so much home with me.
I also like growing my own ingredients. I’ve grown chile peppers and basil on my balcony in New York but my dream is to have my own herb garden one day, maybe in Mexico, Guatemala or Costa Rica.