Hande Bozdoğan is the founding director of the Istanbul Culinary Institute (ICI). Born in Ankara, Turkey and holding a BA degree in Economics from Bosporus University in Istanbul and an MS in Travel and Tourism Management from the New School in New York City, she has developed her career in the culinary industry since the early 1990s. She holds certificates in cooking and baking from the Bath School of Cookery in the UK and The Culinary Institute of America in Poughkeepsie, NY, as well as a chef diploma from The French Culinary Institute in New York City where she completed the professional program with distinction in 2001.
Having lived in Istanbul, London and New York City and having traveled extensively across the globe, Hande Bozdoğan has developed a keen interest in the culinary cultures of the world, to complement her formative passion for the familiar tastes, traditional dishes and family recipes of Turkish cooking at home. After running her own café in Istanbul for three years, she embarked on an ambitious project culminating in the opening of The Istanbul Culinary Institute in 2007, now a favorite spot for Istanbul’s food enthusiasts. Committed to the research, promotion and advancement of Turkish and Eastern Mediterranean cuisines, ICI offers a professional certificate program as well as amateur cooking classes and serves the public with its training restaurant, gourmet food store and a rich calendar of culinary events.
In addition to her full-time obligations with the day-to-day operations of the ICI, Hande Bozdoğan is the author of an award-winning book on the street foods of Turkey, Flavors of the Street: Turkey (Singapore: Marshall Cavendish, 2004) and appears frequently on various culinary programs in both the domestic and international media.
Along with her co-author Lâle Apa, Hande Bozdoğan’s cookbook Istanbul Contemporary Cuisine – Istanbul Cuisine Contemporaine was awarded the “Special Award of the Jury” at the 2010 Gourmand World Cookbook Awards on February 11, 2010 held in Paris, France.
She lives and works in Istanbul and during the summer months, divides her time between Istanbul and her farm in Saros in the Northern Aegean where most of the ICI’s fresh produce, fruits and herbs are grown naturally and where, by her own account, making jams, sauces or pickles offers her a most pleasurable break from the busy life of the firstname.lastname@example.org
Born in Ankara, Turkey to a family of diplomats, Lâle Apa has over 20 years of experience in publishing and advertising – from corporate identity, design, application and layout to editing, production and printing solutions.
In 1991, she started publishing The Guide magazines for Istanbul, Ankara and Bodrum in English. In the course of establishing The Guide as the leading magazine in its sector and the authoritative up-to-date directory for English readers in Turkey, she has had the opportunity to get acquainted with some of the chefs of the most prominent restaurants in these cities along with notable food critics and writers.
This eventually led her to taking her passion for cooking to a more professional level: she is the co-editor and publisher of two bestselling cookbooks – Remix I (English and Turkish) and Remix II (Turkish), released in 2003 and 2006, which include healthy and easy to make, contemporary recipes.
Along with her co-author Hande Bozdoğan, Lâle Apa’s ccokbook Istanbul Contemporary Cuisine – Istanbul Cuisine Contemporaine was awarded the “Special Award of the Jury” at the 2010 Gourmand World Cookbook Awards on February 11, 2010 held in Paris, France.
Besides continuing to publish The Guide, now nearing its 20th year, Lâle Apa also publishes a wide variety of coffee table books, calendars and agendas. She is married with two children, both of whom are in the publishing and printing email@example.com