Hi! My name is Murat Yılmaz, I am a 37-year-old cook and dessert master. Since I was young, I grew up developing my skills in the kitchen in our family business. In addition to having a wide range of knowledge in cooking and dessert making, I learned many languages through the studies I received abroad.

I am a witty, approachable and sociable person. I see cooking and desserts as an art and cultural expression rather than a profession. I communicate easily with people and adapt to any environment.

My area of expertise is Turkish cuisine, especially Turkish desserts. I like to reinterpret traditional desserts with modern twists. I always have a clean and tidy look with my dark brown hair, brown eyes, and traditional chef’s apron that I wear in my kitchen.

In my social life, exploring different cultures and cuisines, traveling and meeting new people is a great passion for me. I have an interest in music and like to play the guitar in my free time.

In our blog, I provide information on Turkish cuisine and desserts, and give tips on traditional recipes and modern interpretations. While sharing my experiences from my travels and anecdotes about culinary cultures, I add color to your blog with my fun personality.

My motto is Eat Well, Be Happy, Love Food

The topics of my first 10 blog articles that I can write on the food blog are as follows:

1. “The Heart of Turkish Cuisine: Traditional Taste Stops in Istanbul”: Exploring the traditional delicacies and restaurants found in the historical districts of Istanbul.
2. “From Anatolia to Tables: Forgotten Local Turkish Dishes”: To introduce the little-known local dishes and recipes of Anatolia.
3. “Turkish Dessert Art: Baklava and Beyond”: A series on the making and history of various Turkish desserts, especially baklava.
4. “Turkish Coffee Ritual and Culture”: Information about the preparation and presentation of Turkish coffee and the origin of this tradition.
5. “From Ottoman Palace Cuisine to the Present”: recipes from the Ottoman period and interpretations of these dishes in modern cuisines.
6. “Turkey’s Wine Routes: From Vineyards to Table”: Exploring Turkey’s wine-producing regions and famous Turkish wines.
7. “The Pearl of the Aegean and Mediterranean: Olive Oil Dishes and Appetizers”: The rich appetizer culture and olive oil dishes of the Aegean and Mediterranean regions.
8. “Turkish Street Delicacies: From Doner to Simit”: Turkey’s street food culture and the stories of these delicacies.
9. “Turkish Breakfast Culture: A Tableful of Variety”: The elements, diversity and importance of traditional Turkish breakfast.
10. “Indispensables of Ramadan Tables”: Iftar meals, desserts and traditions specific to the month of Ramadan.

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