Translate this page to Turkish
At The International Culinary Center, we realize that our international culinary students face unique challenges and often have to work even harder to achieve their goals than other students. Getting used a new place and a new life can be intimidating, but we're here to offer support and help you succeed, in and out of the classroom.
The school's name goes a long way in the culinary and pastry worlds. It's quite common for our faculty to recommend students for positions and to help facilitate introductions. Internships can lead to jobs in the food industry, and top restaurants, catering companies, and hotels will often offer to sponsor students' green cards so they can stay in the country to work. Many of our international students end up returning home, where they open businesses or make significant culinary and pastry arts contributions in their own countries.
The accomplishments of our alumni are a direct reflection of our school. We've seen many successes over the years, and want to continue to help our students excel, no matter what country they end up calling home.
Read on to meet a few of our outstanding Turkish alumni.
Hometown: Tarabya, Turkey
Current city: New York, NY
Course of study: Classic Culinary Arts
Graduation year: 2008
Before coming to The International Culinary Center, I owned my own travel agency. A few years back, due to the poor economy, I first started thinking about switching careers. I was living in New York at the time but decided to go back to Turkey, where I helped my friend Hande Bozdogan start a culinary school in Istanbul. I came back to the United States to care for my mother, and at that point, I wasn’t really sure what do with my career. It was actually a friend who suggested I look into the programs at The International Culinary Center. I met with Christopher Papagni, director of the school, and saw how much passion he has for what he’s doing. I also knew one of the chef-instructors in the bread program, whom I really admired. Plus, my friend Hande graduated from the school. If these people were here, I knew I wanted to be here too. My Level 1 and Level 2 chef-instructors, in particular, energized me and truly inspired me to fall in love with cooking and to pursue the goal of working in a kitchen. I really wish I could stay longer—these have been a very happy six months for me.
Hometown: Ankara, Turkey
Current city: Ankara, Turkey
Course of study: Classic Pastry Arts
Graduation year: 2006
I knew I wanted to study pastry arts. I did my research on the internet and decided The International Culinary Center was the best school out there. At first, the program was challenging for me, but by the end, I gained confidence in my abilities and was able to put the skills I learned to use. I think it’s a nice, welcoming place to learn because everyone at the school is so supportive. The chef-instructors are professional but friendly at the same time, and I really liked my classmates, too. The administration looks after you, so you can focus on having the best possible experience. I came out of the program ready to start a new career. I now own a pastry shop in the heart of Ankara named Coccinella, where I make a variety of European-style cakes, pastries, croissants, quiches, as well as boreks and other specialty Turkish pastries.
Hometown: Istanbul, Turkey
Current city: London, England
Course of study: Classic Culinary Arts and Restaurant Management
Graduation year: 2004 and 2007
My story about how I got into cooking is not at all romantic! One day my husband, who was then my boyfriend, complained that all we ate was pasta and that I didn’t know anything about food. It really made me mad, so I made my mother teach me how to cook. I soon discovered that I had a real knack for it. I first came to New York City to study political science and Middle Eastern Studies at New York University. After graduation, I took off a year to study for the LSAT exam, with the aim of applying to law school. But during that time, I started to reconsider. I didn’t want to follow a corporate career path, so I decided to go to culinary school instead. I loved The International Culinary Center because it was hands-on from the first day. It’s definitely intense, but you receive a lot of personal attention from the chef-instructors. You have to be open minded, committed and willing to work hard to come here. But that’s what makes it worth it. Being in restaurants in New York City—as a woman and a chef—made me think: if I can make it here, I can make it anywhere. I'm studying winemaking now; my family owns a vineyard. But I plan to get back in the kitchen when I’m done so I can apply everything I’ve learned to opening my own restaurant.
Hometown: Istanbul, Turkey
Current city: New York, NY
Course of study: Classic Pastry Arts
Graduation year: 2008
Somehow I always knew I would end up doing something with food, even though I first came to the United States to study Economics at Boston University. I worked for two years before enrolling at The International Culinary Center. I started in Classic Culinary Arts, but after a month, I realized my true love was pastry, so I made the switch. What I love most is the artistic aspect of baking. I challenge myself by continually seeking new ways to present my desserts. Right now I’m working in Turkey to gain experience—Ottoman desserts are my favorite—but I intend to come back to the United States. My dream is to one day open my own bakery. My original goal was to go through the program to get the knowledge I’d need to hire the right chef for my future business, but I ended up learning so much and really taking pleasure in being a pastry chef. Now, I plan to be in charge of my own production.
Hometown: Istanbul, Turkey
Current city: New York, NY
Course of study: Classic Culinary Arts and Fundamentals of Wine
Graduation year: 2009
I always dreamed of coming to New York City. It’s very similar to Istanbul but it has so much energy and passion. It also has everything in one place—all the cuisines of the world are here. After I finished my degree in business administration back at home, I worked in marketing for a global company. Three years later, I decided I had the time and money to follow my passion for food. I researched various culinary schools in New York and came out for a visit. First off, I liked the length of The International Culinary Center’s program. You learn so much in such a short time, plus you get a lot of support from your chef-instructors. Also, the curriculum is modern but based in French cooking methods—which, to me, have more technique and depth and complexity than any other. I knew I’d learn more here than anywhere else, and I’d be able to apply my knowledge to whatever type of cuisine I focus on after I graduate. Since coming to The International Culinary Center, I’ve been inspired by the student activities and chef demonstrations going on in and around the school. I got to meet some famous chefs, as well as alumni who are running very successful businesses and doing creative things with food. My eventual goal is to start my own catering business in Istanbul. For now, I’m building up my confidence in the kitchen and practicing a lot at home.
At The International Culinary Center, we realize that our international culinary students face unique challenges and often have to work even harder to achieve their goals than other students. Getting used a new place and a new life can be intimidating, but we're here to offer support and help you succeed, in and out of the classroom.
The school's name goes a long way in the culinary and pastry worlds. It's quite common for our faculty to recommend students for positions and to help facilitate introductions. Internships can lead to jobs in the food industry, and top restaurants, catering companies, and hotels will often offer to sponsor students' green cards so they can stay in the country to work. Many of our international students end up returning home, where they open businesses or make significant culinary and pastry arts contributions in their own countries.
The accomplishments of our alumni are a direct reflection of our school. We've seen many successes over the years, and want to continue to help our students excel, no matter what country they end up calling home.
Read on to meet a few of our outstanding Turkish alumni.
Lizet Gediciyan
Hometown: Tarabya, Turkey
Current city: New York, NY
Course of study: Classic Culinary Arts
Graduation year: 2008
Before coming to The International Culinary Center, I owned my own travel agency. A few years back, due to the poor economy, I first started thinking about switching careers. I was living in New York at the time but decided to go back to Turkey, where I helped my friend Hande Bozdogan start a culinary school in Istanbul. I came back to the United States to care for my mother, and at that point, I wasn’t really sure what do with my career. It was actually a friend who suggested I look into the programs at The International Culinary Center. I met with Christopher Papagni, director of the school, and saw how much passion he has for what he’s doing. I also knew one of the chef-instructors in the bread program, whom I really admired. Plus, my friend Hande graduated from the school. If these people were here, I knew I wanted to be here too. My Level 1 and Level 2 chef-instructors, in particular, energized me and truly inspired me to fall in love with cooking and to pursue the goal of working in a kitchen. I really wish I could stay longer—these have been a very happy six months for me.
Suna Kavak
Hometown: Ankara, Turkey
Current city: Ankara, Turkey
Course of study: Classic Pastry Arts
Graduation year: 2006
I knew I wanted to study pastry arts. I did my research on the internet and decided The International Culinary Center was the best school out there. At first, the program was challenging for me, but by the end, I gained confidence in my abilities and was able to put the skills I learned to use. I think it’s a nice, welcoming place to learn because everyone at the school is so supportive. The chef-instructors are professional but friendly at the same time, and I really liked my classmates, too. The administration looks after you, so you can focus on having the best possible experience. I came out of the program ready to start a new career. I now own a pastry shop in the heart of Ankara named Coccinella, where I make a variety of European-style cakes, pastries, croissants, quiches, as well as boreks and other specialty Turkish pastries.
Pelin Ongor Zaimoglu
Hometown: Istanbul, Turkey
Current city: London, England
Course of study: Classic Culinary Arts and Restaurant Management
Graduation year: 2004 and 2007
My story about how I got into cooking is not at all romantic! One day my husband, who was then my boyfriend, complained that all we ate was pasta and that I didn’t know anything about food. It really made me mad, so I made my mother teach me how to cook. I soon discovered that I had a real knack for it. I first came to New York City to study political science and Middle Eastern Studies at New York University. After graduation, I took off a year to study for the LSAT exam, with the aim of applying to law school. But during that time, I started to reconsider. I didn’t want to follow a corporate career path, so I decided to go to culinary school instead. I loved The International Culinary Center because it was hands-on from the first day. It’s definitely intense, but you receive a lot of personal attention from the chef-instructors. You have to be open minded, committed and willing to work hard to come here. But that’s what makes it worth it. Being in restaurants in New York City—as a woman and a chef—made me think: if I can make it here, I can make it anywhere. I'm studying winemaking now; my family owns a vineyard. But I plan to get back in the kitchen when I’m done so I can apply everything I’ve learned to opening my own restaurant.
Safter Burcu Ozdemir
Hometown: Istanbul, Turkey
Current city: New York, NY
Course of study: Classic Pastry Arts
Graduation year: 2008
Somehow I always knew I would end up doing something with food, even though I first came to the United States to study Economics at Boston University. I worked for two years before enrolling at The International Culinary Center. I started in Classic Culinary Arts, but after a month, I realized my true love was pastry, so I made the switch. What I love most is the artistic aspect of baking. I challenge myself by continually seeking new ways to present my desserts. Right now I’m working in Turkey to gain experience—Ottoman desserts are my favorite—but I intend to come back to the United States. My dream is to one day open my own bakery. My original goal was to go through the program to get the knowledge I’d need to hire the right chef for my future business, but I ended up learning so much and really taking pleasure in being a pastry chef. Now, I plan to be in charge of my own production.
Pinar Yigiter
Hometown: Istanbul, Turkey
Current city: New York, NY
Course of study: Classic Culinary Arts and Fundamentals of Wine
Graduation year: 2009
I always dreamed of coming to New York City. It’s very similar to Istanbul but it has so much energy and passion. It also has everything in one place—all the cuisines of the world are here. After I finished my degree in business administration back at home, I worked in marketing for a global company. Three years later, I decided I had the time and money to follow my passion for food. I researched various culinary schools in New York and came out for a visit. First off, I liked the length of The International Culinary Center’s program. You learn so much in such a short time, plus you get a lot of support from your chef-instructors. Also, the curriculum is modern but based in French cooking methods—which, to me, have more technique and depth and complexity than any other. I knew I’d learn more here than anywhere else, and I’d be able to apply my knowledge to whatever type of cuisine I focus on after I graduate. Since coming to The International Culinary Center, I’ve been inspired by the student activities and chef demonstrations going on in and around the school. I got to meet some famous chefs, as well as alumni who are running very successful businesses and doing creative things with food. My eventual goal is to start my own catering business in Istanbul. For now, I’m building up my confidence in the kitchen and practicing a lot at home.