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About UsOUR TEAM Selin Rozanes , FOUNDER
Founder of Turkish Flavours, a Culinary Experiences and Travel Specialist, a native of Istanbul. After Robert College High School she studied Tourism and Hotel Management at the Bosphorus University.
Her love of food and travel has developed into the “Turkish Flavours” project in 2006. After a long career in the travel industry, she began designing and leading culinary itineraries around Istanbul and Turkey including cooking programs on Turkish Cuisine, local food market ,street food tours and culinary vacations. At her hands-on Turkish cooking classes in her authentic 1930's Turkish home , participants experience Turkish culture and hospitality while learning and understanding Turkish culinary traditions. Cooking classes with Turkish - Sephardic menus from Selin's family recipes are also experienced at Selin’s kitchen.
A self-taught home chef and gastronomically inquisitive person, Selin has organized many hands on Turkish Cooking classes for visitors from 30 different countries. She is a member of Slow Food, the International Culinary Tourism Association and Mutfak Dostlari Dernegi (Turkish Kitchen Friends Ass). She speaks English, Turkish, French and some Spanish,Greek and German.
Her vast knowledge about Istanbul and Turkey and what it offers to travelers is always an asset to Turkish Flavours guests. She can help designing the perfect cultural sightseeing and the best culinary experiences for travelers and corporate and incentive groups touring in Turkey.
Selin has lots of experience as Travel Consultant and has organized many luxurious, individualized holidays to fit specific needs . She has coordinated many tours and events for Abercrombie and Kent ,API, Virtuoso,YPO,CEO and WPO travellers in Turkey. She still acts as an Individual Travel Consultant and can give advice, help custom design itineraries, pick best guides, coordinate reservations at luxurious accommodations,book Goulet vacations in the Aegeans helping to choose best available boat and enhance your travel to Turkey.
Annie Gelmuyden Pertan Annie is born and raised in Istanbul, hails from a multi-cutural heritage and is fluent in English, French, Turkish and Greek.
She has done the production design for a cookbook, RECIPIES FROM PRINKIPO ISLAND . The book won the Gourmand Best First Cookbook 2005 Award in local competition in Turkey, and later the Best Local Cookbook in the World Award. She's working on a guidebook about the Greek Orthodox churches in Istanbul. Annie leads our Street Food Tours, Food Market visits and organizes home hosted dinners at her typical Turkish - Rum house next to the Pera Market behind Istiklal avenue in Istanbul.
Taciser Ayvaz Taciser ( Taci) is our wonderful native who leads our market tours and street food tours since 2 years as well as accompanying guests of our cooking classes to the Spice Market and other culinary experiences. She speaks English and Swedish and is always on the hunt for new and interesting places to explore and savour in Istanbul. We all love her friendly personality and charming manner.
Aylin Öney Tan
Aylin has studied architecture and conservation of historic structures in Turkey, Italy and the UK. She practiced her profession for 15 years but her passion for food and travel eventually led her to write on food. Since 2003 she holds a weekly food column at Cumhuriyet, a prestigious national daily. She contributes to various food magazines. She has been a Jury member of the Slow Food Award 2000-2003, her nominees receiving awards. She contributes to Terra Madre and Presidia projects as the leader of the Ankara Convivium. She gave consultancy to Channel 4 documentary enacting the funeral dinner of King Midas and appeared in the Turkey episode of the ‘Diaries of a Foodie’ of National Geographic. She won the Sophie Coe award on food history in 2008 by her article "Poppy: Potent yet Frail" presented previously at the Oxford Symposium on Food and Cookery. She has worked as curator for the Antalya City Museum, Culinary Culture Section and currently working for another City Museum in Istanbul, again for the culinary exhibition. She recently contributed to ‘The Encyclopedia of Food Cultures of the World’, by writing the entry for Turkey, due to appear from Greenwood Publications.
--- Our TURKISH FLAVOURS tours are operated with the collaboration of Basarantur, Argeus Tourism and Argenttour Travel companies. |
