With over two decades of professional experience in the gastronomy industry beginning in 2002, Executive Chef Şükran Çiftçi is an accomplished culinary master, educator, and industry leader. She serves as the Board President of the Eskişehir World Gastronomy Chefs and Pastry Chefs Association (ESDAP) and the President of the İçel World Chefs and Pastry Chefs Association. Additionally, she is the co-owner and Master Instructor at Best Chef Kitchen Academy, where she leads professional pastry and culinary training programs.
Philosophy & Culinary Vision
Chef Çiftçi’s approach to gastronomy is grounded in sustainability, scientific rigor, and ethical kitchen management. Her core professional pillars include:
- Zero-Waste Kitchen Management: Implementing sustainable practices to minimize food waste and optimize resource utilization.
- Positive Culinary Culture: Fostering positive energy, teamwork, and professionalism within kitchen environments.
- Cost Control & Safety: Ensuring meticulous financial control, operational efficiency, and comprehensive kitchen safety standards.
She shares her extensive knowledge and industry insights through weekly columns in Yeni Söz Gazetesi, writing on regional food traditions, culinary mentorship, and festival organization. Furthermore, she is currently authoring a comprehensive book titled “Gastronomi Külliyatı: Şefin Bilimsel ve Vicdani Rehberi” (Gastronomy Corpus: The Chef’s Scientific and Ethical Guide), which bridges food science, kitchen ethics, and culinary heritage.
Regional Heritage & Community Projects
Deeply committed to preserving, documenting, and standardizing traditional Anatolian and Eskişehir cuisine, Chef Çiftçi plays a vital role in safeguarding iconic regional heritage items, including:
- Balaban Köfte
- Çiğ Börek
- Leblebi Kurabiyesi
- Haşhaşlı Ekmek
Across Turkey, she frequently organizes educational workshops, social solidarity programs, and international gastronomy projects to mentor the next generation of chefs and elevate regional culinary standards.
