Culinary Trainer & Chef | Master Instructor
Professional Profile
Sebahat Çelik is an accomplished culinary trainer, master instructor, and boutique pastry chef with extensive expertise in food and beverage services, regional cuisine, and gastronomy tourism. Serving as the Head of the Women’s Committee for the Adana Chefs and Pastry Chefs Association (ADAPADER), she actively coordinates social responsibility initiatives, professional training programs, and collaborative gastronomy projects with academic institutions and civil society organizations.
Experience & Leadership
- Head of the Women’s Committee, ADAPADER (Present): Directs initiatives supporting women’s professional development, training, and visibility within the culinary and hospitality sectors.
- Master Instructor, Çukurova Şehit Aytekin Kuru Public Education Centre (2021–2026): Delivered comprehensive theoretical and practical training in food and beverage services, pastry production (cakes, desserts), hygiene, sanitation, and occupational health and safety to learners of diverse backgrounds.
- Boutique Pastry Chef & Designer (Approx. 9 Years): Operated a private/freelance practice specializing in bespoke boutique cakes, decorative pastry products, fondant artistry, and advanced chocolate/confectionery work for special events.
- Festival Workshop Instructor & Kitchen Stage Presenter (2023–2026): Performed live culinary workshops and demonstrations celebrating traditional Adana and Turkish cuisine at the Fatma Çıkla Kitchen Stage during the International Adana Taste Festival.
Academic Background & Research
- MA in Tourism Management (Thesis-Based): Adana Alparslan Türkeş Science and Technology University (2024–Present). Her thesis research explores The Effect of Street-Food Consumption Tendency on Memorable Tourism Experience: The Case of Adana.
- Associate Degree in Cookery: Anadolu University (2020).
- Bachelor’s Degree in Business Administration: Erciyes University (2009).
Projects, Publications & Presentations
- Erasmus+ Gastronomy Project (September 2026): Participated in the Taste Without Borders project in Syros, Greece (KA210-YOU-4402DE21), showcasing traditional Mediterranean fusion cuisine and presenting the traditional Turkish dessert Taş Kadayıfı.
- Book Chapter: Co-authored “Culinary Innovations: The Role of AI and Robotics in Modern Gastronomy” in AI and Robotics in Business, Management, and Tourism (Efe Academy Publishing, 2025).
- Conference Presentations: Delivered an oral presentation on Reflections of Turkic World Culinary Culture: Adana Street Foods at the 7th International Turkic World Tourism Congress in Northern Cyprus (May 2025).
- University Collaborations: Frequently partners with Adana Alparslan Türkeş Science and Technology University (ATÜ) to conduct student training sessions, practical workshops (such as traditional Sıkma and pastry sessions), and support for high-profile municipal and press events.
Core Skills & Expertise
- Culinary Arts: Food and beverage services, practical kitchen instruction, boutique pastry design, fondant artistry, traditional Turkish desserts, and Adana regional cuisine.
- Research & Interests: Gastronomy tourism, street food, cultural heritage, memorable tourism experiences, and culinary technology.
- Leadership: NGO management, festival organization, stage presentation, and cross-cultural culinary exchange.
