Cemre Narin

Hosted at ATÖLYE

part of a series on Tradition

About the speaker

Cemre Narin graduated from Georgetown University in Washington D.C department of management and she worked in the marketing field in New York and Istanbul. After that, she continued to Clinical Psychology master program at Boğaziçi University. She worked in many psychology clinics and finally opened her own. She has been interested in food since childhood and started to write about it. She has been researching and writing about food for ten years. She is the food editor in Vogue Turkey, Condé Nast Traveller and GQ Turkey and contributes to local and international publications. At the same time, she is working as a Turkey, Greece, Israel and Balkan States area lead in The World’s 50 Best Restaurants. She is the co-founder of “YEDI” International Gastronomy Conference. She is a menu and concept consultant at Kilimanjaro in Bomontiada. She is still doing content consulting of Gurindig Turkey’s Project “Ruhun Doysun” and the editor of the website. She published her ingredients oriented book “İçindekiler”. These days she in on the road or in the kitchen for her new cookbook and her new articles.

Additional details

Traditions are made by us, for us, so therefore they can be reinvented with intention and imagination. You may not start the next national holiday, but you can bring to the table your generosity, your kindness, your vision and heart to create a more welcoming future. In this December in CreativeMornings we will talk about foods and tradition with Cemre Narin. We are waiting for all of you on an inspiring morning.