After ten years of practising as a dietitian in both Australia and England, she trained as a chef at Leith's School of Food and Wine in London during 2000. Since then she has worked as both a chef and dietitian. In the past five years Sharon has combined both skills to teach cooking, food science, nutrition and dietetics at King's College in London for part of each year while realising the foundations of the workshop in Istanbul.
BScience., Grad. Dip Dietetics., Grad. Cert. Professional Writing., Dip. Food and Wine, Grad. Cert. Academic Practice

After completing her graduate studies in History at Bogazici University in Istanbul, she has continued her PhD studies in Food History at EHESS, a well-known academic institute of France. She is a well-regarded food historian, specializing in Turkish-Ottoman cuisine. Her articles have been published in academic journals and popular magazines. Since 2003 she has been teaching food and culinary history at a private university in Istanbul. Ozge is passionate about creating authentic recipes that respect historical evidence and sharing these through discussions, lectures and demonstrations.
BA (History), MA (History), PhD (Ottoman History)
ozge@istanbulfoodworkshop.com