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STAFF
| Sharon
CROXFORD |
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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 |
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sharon@istanbulfoodworkshop.com |
| Ozge
SAMANCI |
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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), DEA (Ottoman History)
ozge@istanbulfoodworkshop.com
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