I entered the professional kitchen very late in life after my 30’s. It is very difficult to build a career in a professional kitchen after that age. But in Paris, my education at Le Cordon Bleu helped me a lot in this regard. Le Cordon Bleu does not even have to talk about the quality of education. I have been trained by some of the world’s most respected chefs. After the training, Le Cordon Bleu’s name helped me a lot, to build my career from scratch at a top level, from a difficult field like the professional kitchen. After my training, I had the opportunity to work with many Michelin star chefs. I enter with this experience when I enter the kitchen today. Le Cordon Bleu’s opening in Istanbul undoubtedly brought a fresh breath to the industry. I congratulate you on your approach and seriousness to the profession.