My name is Fehmi Samanci , chef instructor and welcome to my official website...

I can't believe it has been 15 years in culinary field both as a professional chef and chef instructor. It is just like yesterday, graduating with a bachelors degree in Economics from the Marmara University in Istanbul; a four year program which took my 7 years! After graduating, I knew I had to follow my passion and I did. I went to the US and studied culinary arts. I think when you love what you do, time loses its meaning and you enjoy every minute of it no matter how hard it is. I love cooking and training aspiring chefs.

I don't know exactly what prompted me to become a chef but being part of a family from Konya, a city famous for its cooking, and with a mother who cooked extremely well(you can watch her cooking a traditional katmer recipe for the EU project, Grandma's Design), I was always intrigued with cooking. The first time I decided to try to cook something was when I was 10 years old. An old lady used to cook and sell Turkish meatballs outside of our school. We were only allowed to eat these meatballs once a week. Frustrated with this restriction and prompted by my craving, one day, I came home and tried making my own meatballs. I am glad to say, I have improved my cooking since.

After completing my culinary education in the US, I worked at restaurants in DC area. After 9/11, I decided to move back to Istanbul, Turkey and build on my experience with Turkish cuisine. In Turkey, I worked at Konyali restaurant, a 100 year old culinary institution that specializes in traditional Ottoman cuisine. Then, I joined the kitchen staff of Marriott Istanbul, the first five star hotel to open on the Asian side in Istanbul. From 2008 to 2011, I had worked in the Istanbul Culinary Institute as a chef instructor and executive chef. With these fruitful years of experience, I trained aspiring chefs in Yeditepe University to understand the importance of fundamentals in cooking and also being creative to contribute in Turkish cuisine.

Currently, I am working as an executive chef instructor in d.ream Academy (Dogus Restaurant Entertainment and Management) where I find a unique chance to work with more than 140 restaurants in Istanbul, to achieve their high culinary expectations and sales goals.

I feel grateful that through my career, I have had opportunities to travel abroad, expand my knowledge in different cuisines and more importantly being a part of global family who share the same passion. Being a chef has given me a chance to help aspiring chefs and restaurateurs to achieve their own dreams. It is not an easy road but it is really worth it and I continue to enjoy every minute of it.

Here is my resume in pdf format...

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
MEDIA / CHEF ABROAD
 
Salmon kokorec in the Salmon festival
SALMON KOKOREC IN THE ISLAND OF LOVUND, NORWAY
The annual Salmon Festival was held in the Lovund island, world famous with salmon production in Norway. During the two-day festival on the island, Chef Fehmi Samanci with his help Ceyda Baza prepared a special menu, which includes adaptations of kokorec, skewers, and pilaki with salmon. The result?
 
The Institute of Culinary Education in New York City

TRADITIONAL TURKISH FOOD WORKSHOP AT THE INSTITUTE OF CULINARY EDUCATION IN NY, USA

The class highlighted flavors and tastes from traditional Turkish food and included such dishes as Fried Eggplant and Peppers, Octopus and Shrimp Salad, Lamb Stew with Prunes and Cucumbers with Tarator Sauce.
 
Belgium Food Festival
TURKISH FLAVORS IN BELGIUM
The Annual "Taste week" took place in Antwerp, Belgium. Traditional Turkish foods were prepared with aspiring Belgium chefs in culinary schools…

 
Scenic Norway

 

A TASTEFUL NORVEGIAN EXPERIENCE
Visiting modern fish farms, cooking tasteful sea food with Chef Roy and meeting with wonderful people of Norway…

 
Culinary experience in Paris

CULINARY EXPERIENCE IN PARIS

Visiting Paris with my couisin and food historian Asst. Prof. Özge Samanci who receieved her PhD from EHESS in Paris, was a great experience!

 

 
Lesvos, Lesbos or Mytilene island

LESVOS, LESBOS OR MYTILENE ISLAND

The octopus drying out in the sun... I like them in any form but especially tender grilled with garlic, red wine vinegar and olive oil.
MEDIA / EVENTS  
   
Beef & Fish Magazine
BEEF & FISH MAGAZINE

Chef Fehmi Samanci prepared his favorite poultry dish - Pheasant with cranberry sauce - for the BEEF & FISH magazine, December-January 2014 issue. If you want to learn the pheasant recipe and the other chefs' favorite poultry dishes, don't forget to buy this issue.
   
YEMEK.COM IS VISITING DOORS ACADEMY
YEMEK.COM IS VISITING DOORS ACADEMY

Doors Academy offers an exceptional value in food industry and in this article you can learn all the details from Chef Fehmi Samanci who is also the instructor of professional food & drink industry management program. You can also find the New Year recipes prepared by Chef Fehmi Samanci for yemek.com followers.
   
Melek's TV Show CHEF FEHMI SAMANCI IS ON MELEK'S TV SHOW
Chef Fehmi Samanci joins to Melek Baykal & Sahrap Soysal in their 576th episode to show the details of preparing pasta from scratch.


   
Aydan Ustkanat
I ATTENDED TO THE CLASS

"Chef Instructor Fehmi Samanci has a successful career in culinary. I was just
going to stay for an hour but one become three…"
 
Kibris - Restaurant "Villagio Templos"
A NEW RESTAURANT IS IN THE TOWN!

A second restaurant from Girne's one of the well-established Café Dukkan owners; Villagio Templos has opened its doors. The concept of the restaurant has been designed by Chef Fehmi Samanci including a special menu with Spanish, French, and Greek cuisines.

   
Haberturk_how to choose fish?
HOW TO TELL IF A FISH IS FRESH?

Fishing season has started and it is time to eat delightful treats from the sea. But, first we have to make sure that the fish is fresh. Please, click here to learn all the tips on choosing fresh fish and more about cleaning and cooking delicious fish recipes. (The link is in Turkish)
 
Emilie C. Harting with Chef Fehmi Samanci EMILIE C. HARTING COOKS WITH
CHEF FEHMI SAMANCI

"I came away from the lesson with a better appreciation of the food I'd been loving in Western Turkey. I'd also picked up tips on how to hold knives, chop, braise, and, above all, to make simple ingredients more tasty." Emilie C. Harting, International Cuisine & Travel writer
 
Special new year menu from Chef Fehmi Samanci

 

A SPECIAL NEW YEAR MENU
Christmas is a special time of year which deserves to have a wonderful, delicious menu.

 
Interview with Chef Fehmi Samanci for MNG Box

 

A SPECIAL INTERVIEW WITH CHEF FEHMI SAMANCI
From his hobbies to his culinary experience and information about educational requirements for becoming a professional chef
.

 
Aspiring Chefs from Yeditepe University
A WONDERFUL ITALIAN NIGHT FROM YEDITEPE UNIVERSITY GASTRONOMY AND CULINARY ARTS STUDENTS

The third year students hosted an Italian night event for 140 guests with a great success. The Gastronomy department is the first and the only four year culinary arts program established in a Fine Arts Faculty in Turkey.
 
A special interview for Foods of Turkey

 

FOODS OF TURKEY
A special interview with Chef Fehmi Samanci in New York City for Foods of Turkey.

 
Blogger Billur Saatci with Chef Fehmi Samanci

 

PARTY SNACKS WORKSHOP
Off Ne Giysem blog fans had a great day learning how to prepare party snacks.

 
Kitchen Guerilla is in Istanbul

 

KITCHEN GUERILLA IS IN ISTANBUL
After Germany, Switzerland, Syria, and Lebanon, the Kitchen Guerilla, a mobile kitchen unit is in Istanbul…

 
Mutfak Sirlari Blog

 

PEAR DESSERT WITH HARD CANDY AND CULINARY EDUCATION
The recipe of pear dessert with hard candy and culinary education from the blog of secrets of kitchen
.

 
How to prepare roasted chicken with gravy sauce

 

HOW TO PREPARE ROASTED CHICKEN WITH GRAVY SAUCE
For step-by-step instructions, please watch the video and you will like the result.

 

 
How to cook cauliflower soup on lezzet tv HOW TO COOK CAULIFLOWER SOUP?
You have never tasted cauliflower this delicious. Your heart will rejoice!
   
Running a restaurant can be  rewarding!
TRAINING AND CONSULTING
Services
 
Running a restaurant is a tough business! According to "Small Business Startups" 87 out of every 100 new small businesses fail within the 1st year, while another 8% fails after its 5th year. However, it can also be quite lucrative and rewarding!

As a consulting chef with an experience and knowledge in business life for 15 years, I understand that every restaurant project has its own distinct set of challenges. That's why I provide a targeted approach, which is customized specifically to your needs and work closely with you to ensure the success of your business.
I know very well how to turn possible challenges into rewards and profit. I am confident that my services will enable your restaurant in achieving the results intended.

Please, contact me soon to discuss your business needs for running a successful restaurant.

 

SERVICES

Full menu development
:: The recipes with ingredient specification all written in a manual form
:: Menu costing and recommended prices
:: In house menu enhancing and taste adjustment based on client preferences using local ingredients

Kitchen layout
:: Creating kitchen layout
:: Listing minimum facilities' requirements outlined
:: Working and designing best flow pattern for food preparation and execution area

The operation development
:: Food preservation standard and operation procedures
:: Content for management manuals for kitchen area

In-house comprehensive training
:: The training of kitchen staff for the preparation of the menu items

Creating a winning restaurant business plan
A business plan is your roadmap for the future of the business. Not only does it provide direction, it requires you to consider all the pitfalls and opportunities of your prospective enterprise, well before you open its doors. With an experienced professional, your business plan will take less time, effort, and it will make sure your restaurant will be a winner!

Restaurant Concept and Operations Assessments
The assessments include anonymous visits to establishments and confidential critiques of staff performance, the menu, ambiance and how well they represent the restaurant, and quality of food and its presentation. I also provide advice on how to enhance restaurant operations to improve efficiencies, customer appreciation, perception and enjoyment. If you are planning to open a restaurant, the confidential assessment would highlight potential successes and missteps before major investments of time, energy and money are made.

 

Culinary Tips
If you want to achieve the best results in your craft, you have to pay attention to the details and those details will bring you the success!


 

 
COOKING TIPS AND KITCHEN TRICKS


Secret of artichoke or celery root with olive oil

Secret of artichoke or celery root
with olive oil


The sauce! In order to cook the tastiest Turkish style artichoke, you have to prepare the sauce which vegetables cook in just like a salad dressing. Freshly squeezed lemon juice, orange juice, olive oil, and sugar should be mixed well and the sauce should have a rich thick consistency. You should also use a parchment paper lid for covering the pot. Why? Please read the next tip!
   

Tastier and more efficient cooking with paper lid


Tastier and more efficient cooking
with paper lid


In France, it is referred to as a cartouche. Its purpose is to control the rate of evaporation, which in turn slows the reduction of moisture and concentrates a sauce or stew in a much more efficient way.
It's used in preparations where you are trying to control heat and evaporation, cooking without losing moisture, for instance cooking vegetables, poaching fruits, etc. In these applications, if you simply use a standard pot cover the heat inside the pot will get too high resulting in the food cooking too quickly, turning to mush and not holding as much flavor. A parchment cartouche is the answer.

I especially use for cooking vegetables in olive oil such as green beans, artichoke, celery root for the tastiest results.

Here is the instructions how to make
a parchement paper lid:


1- Start with a square piece of parchment paper larger than the cooking pan.
2- Fold the parchment paper in half, then in half again and then in half one more time.

3- Place the folded paper on the cooking pan with the pointed end dead center and
mark it with your thumb.

4- While the paper is on the item use your scissors to cut the excess length off following the circular edge of the item from where you marked

5- Discard the excess paper, unfold the folded paper and your parchment paper lid is ready to use!

   
Taste your food during cooking

 

Taste your food during cooking

The best tool in your kitchen is your mouth! Taste a dish at least three times during the cooking process, adjusting the seasoning every step of the way.
   
Clean as you go
Clean while you are cooking

This simple tip makes a world of difference. Wipe down your cutting board in between items. Not only is it hard to chop something that is swimming in tomato juices, it's unsafe to chop on a wet surface. If you clean as you go, your finished dish will taste and look great.
   
101 FOR PERFECT PASTA
   
Use a large pot: for perfect past   Use a large pot

Size does matter. The pasta should be swimming in a sea of water because it will expand while cooking. If there is not enough water than the pasta will get mushy and sticky.
   
  Fill the pot with cold water

This goes for cooking anything with water. Starting with cold water helps them cook more evenly.
   
Heavily salt the water for perfect pasta   Heavily salt the water

Adding salt to the water has 2 advantages. The first one is because adding salt to water elevates the boiling point and the second one is for flavor. You should want to salt the water as it is coming to a boil. While the pasta is cooking, it absorbs the salt adding just that extra touch to the overall meal.
   
Please add me to your linkedin network
  I will add new kitchen tricks and tips for you periodically so please connect me through linkedin so I would let you know when the new ones come!

 


 

If you have any questions or

requests, please feel free to

contact me at info@fehmisamanci.com

or you can add me to your linkedin network and send me an email.

I would be happy to answer your

questions and help you with

your requests.