The Istanbul-born sous chef at Baba’s Place in Sydney shares her simple breakfast recipe for Turkish eggs, scrambled through with tomatoes, feta and pastirma
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Cooking was not Özge Kalvo’s first career choice: “My original plan was to be a doctor or a dentist.”
But a chance encounter with the head of the gastronomy program at Yeditepe University was enough to convince Kalvo to pursue her culinary passion and enrol in the undergraduate gastronomy course instead.
Continue reading… The Istanbul-born sous chef at Baba’s Place in Sydney shares her simple breakfast recipe for Turkish eggs, scrambled through with tomatoes, feta and pastirmaGet our weekend culture and lifestyle emailCooking was not Özge Kalvo’s first career choice: “My original plan was to be a doctor or a dentist.”But a chance encounter with the head of the gastronomy program at Yeditepe University was enough to convince Kalvo to pursue her culinary passion and enrol in the undergraduate gastronomy course instead. Continue reading… Australian food and drink, Turkish food and drink, Australian lifestyle, Chefs, Food, Eggs, Breakfast, Brunch, Tomatoes
