ABOUT US

Sibel C. Pinto is a cook, instructor, researcher, author, lecturer, and food ambassador. She has more than 20-years’ experience in food industry and specializes in Turkish, Sephardi and Mediterranean cuisines. She is a ‘Sustainability Education to Culinary Professionals’ Trainer, World Chefs 2020 and Food Waste Prevention Trainer Agro Tech Paris 2020
Pinto studied at Le Cordon Bleu Culinary Arts and Hospitality Institute and holds a post graduate diploma HEG ( Hautes Etudes du Gout, de la Gastronomie et des Arts de la Table) in Taste, Gastronomy, and the Arts of the Table (DUGGAT) from the Reims Champagne-Ardenne University, France. She is a anti-food waste coach and consultant. She is the author of 2010 Gourmand Best Culinary History Cookbook Award winning book 'The Evolution of the Sephardic Cuisine in Turkey: Five Centuries of Survival' She also holds a Bachelor’s Degree in Business Administration, majoring in Marketing and Finance from Bosphorus University, Istanbul, Turkey.  

Sibel Pinto Catering organised many receptions in France and Turkey. The flavor researcher Pinto organizes cooking ateliers, workshops, tastings, and attends conferences, panels and symposiums in universities, cooking schools and associations. Since 1999, she has been a researcher on Mediterranean Cuisines in Europe's gastronomic centers like Spain, Italy, Israel, France and Turkey, and contributes to the promotion of Turkish and Sephardi cuisine to gourmet communities.

Thanks to the International Wasteless Cuisine Mission Action Kashkarikas, launched in 2016, Sibel Pinto is specialized on raising awareness against food waste in our kitchens. As a food waste activist, coach and consultant she teaches how to give a ‘second life’ to ingredients, using the root-to-leaf approach. The funds collected through the workshops and gala dinners are donated to the children of the world who fight against hunger and malnutrition.

Member of HEG, Les Amis de Cordon Bleu, Slowfood, AGAFED Euro-Asia Gastronomy and Chefs Association, and honorary member of TAFED Turkish Cooks Association, Sibel Pinto contributed her  column ‘Journey of Flavor’ in Shalom newspaper, the unique Jewish newspaper in Turkey. She co-authors several cookbooks, and she contributes to various magazines and newspapers with her articles on travel, lifestyle, food and drink culture. She lives between Istanbul and Paris.
*
"Passionate about authentic home cooking, I am interested in the stories behind food, as I believe that the best food is rooted in tradition. I love slow cooking like our grandmothers used to, taking the time and effort in preparing. I have a creative and inspirational approach to food. I use peels, scraps and low-cost ingredients to cook delicious, healthy comfort food. I am committed to better health for human kind, to create educational opportunities and to support rural development. Our battle is against poverty and hunger. Particular attention is turned to help women and children in need."