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WELCOME TO PAGE
BİOGRAPHY
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I,
Vildan Genç, opened my eyes to the world in 1994 in a house in Samsun, where the smell of food was not missing. In my childhood, I loved to go to my mother's village and cook with my aunts using the fresh products that we collected by hand. The thing is not only cooking or eating food. Every time I went to my aunt's, I couldnot help but pick up the books on her shelves and examine them along with their paintings. I would give different answers to the question of what you want to be when you are little like many others. However, I did not think cooking could be any way near to a profession. Then, I realized how much I love the smell of food and how I adore cooking something for people I love most. So I got my answer out of the uncertainty and down to one conclusion: I want to cook.
To follow my dreams and wishes, I took my first step by going to Anatolian Vocational High School and finished it. I could tell from the lessons I took during my education that the best thing for me was always culinary lessons. Especially when I wore my apron for cooking. I completed my high school internships in Movempick (Bodrum) and Majesty (Antalya), which are well-known and prestigious hotels in Turkey. After my high school education, I continued my career at the Sheraton Hotel, which is also one of the most famous and prestigious hotels in Turkey, and here I got different and rich experiences about tourism and hospitality for 3 years. After gaining experience in various positions at Nuh’un Gemisi Hotel, Kaya Artemis Hotel and Cratos Hotel which were very respected hotels in Cyprus, I left my position because I could no longer suppress my longing for the kitchen.
After all this time I gave a break to the kitchen, I dedicated myself to be more qualified and to become more confident with my culinary skills. Therefore, I received professional cooking training at the Istanbul Culinary Arts Academy (MSA), which has one of the world’s most leading culinary art programs in Turkey. During this process, I had the opportunity to participate in various certificate programs and learn from very respectful instructors. After successfully graduating from the academy, I went to Hatay, a city rich in gastronomy in Turkey, and took a position as a demi-chef in one of the most popular places in Iskenderun.
After my first experience as a trained chef, my desire for culinary art and passion for learning led me towards my dreams of studying abroad, and I couldn't stop thinking about what I would do if I were there. As a result of my research and interviews, I received and accepted a job offer from W Doha Hotel, Dubai. I accepted the offer that came as commi with great sincerity, as I had not yet prioritized my position as a young chef, but my education. At the moment, I am on my way to become a talented chef with careful and firm steps alongside with my knowledge andexperiences. I believe that these steady steps will give me the necessary qualifications and skills to become a professional chef so I am going after my dreams…
Vildan Genç..