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Sibel Pinto – Chef, Author, Wasteless Kitchen Consultant

Cover for KASHKARIKAS: WASTELESS KITCHEN, A TURKISH-SEPHARDI CHEF'S RECIPES & STORIES, by Sibel Pinto

Details

Date:
February 8, 2022
Time:
3:00 pm - 5:00 pm CET
Event Category:

Venue

Café de la Mairie
51 rue de Bretagne
Paris, 75003 France
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Phone:
+33142772502

Sibel Cuniman Pinto will be talking about her international initiative to raise awareness on food waste and will present her latest book: KASHKARIKAS WASTELESS KITCHEN. The cookbook is packed with 222 colorful, delicious and wasteless recipes inspired from her Sephardic and Turkish roots. She will give easy and practical tips on how to cook tasty, diverse, healthy& creative food and to have a more sustainable kitchen.

Sibel is a chef, culinary instructor, researcher, author, and lecturer specialized in Sephardi, Turkish and Mediterranean cuisines. As a WorldChefs certified ‘Sustainability Education to Culinary Professionals’ and Agro Tech Paris certified Food Waste Prevention trainer, food waste activist, coach and consultant she teaches how to give a ‘second life’ to ingredients, using the root-to-leaf approach. She works to raise awareness in food waste reduction and sustainable and conscious kitchens. She educates and inspires people to eat real food.​

Her international charity mission Action Kashkarikas, launched in 2016, collects funds which are donated to the children of the world who fight against hunger and malnutrition. She has traveled the world running food education workshops, attending conferences, panels and symposiums and lecturing on waste-free kitchens, sustainable food systems, and culinary traditions at workplaces, libraries, community events, festivals, food banks, schools, universities, and associations. She is been interviewed on radio, on TV, for print articles, online sites and videos.

Born in Istanbul, Turkey, Pinto holds a Bachelor’s Degree in Business Administration, majoring in Marketing and Finance from Boğaziçi University, Istanbul. Arriving in Paris, Pinto studied at the world-famous Le Cordon Bleu Culinary Arts and Hospitality Institute and received her post-graduate diploma HEG in Advanced Studies on Taste, Gastronomy, and the Arts of the Table from the University of Reims Champagne-Ardenne in France.

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Organizer

The Adrian Leeds Group

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