sibel cuniman pinto

Sibel Cuniman Pinto was born in Istanbul. She holds a Bachelor’s Degree in Business Administration, majoring in Marketing and Finance from Boğaziçi University, Istanbul, Turkey. Pinto studied at Le Cordon Bleu Culinary Arts and Hospitality Institute, and held her post-graduate diploma in Advanced Studies on Taste, Gastronomy and Table Arts at the University of Reims Champagne-Ardenne, France. Since 1999, she has been a researcher on Mediterranean Cuisines in Europe's gastronomic centres contributing to the promotion of Turkish and Sephardic cuisine to gourmet communities. Since 2016, she has been specialised on raising awareness against food waste & loss at our kitchens as a sustainability education trainer, food waste activist and consultant. Throughout her career, she organised many receptions, cooking ateliers, workshops, and tastings in France and Turkey; attended numerous conferences, panels and symposiums at universities, cooking schools and associations; and took part in various United Nations and Slow Food projects. Pinto is a member of Hautes Études du Goût (HEG), Les Amis de Cordon Bleu, Slow Food, AGAFED Euro-Asia Gastronomy and Chefs Association, and the honorary member of Turkish Chefs Association (TAFED). She is the author of The Evolution of the Sephardic Cuisine in Turkey: Five Centuries of Survival (Lambert Academic Publishing, 2010), which was granted the 2010 Gourmand World Cookbooks Award in the category of the Best Culinary History Cookbook. Her second book Kashkarikas: Wasteless Kitchen: A Turkish-Sephardi Chef's Recipes and Stories was published in 2021. She lives in between Istanbul and Paris.