lo ourchefs | Cool Cook




Cool Cook Cooking Instructor Barış Aslay was born in 1984 in Istanbul.

After completing Kadıköy Anatolian High School, he completed his university education with Honorary Degree at Bilgi University and was awarded with Istanbul City & Guilds Diploma from Whirlpool Institute of Culinary Arts. The Whirlpool Institute of Culinary Arts is the best culinary academy to award graduates in Turkey with an international City & Guilds diploma.

After graduating from the Whirlpool Institute of Culinary Arts in 2009, Barış Aslay experienced his first cookery experience at the Sunset Grill Bar. Here he worked with Hiroki Takemura, the founder chief of Nobu, one of London's most important restaurants, to discover the modern Japanese cuisine.

After one year of Sunset Grill experience, he worked as a flying chef on Turkish Airlines. This experience was an important experience for Barış Aslay to meet the tastes of different countries and to apply new tastes he learned.

After teaching and exhausting flight chief, Barış Aslay, who works as a Demi Chef at Limak Eurasia Luxury Hotel, has experienced bread making experiences while giving his guests a varied breakfast experience between 150 and 250 people a day.

Barış Aslay has also demonstrated the virtues of teaching by taking on the role of Chef de Partie in the Zelda Zonk Restaurant as well as acting as a chef. This experience has enabled Barış Aslay to specialize in how seasonal menus should be, how desserts should look, molecular gastronomy and different sauces.

Afterwards, Barış Aslay continues his Chef de Partie experience at La Vue Loung & Bar / Hyatt Regency where he learns about the different qualities of the Peruvian cuisine and ceviche as well as the development of new menus and the application of different techniques to make the best use of food realized.

Currently working as an academician at Okan University, Barış Aslay teaches International Cuisine Varieties, Basic French Cuisine, Introduction to Garde Manger, Introduction to Saucier and Gastronomy Activities Marketing and Communication.