Hi Nostr I'm Berk 👨🍳 #introduction
My culinary journey began in 2012. I'm a Kendall College graduate from USA. Since then, my career has taken me from Michelin-starred restaurants in France to kitchens in the 🇺🇸 USA, 🇹🇷 Turkey, 🇲🇽 Mexico, and for the past 3 years, 🇨🇦 Canada.
Currently, I work as a Sous Chef at an Italian restaurant on Prince Edward Island in Canada.
For me, cooking is more than just flavor; it’s passion, a story, and the fusion of cultures. Every dish carries a taste and a tale from different worlds.
I'm here after my friend nostr:nprofile1qyxhwumn8ghj7mn0wvhxcmmvqy28wumn8ghj7un9d3shjtnyv9kh2uewd9hsqgzxd32rh37z6qnqfyc34ne7xgxe62c4859xkmwrad5h6dxrfac73g7zm6s5 told me about Nostr. Excited to share my content here as well!
Welcome! I’m relatively new as well - Aug of this year.
People will love to see what you’re cooking! You can ise hashtags #food and #foodstr and any others so we can find your notes. If you have a question you can #asknostr
…and if you want to you can do GM and GN for good morning and good night notes. 😀
