She graduated from Ege University's Department of Food Engineering and received culinary training in various international cuisines both domestically and abroad for two years. In 2015-2016, she contributed to the creation of the first-ever coursebook vocational schools in the Thrace region, writing a portion of it and serving as the editor for the entire book, commissioned by the Ministry of National Education. She also authored a section of the book titled "Gastronomy and Media.'' After completing her tea education in the Assam region of India, she obtained a certification from the International Tea Masters Association , an American-based global tea sommelier association. She also holds a certification in olive oil tasting expertise recognized in Italy. She became one of the world's few certified water sommeliers. She possesses a short program certificate from Le Cordon Bleu's pastry section. For the past eight years, she has been preparing and presenting gastronomy documentaries for Bein Gurme. She serves as the project coordinator for the "TURKISH CUISINE" book, published under the patronage of the President of the Republic of Turkey and by the Ministry of Culture and Tourism. Currently, she holds the position of Editor-in-Chief at Food and Travel magazine and is a gastronomy columnist for Hürriyet newspaper.