[trx_title type=”2″ style=”none” align=”left” bottom=”10″]Sırma Güven[/trx_title]

Food Writer, Researcher & Educator

Sırma Güven completed her studies in Language and Literature at Dokuz Eylül University. She continued her education in “Occupational French” at CLA Besançon and later she gave lectures on “Terminology of Gastronomy” and “French Cuisine” at a university in İzmir.

Through the ERASMUS Teaching Mobility Program, she received training at Institut Paul Bocuse. In recognition of her work, Paul Bocuse & Les Toques Blanches Lyonnaise awarded her an “Honorary Diploma.”During her 15-year academic career, she contributed to numerous books, preparing chapters and content for magazines. She also played a key role in developing the International Urla Artichoke Festival, serving as its director for the first three years. Representing Turkey, she participated in various food festivals and trade fairs.

In 2018, Güven transitioned from academia to entrepreneurship, establishing herself as a consultant for food entrepreneurs and a developer of innovative national and international gastronomic and gastronomic tourism projects. That same year, she founded her own consultancy company The Kitchen Project focusing on gastronomic innovation, food entrepreneurship and culinary concept development.

Her book, “From Mother to Daughter”, explores İzmir’s Levantine gastronomic heritage. It won first prize in the “Family Books” category at the Gourmand World Cookbook Awards 2023 and second prize in the “Women Books” category, competing against tens of thousands of cookbooks from 71 countries.

Currently based in Barcelona, she continues her career in restaurant and hotel consultancy, international event management, and is also a member of The Torribera Mediterranean Centre for Culinary and Food Studies. She also serves as the İzmir representative for The Food Capitals by Délice Network.