Burçak Kazdal’s interest in food begins in nature. She portrays the road to her kitchen outside traditional norms, but along her curiosity and willpower. One day you’ll see her in a butcher’s storage, another day in a famous chef’s restaurant on the other side of the world, the next in a fishermen boat fishing, later in a farm milking sheep which she herself helped labor, and always among a pile of books learning, searching. But most important of all, she always considers herself an apprentice to the ingredients. That’s her goal.