ACADEMY CHEF

Cemre Siyahi Temim, a graduate of Saint Michel High School, completed her education at Istanbul University Faculty of Veterinary Medicine before leaving her master's in molecular biology and genetics to take a step towards working in her true passion, the kitchen, and graduated from Professional Pastry-Bakery and Food and Beverage Management programs. During her internship, she served as acting chef in Tefal TV shoots. After her internship, she worked as demi chef with Tim Briggs from the team of renowned chef Alain Ducasse at Baylan Patisserie. Cemre was part of the core team during the establishment phase of Doors Academy, responsible for the preparation and implementation of pastry-bakery training programs. In October 2012, she transferred to the team of Mama Shelter Istanbul, the first restaurant opened outside France by the famous 3 Michelin-starred chef Alain Senderens and 2 Michelin-starred Jerome Banctel. In addition to the patisserie, she played a role in the development of cold and hot kitchen recipes and their transfer to the entire team. In 2013, she started working as the head pastry-bakery instructor at a private culinary academy. During this time, she served as a guest instructor at ALMA Scuola Internazionale Di Cucina Italiana. With a multifaceted interest in professional cuisine, Temim also worked as a workshop instructor in programs such as food styling training, Food Styling, Macaron, Chocolate, and Artisan Bread. In 2015, she opened Imalathane 34 with her partner. Here, in addition to producing and supplying pastry products to various hotels, cafes, and restaurants, she provided sectoral consultancy services to various brands. She collaborated with international companies such as Metro Market and Turkish Airlines on brand campaigns. Simultaneously, between 2016 and 2020, she served as a lecturer at Haliç University and Nişantaşı University. In 2020, together with her partners, she created two more brands named Papas Sandwich&More and Tante Bakery under the umbrella of Imalathane 34, establishing a ghost kitchen model within her production facility. After 2021, she gave masterclasses on advanced pastry topics such as Entremet and macaron at Acunmedya. With special interests in fermentation and sustainable kitchen and agriculture, she received fermentation training from HarvardX and Natural Living and Sustainable Agriculture Training from Ankara University of Informatics. She is currently serving as Academy Chef at USLA.

Academy Chef

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