Yale University’s Global Table presents
Chef Ebru Baybara Demir:
“Food is a Tool for Change: A Chef’s Comitment to Transforming Communities and Cultivating Sustainability in Turkey”
For more than 20 years, Chef Ebru Baybara Demir has utilized her culinary talents to empower women and foster meaningful change in her country and region. The winner of several awards including the 2023 Basque Culinary World Prize, she was also featured in the HBO documentary 12 Zero-Waste Chefs of the World. She is the owner-operator of two restaurants in Turkey: Cercis Murat Konağı and Zamarot1890, both in Mardin. Chef Baybara Demir will be on campus from February 5-10, and she will deliver a featured lecture on Monday, Feb. 10, followed by a reception highlighted by a chef-inspired menu. Additionally, a meal inspired by Chef Baybara Demir’s menu will be served at Commons in the late spring.
Global Table is a collaboration between the Yale MacMillan Center, the Yale Schwarzman Center, and Yale Hospitality that aims to illuminate the connections between sustainability, health, culture, and community. It centers around bringing culinary thought-leaders from around the world to campus. While in residence, each visitor trains staff, connects with students and researchers, and offers remarks over a meal of their own devising.
“I am a Social Gastronomy Chef. I am as much interested in the taste of the food I make as I am in how many people’s lives it changes.” -Chef Ebru Baybara Demir