wow, look at this a little cobbled street. this is beautiful. for me, food is what makes a destination. i travel the world taking photos of what i eat, and i m pretty obsessed with food. i grew up in a kitchen and i ve worked in some, too. and there s a saying in my family we don t eat to live, we live to eat! my parents ran chinese restaurants in scotland, so my childhood was a constant mix of cultures, tastes and flavours. and now, i m on a mission to uncover more authentic dishes and ingredients from around the world. and ayvalik, i m told, is famous for its fresh seafood, herbs and olive trees. today, i m meeting chef semsa denizsel. a few years ago, semsa exchanged her pad in the city for an olive grove in ayvalik. now, she puts on cooking courses for travellers from abroad. we have this group of americans are coming for a workshop to cook. right.
photos of what i eat, and i m pretty obsessed with food. i grew up in a kitchen and i ve worked in some, too. and there s a saying in my family we don t eat to live, we live to eat! my parents ran chinese restaurants in scotland, so my childhood was a constant mix of cultures, tastes and flavours. and now, i m on a mission to uncover more authentic dishes and ingredients from around the world. and ayvalik, i m told, is famous for its fresh seafood, herbs and olive trees. today, i m meeting chef semsa denizsel. a few years ago, semsa exchanged her pad in the city for an olive grove in ayvalik. now, she puts on cooking courses for travellers from abroad. we have this group of americans are coming for a workshop to cook. right. so there s a menu i need to go through and do the shopping. we re on the hunt today for okra. okra, red peppers.
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ayvalik is a quaint seaside town 400 miles south of istanbul in the aegean region. its churches and narrow alleyways are reminiscent of its greek heritage. wow, look at this a little cobbled street. this is beautiful. for me, food is what makes a destination. i travel the world taking photos of what i eat, and i m pretty obsessed with food. i grew up in a kitchen and i ve worked in some, too. and there s a saying in my family we don t eat to live, we live to eat! my parents ran chinese restaurants in scotland, so my childhood was a constant mix of cultures, tastes and flavours. and now, i m on a mission to uncover more authentic dishes and ingredients from around the world. and ayvalik, i m told, is famous for its fresh seafood, herbs and olive trees. today, i m meeting chef semsa denizsel. a few years ago, semsa exchanged her pad in the city for an olive grove in ayvalik.
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