Hello there - I am Selcen.
I work at the intersection of food, systems thinking, and facilitation.
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Using food as a medium, I support companies, organizations, brands, and food businesses with product applications, culinary concepts, and kitchen operations that function under real-world constraints.
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I work with food companies and product teams to translate new food technologies into products that perform in real kitchens, tastings, and everyday use. Bridging food technology, culinary practice, and sustainability, I support product development from prototypes to investor and consumer-facing applications.
I create culinary experiences for brands, studios, and creative teams. Using food as a design language, I translate ideas, aesthetics, and narratives into edible formats that shape atmosphere and brand expression.
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I support food businesses with hands-on kitchen consulting. Through observation and workflow design, I help teams set up clear, workable systems - whether refining an existing kitchen or shaping one from the ground up.
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Technique-led workshops where food becomes a shared learning process. These formats focus on transferable methods rather than fixed recipes, supporting what I describe as adaptive cooking literacy. Participants work in small groups, practice different components, and learn by doing, observing, and explaining their process to one another. The emphasis is on building confidence with flavour, seasonality, composition, and plant-forward cooking through technique that is nourishing.
Kind words about my work:
"I really got surprised about food’s role in Selcen’s practice. The food she prepared, really brought so much joy in every step, and it felt like a guide when crossing the tunnel. The way it look looked, constructed, tasted and named, really overjoyed me. I felt very honored for taking this food into my body, it made me feel very special and cared for! Thanks so much for pouring your heart and soul in every single detail, they all serve a purpose” - Gaby
UPCOMING EVENTS
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