Travelling to eat and cooking to travel
Neizmerno mi je zadovoljstvo da vam predstavim čoveka koji je iza sebe ostavio život koji bi mnogi nazvali savršenim da bi išao za svojom srećom. Derya je marketing i trgovinu nekretninama zamenio poslom putujućeg kuvara. Sada bekpekuje svetom, kuva za lokalce i živi svoj san. A možda i najbolja stvar je ta što ga možete bukirati kao privatnog kuvara na zabavi/večeri za svoje prijatelje. Samo morate biti dovoljno predusretljivi da mu ponudite smeštaj. Ako želite da doživite kulinarstvo na novi način, Derya često gostuje u našem gradu te vam preporučujem da rezervišete sedište na njegovoj večeri prvom prilikom
IZ MARKETINGA, MENADŽMENTA NOĆNIH KLUBOVA I TRGOVINE NEKRETNINAMA PREŠAO SI U PUTUJUĆE KUVARE. NEMA SUMNJE DA TE OVO ČINI SREĆNIM, ALI RECI NAM DA LI JE TAJ PUT PROMENE BIO TEŽAK, JER ČESTO TAKO VELIKA PROMENA MOŽE DELOVATI ZASTRAŠUJUĆE NA PRVI POGLED?
Promena zapravo i nije bila tako teška i strašna, iako sam vodio prilično posh život pre toga. Sada bekpekujem širom sveta, tako da je promena u stilu života zaista velika. Mogu reći da je promena stila života prošla glatko jer sada volim ono što radim i kakav život sada vodim. Nijednom nisam posumnjao u svoju odluku jer nisam uleteo u sve ovo. U početku sam testirao čitavu ideju putujućeg kuvara. Prvo sam bio u Moskvi gde sam tražio ljude za koje bih besplatno kuvao, a nakon toga sam u Beogradu prvi put promovisao ovo kao zvaničan event. Nakon Beograda imao sam turu Prag, Budimpešta, Beč, i sve je proteklo veoma lepo. Poslednji test je bio put u Španiju i Portugaliju. Zaključak je da ako ne skačete bez razmišljanja u nešto, onda promena nije uopšte strašna.
KAO ŠTO SI I SAM REKAO, TI “PUTUJEŠ DA BI JEO, I KUVAŠ DA BI PUTOVAO”. KAKO SI SPOJIO PUTOVANJE SA KULINARSTVOM?
Te dve stvari su moja strast. Obožavam da putujem i upoznajem nove kulture. Što se tiče samog kuvanja, smatram da tu obavljam dobar posao, ali isto tako volim i da jedem, kao što se može videti na mom blogu. Ako zaista želite da se bavite nečim što toliko volite, onda morate prvenstveno da razmislite na koji način biste mogli da ukombinujete svoju strast, stil života i posao.
KADA STIGNEŠ U NOVI GRAD PO PRVI PUT, NA KOJI NAČIN VOLIŠ DA GA UPOZNAJEŠ, OSIM PREKO HRANE? ŠTA BOLJE PREDSTAVLJA JEDAN NAROD I KULTURU, ULIČNA HRANA ILI SKUPI RESTORANI?
Ono što najviše volim je da lutam ulicama u gradu koji ne poznajem. A što se tiče predstavljanja naroda i kulture istog, ulična hrana je neuporedivo značajnija od skupih restorana. Svi ti elitni restorani imaju istu ili sličnu ponudu u celom svetu, dok ulična hrana zapravo pokazuje koliko kulture mogu biti različite.
PO TVOM MIŠLJENJU, KOJI GRAD IMA NAJBOLJU ULIČNU HRANU?
Nema sumnje da sam najbolju uličnu hranu do sada jeo u Bangkoku. Tamo imate nebrojeno mnogo opcija i varijacija hrane. Čak i kada bih, recimo, tri meseca proveo tamo, mogao bih svakog dana da nađem nešto novo što nikada ranije nisam jeo.
INFORMACIJA KOJU IMAM JE DA SI PRVU ZVANIČNU FOODIE BACKPACKER VEČERU ORGANIZOVAO UPRAVO OVDE, U BEOGRADU. AKO JE OVO TAČNO, ZAŠTO SI SE ODLUČIO BAŠ ZA NAŠ GRAD?
Zapravo je veoma jednostavno, u Beogradu imam dosta prijatelja, tako da je to donekle bilo sigurno područje za mene. Čak i da nisam uspeo da prodam nijedno mesto za večeru, opet bi to bilo lepo veče u kome bih barem mogao da kuvam za svoje prijatelje.
NEMA SUMNJE DA TE NAŠI LJUDI VOLE. NEKOLIKO PUTA SI GOSTOVAO U BEOGRADU ORGANIZUJUĆI VEČERE, ALI I RADIONICE KUVANJA, KAO I HUMANITARNE VEČERI. DA LI SU TE HUMANITARNE AKCIJE NAČIN DA SE ODUŽIŠ ZAJEDNICI? KADA TE OPET MOŽEMO VIDETI U BEOGRADU?
Kako sam promenio način života shvatio sam da mogu živeti uz mnogo manje nego ranije, i zašto onda ne bih pomogao ljudima, a pogotovo deci. Sve te humanitarne akcije me čine duhovno ispunjenijim i srećnim, tako da ću definitvno to i dalje raditi. A u Beogradu ću opet gostovati u oktobru ili novembru.
KAKO SI VEĆ BLIŽE UPOZNAT SA SRBIJOM, LOKALCIMA I NAŠOM HRANOM, RECI MI ŠTA MISLIŠ O SLIČNOSTIMA TURSKE I SRPSKE KUHINJE?
Naravno da ima mnogo sličnosti, ali ona najočiglednija je da oba naroda mnogo vole meso i proizvode od brašna.
KOJE JELO NAJVIŠE VOLIŠ DA JEDEŠ I DA PRIPREMAŠ?
Definitvno su to morski plodovi poput rakova i školjki, i za jelo i za pripremanje.
NAJOMILJENIJI GRAD ILI ZEMLJA KOJE SI DO SADA POSETIO, I U POGLEDU KUHINJE I U POGLEDU KULTURE?
Moram opet reći Tajland, ali i Indonezija. U Indoneziji je sve drugačije i uzbudljivije. Hrana je drugačija, kao i ljudi. Ali ako bih morao da izaberem samo jednu zemlju, to bio bio Tajland.
ŠTA BI IZDVOJIO KAO NAJBOLJU STVAR U TOME ŠTO KUVAŠ ZA LOKALCE ŠIROM SVETA?
To što mogu reći da imam dobre prijatelješirom sveta. Neverovatno je kad pomisliš da imaš barem po jednog prijatelja na svakom kontinentu.
KAKO SVA TA MESTA KOJA POSEĆUJEŠ UTIČU NA TVOJE VIĐENJE HRANE I KUVANJA? KOJA TI JE OMILJENA FUZIJA UKUSA?
Recimo da utiče na jedan čudan način. Na primer, u poslednje vreme sam nudio u Istanbulu meni koji sam nazvao “španska i turska fuzija”. Taj meni sam sastavio odmah nakon putovanja u Španiju. Pronašao sam neke nove ukuse za koje sam smatrao da bi se dobro uklopili, tako da sam ukrstio te dve kuhinje i smislio nešto novo što se ljudima dopalo.
KOJI ZAČIN NAJČEŠĆE KORISTIŠ PRI KUVANJU?
Mislim da je to kim.
KOJE JELO I KOJA KUHINJA SU NAJPRIHVAĆENIJI GLOBALNO GLEDAJUĆI?
Što se tiče kuhinje, mislim da je to Italijanska. Ali što se tiče jela, rekao bih da je to pirinač. Svako ga sprema na svoj način, veoma je fleksibilan po tom pitanju.
KAKO BIRAŠ KOJE ĆEŠ GRADOVE I ZEMLJE NAREDNE POSETITI? KOJA TI JE SLEDEĆA DESTINACIJA, I NA KOJI NAČIN TE LJUDI MOGU BUKIRATI ZA SVOJE VEČERE?
Pre svega gledam u kojim zemljama bi ovaj moj koncept mogao da uspe. Ako je prihvatljivo napraviti turu na određenoj ruti bukiram karte i samo odem. Nisam potpuno siguran koja mi je sledeća destinacija. Planiram da posetim severnu Evropu, ali do kraja godine bih zapravo voleo da opet odem negde daleko, na primer u Južnu Ameriku ili Aziju. Videćemo. A svi ljudi me mogu kontaktirati direktno preko sajta ili preko Facebook stranice.
TVOJA TRENUTNA LOKACIJA?
Tasos, ovde sam na kratkom odmoru.
U KOM PRAVCU ĆE NASTAVITI DA SE RAZVIJA FOODIE BACKPACKER?
U poslednje vreme se sve više posvećujem video materijalima, te prema tome u skorije vreme možete očekivati više videa na mom YouTube kanalu, kao i na Facebooku. Takođe, planiram i kolaboracije i snimanja sa drugim food blogerima.
KAKO BI POSAVETOVAO LJUDE KOJI SU KRENULI ZA SVOJOJ SREĆOM, ALI NISU POTPUNO SIGURNI DA LI SU NA PRAVOM PUTU?
U jednom trenutku u životu morate rizikovati. Nije lako napustiti zonu komfora, ali to prvo morate uraditi ako zaista želite da budete srećni. Počnite malim koracima, testirajte da li će uspeti isto kao što sam i ja radio. Ali uveravam vas, ako radite ono što zaista volite, uspeh će biti neizostavan.
English
DERYA OZYUVALI FOODIE BACKPACKER/ THE TRAVELLING CHEF
It’s my pleasure to introduce you a man who left behind him what many would call, good or even perfect life, because he realized he is not happy with it. Derya went from marketing and real-estate to travelling chef. Now he is backpacking around the world, cooking for locals and living the dream. And the best thing is you can book him as your personal chef to cook for you and your friends. You just have to be kind enough to offer him accommodation.
He organizes dinners in Belgrade quite often, so I definitely recommend you booking a seat for next one
YOU WENT FROM MARKETING, MANAGING NIGHT CLUBS AND INVESTING IN REAL-ESTATE TO TRAVELLING CHEF. THERE’S NO DOUBT THAT THIS IS SOMETHING THAT MAKES YOU UTTERLY HAPPY, BUT WAS THAT PATH OF TRANSITION HARD? WERE YOU IN DOUBT AT ANY POINT (BECAUSE AS WE KNOW DOING SOMETHING SO BIG IS OFTEN QUITE SCARY)?
Transition was actually not that hard even though I’ve led posh life before doing this. Now I’m backpacking around the world, so the difference in lifestyle is big. But it was a smooth transition because I love what I’m doing now and what type of life I’m having. I wasn’t in doubt at any point because I didn’t jump into this. There was a period where I tested if this will work at all. First I was in Moscow trying to find people I would cook dinner for free, and after that I was in Belgrade promoting this as an event, so it worked. Then I went to tour Belgrade, Prague, Budapest and Vienna and that worked out quite nice also. Last test was trip to Spain and Portugal. So if you’re not jumping right into transition then I can say it won’t be scary at all.
AS YOU SAID IT YOURSELF, YOU’RE “TRAVELLING TO EAT AND COOKING TO TRAVEL”. HOW DID YOU PUT THOSE TWO THINGS TOGETHER IN THE FIRST PLACE?
They are my passion. I love travelling and meeting new people and new cultures. When it comes to cooking I think I’m doing good job there, but I also enjoy eating food as you can see from my blog. If you really want to do something that makes you happy then the first thing you have to think about is how to combine your passion, lifestyle and business.
WHEN YOU ARRIVE IN A NEW CITY FOR THE FIRST TIME, HOW DO YOU GET TO KNOW THE CITY, APART THROUGH FOOD? DO YOU THINK THAT STREET FOOD OR THE ONE IN HIGHEND RESTAURANTS IS MORE APPROPRIATE IN TERMS OF REPRESENTING ONE CULTURE/COUNTRY?
The thing I love the most is wandering the streets and taking long walks. In regards of representing one culture, street food is more important to me then restaurants. On the other hand, high-end restaurants are pretty much the same wherever you go in the world. Street food actually shows how different cultures can be.
ACCORDING TO YOU, WHICH CITY HAS THE BEST STREET FOOD?
Without a doubt, the best street food I had so far was in Bangkok, Thailand. You have so many options and variations there. Even if I would stay there for, let say three months, I would be able to find something different each day to try, it’s just crazy.
THE INFORMATION I HAVE IS THAT YOUR FIRST EVER FOODIE BACKPACKER DINNER WAS HELD RIGHT HERE IN BELGRADE. IS THAT TRUE? IF SO, WHY DID YOU CHOOSE OUR CITY? 🙂
It’s quite simple – I have lots of friends here in Belgrade so it was kind of a safe area for me. So even I wouldn’t manage to sell a single seat for dinner, I would still be able to throw a nice dinner for my friends at least.
WITHOUT A DOUBT LOCALS HERE LOVES YOU. YOU’VE BEEN SEVERAL TIMES IN BELGRADE – COOKING, RUNNING WORKSHOPS, BUT ALSO YOU’RE INVOLVED IN CHARITY. NOT ONLY IN SERBIA, BUT IN EVERY CITY YOU VISIT. IS THAT THE WAY YOU PAY IT BACK TO COMMUNITY? WHEN WILL YOU VISIT BELGRADE AGAIN?
When I made this lifestyle transition as I understood I could live with less why wouldn’t I be helping people, especially children. All those charity things are making me spiritually happy and satisfied, so I plan to make more of those types of events in the future. And I will be probably back in Belgrade in October or November.
SINCE YOU ARE ALREADY FAMILIAR WITH SERBIA, LOCALS AND OUR FOOD, TELL ME WHAT DO YOU THINK ABOUT TURKISH VS SERBIAN CUISINE?
Of course there are influences, but the main similarity is that we both love meat a lot and pastry.
WHAT MEAL YOU LOVE TO EAT AND TO PREPARE THE MOST?
Definitely seafood such as crabs and shells, both for eating and preparing.
FAVORITE CITY/COUNTY YOU VISITED SO FAR – CULTURE-WISE AND FOOD-WISE?
I would have to say Thailand again, but also Indonesia. Everything is quite different there and exciting. Food is different, people are different. But if I have to choose only one, I would have to go with Thailand.
THE BEST THING ABOUT COOKING FOR LOCALS ALL AROUND THE WORLD?
I can say that I have good friends all around the world. It’s crazy to think you have friends on each continent in the world.
HOW ALL THOSE NEW PLACES YOU VISIT AFFECTS YOUR VISION OF FOOD AND COOKING? WHAT’S YOUR FAVORITE FLAVOR FUSION?
It affects in awkward way, let’s put it that way. For example, lately I was offering a menu in Istanbul that I call Spanish and Turkish fusion. I wrote that menu right after the last trip in Spain. I found some flavour that I thought worked together nicely, so I combined those two cuisines and made up something new people really liked.
SPICE YOU USE THE MOST OFTEN WHEN COOKING?
I would have to say cumin.
WHAT DO YOU THINK THE MOST ACCEPTED DISH/CUISINE GLOBALLY IS?
Cuisine-wise it should be Italian, but when it comes to one certain dish I think it’s rice. Each cuisine uses rice, and everybody is cooking it in a different way. It’s very versatile dish.
HOW DO YOU CHOOSE COUNTRIES/CITIES FOR YOUR TOUR AND WHAT’S YOUR NEXT STOP? HOW CAN PEOPLE “BOOK” YOU?
First of all I’m trying to figure out in which countries my concept would work. If it’s reasonable to make tour on a certain route then I book tickets and everything else needed and just go. I’m not sure what’s my next location going to be. I’m planning to visit northern part of Europe, but by the end of this year I would love to go somewhere far again, for example South America or Asia. We’ll see. And people can book me through my website, or can write directly to my Facebook page.
WHAT’S YOUR CURRENT LOCATION?
I’m in Greece at the moment, on Thasos. This is just a vacation, I’m having nice 5 days here.
IN WHAT DIRECTION FUTURE OF FOODIE BACKPACKER HEADED NOW?
Lately I’m more into videos, so in the near future you’ll see more of them on my YouTube channel of Facebook page. New feature will be getting in touch with other bloggers and filming with them also.
YOUR ADVICE FOR PEOPLE PURSUING THEIR HAPPINESS (OR NOT BEING SURE ABOUT DOING THAT)?
You have to take some risks at some point of your life. It’s hard to leave your comfort zone. So many people are complaining about their lifestyles, but if you want to be happy first you need to leave your comfort zone and start exploring. Start with small steps, give it a try as I did in the beginning and see if it will work or not. But I can assure you, if you are doing something you love at the end you will succeed.
