What makes Turkish cuisine different from other Mediterranean classes?

Turkish food sits at the crossroads of Mediterranean, Middle Eastern, and Central Asian influences. Reyhan's class specifically goes beyond the typical "kebab and baklava" perception — you'll cook dishes that most people have never seen outside Turkey, which creates genuine curiosity and discovery.

Who is Chef Reyhan Gül?

Born in Istanbul, Reyhan worked as a food journalist and hosted a Cooking Show in Turkey before moving to Luxembourg. She learned to cook from her mother in Adana — a city renowned for its culinary culture. Her storytelling approach makes this class as much a cultural journey as a cooking lesson.

Is Turkish food suitable for vegetarians?

Yes — the Cacik dip and Gavurdağı salad are fully vegetarian, and the Dolma can be made with a vegetarian rice filling instead of meat. All adaptations are available with advance notice.

Why is this class great for diversity and inclusion events?

Reyhan's class actively challenges cultural assumptions — Turkish cuisine is far richer and more diverse than most people expect. Teams leave with a broader appreciation of a culture they thought they knew. That kind of respectful discovery is exactly what D&I events should do.

How long is the class?

90 minutes cooking class. For groups of 30–60, we run a split format: one group cooks while the other does wine tasting or cocktails, then you switch — before sitting down to eat together.

🇹🇷In-Person · Luxembourg · Turkish Cuisine

Turkish cooking class Luxembourg — Turkish Delight

Turkey is far more than kebab and baklava. Reyhan will prove it — dish by dish.

Chef Reyhan Gül grew up in Adana — a city renowned in Turkey for its extraordinary food culture — worked as a food journalist, and hosted a Cooking Show before moving to Luxembourg. Her class is as much a cultural story as a cooking lesson. Your team will cook three authentic dishes that challenge everything they thought they knew about Turkish cuisine.

8–40 people90 minKachatelier, WindhofBeginner-friendly

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The menu

What you'll cook

Turkish Cacik cucumber yogurt dip garnished with mint and olive oil

Cacik — cooling cucumber yogurt dip

A cooling yogurt-based dip blended with cucumbers, garlic, and fresh mint — served chilled. The Turkish answer to tzatziki, but older and more complex. The perfect opening to the meze spread.

Fresh chopped tomato cucumber salad topped with crushed walnuts on white plate

Gavurdağı walnut & tomato salad

Fresh tomatoes, cucumbers, and peppers finely chopped and dressed with olive oil, lemon, and pomegranate molasses — finished with crushed walnuts. A salad that surprises every time.

Orange bell pepper stuffed with herbed rice on white plate

Stuffed peppers (Dolma) from scratch

Bell peppers filled with a savoury mix of rice, herbs, and spices (meat or vegetarian), slowly cooked in olive oil. The centrepiece of the meal and the technique teams are most proud to have mastered.

From the kitchen

Your instructor

Meet your chef

Reyhan Gül

★ 4.9

Turkish Cuisine & Food Journalist

Born in Istanbul, Reyhan's passion for food and journalism thrived side by side. She hosted a Cooking Show in Türkiye, and her culinary roots run deep — learning from her mother in Adana, a city known for its rich food culture. Now based in Luxembourg, she shares Mediterranean and Middle Eastern delights.

VeganVegetarianGluten FreeLuxembourg

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What's included

Crémant welcome reception

Crémant, soft drinks and nibbles to kickstart your event.

Specialist chef instructor

A hands-on class led by one of our top chefs.

Exclusive Kachatelier venue

Private use of the Miele kitchen studio in Windhof.

All ingredients & equipment

Studio hire, all fresh ingredients and pro Miele equipment.

Dietary accommodations

VeganVegetarianGluten FreeLactose Free

The experience

How the day unfolds

1
Arrive at Kachatelier — aprons on, welcome drinks ready. Reyhan opens with a short story about Adana and what Turkish food culture really means.
2
The Cacik and salad are made first — fresh, fast, and a delicious way to warm up the kitchen and the conversation.
3
The Dolma preparation: carefully filling peppers requires focus and patience. Pairs or small groups work together to stuff and arrange them.
4
While Dolma cooks, Reyhan shares stories from her journalism and TV career — the kitchen becomes animated.
5
Sit-down meal together: the full spread, with Reyhan explaining the tradition behind each dish.

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Client reviews

What teams say

★★★★★

“An outstanding end-of-year celebration. The Flavours of Thailand experience was exactly what our team needed — engaging, delicious, and genuinely fun.”

Amine Dalil-Khirat

Depositary Senior Project Manager · IQ-EQ

★★★★★

“Our team at Nira was looking for a fresh and engaging way to connect outside of the usual office environment, and ChefPassport delivered beyond our expectations.”

Popular add-ons

Make it yours with optional extras.

Custom branded aprons

Personalized aprons with your logo or guests' names, delivered in 10 days.

Branded goodie bags

A branded bag of Luxembourg treats and goodies for each guest.

Live musicians (duo or quartet)

A live duo or quartet to set the mood, in collaboration with the Philharmonie Luxembourg.

Cocktail-making class

A hands-on cocktail session with an expert bartender.

Popular pairings

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