Before becoming a confectionery producer, I followed an academic path in political science and diplomacy. My doctoral training at the Diplomatic Academy of the Ministry of Foreign Affairs of the Russian Federation taught me to approach complex questions through research, evidence, comparison and patient analysis.
At the same time, Turkish culinary culture had always occupied a more personal place in my life. I was interested not only in how Turkish delight, halva and coffee tasted, but also in what made them work: the transformation of sugar and starch during cooking, the structure of tahini halva, the influence of nuts and fats on texture, and the role these foods play in hospitality, memory and gift-giving.
What began as curiosity gradually became practice. The first experiments were made in a home kitchen. I tested recipes, cooking temperatures, ingredient proportions and finishing points. Some batches worked; others did not. Each result became part of a longer process of understanding how traditional products behave and how they can be made more consistently without losing their character.
Beyoğlu grew from those experiments. The transition from academia to confectionery was not a rejection of my earlier life. It was a continuation of the same discipline in another field. Research became recipe development. Process analysis became production control. Academic patience became the patience required to cook, refine and repeat a difficult product until its texture was right.
