Achievement And Awards

  • • She became the first Turkish chef awarded the first prize in the 2023 Basque Culinary World Prize with her projects that she has been carrying out in the field of social gastronomy for more than 20 years.
  • • In 2023, she was granted award by TEKNOFEST and T3 Foundation for her works in Iskenderun Gonul Mutfagi.
  • • In 2023, she was granted the "Aenne Burda Creative Leadership Award" at DLD2023 (Digital-Life-Design) Conference in Munich.
  • • 2023 Turkey's Leading Women Awards From-Soil-to-Plate Agricultural Development Cooperative - "Special Jury Award"
  • • In 2022, World Book Best of the Year Award "Culture of Gastronomy Endeavour Award"
  • • In 2022, she was granted Dogan Deger Award in the "Anatolia Awards" organized by the Baksi Culture and Art Foundation for the From-Soil-to-Soil Biodegradable Waste Management Project.
  • • In 2022, she was elected among the world's 12 Zero Waste chefs and her documentary was prepared by the American online content platform HBO Max.
  • • In 2022, she was granted the "Business Woman Making a Difference" award of the year by Bursa Is Kadinlari (BUIKAD).
  • • In 2022, she won the "Special Award for Those Who Have Inspired during the Pandemic" in the 3rd Golden Spoon Awards.
  • • In 2022, she became “the Winner of Turkey in Women of Soil” in the Women of Soil Competition organized by Yves Rocher Fondation
  • • In 2022, she was elected as the "Social Entrepreneur of the Year" by Istanbul Medipol University.
  • • In 2021, she was included in the list of "the 50 Most Influential" of Mediacat
  • • In 2021, she won the "Environmental Service Award of Akdeniz University" given by the Environmental Problems Research Center of Akdeniz University.
  • • In 2021, she was included in the book titled 'Lessons from Lockdown: Cooking after Covid' published on Google Book with 120 chefs around the world with the projects of Semim Soaps and From-Soil-to-Plate Agricultural Development Cooperative
  • 2019, she became the only Turkish chef who took part in the World Gastronomy Tourism Forum organized by the United Nations World Tourism Organization (UNWTO).
  • • In 2019, she shared her social gastronomy projects that she implemented under the roof of From-Soil-to-Soil in the 5th Food on the Edge event organized in Ireland
  • • In 2018, she won the award in Turkey in the Women of Soil competition organized by Yves Rocher Foundation.
  • • In 2018, she was granted award in "the Field of Contribution to Women's Employment in Rural Areas" at the Entrepreneur Female Farmers Award Ceremony organized by the Presidency of Agriculture and Forestry.
  • • In 2018, she became the only Turkish chef who ranked among the top 10 chefs for the second time among 140 candidates from 30 different countries with her "Soil-to-Plate Project" in the Basque Culinary World Prize
  • • In 2017, she became the first Turkish chef who ranked among the top 10 chefs among 110 candidates from 30 different countries with her 'Harran Gastronomy School Project' in the Basque Culinary World Prize 2017 that is the world's most prestigious cuisine competition.
  • • In 2017, she was granted the "Tree of Success" award for her employment projects for Syrian refugee women after a survey conducted by the students of the French School Saint Pulcherie.
  • • In 2017, she won the "Turkey's Woman Leaving a Mark on the Future" award given by the Caba Association
  • • In 2012, the success story of Mardin was filmed as a documentary by the Japanese TV channel NHK and broadcast in Japan.
  • • In 2011, she won the "Women Entrepreneurs Making a Difference in Turkey's Regions Award" given by Garanti Bankasi, Ekonomist Journal and KAGIDER.
  • • In 2007, she ranked amount the top three projects with Cercis Murat Mansion in the "Women Leaders of the World and Sustainable Projects" organized by Kent State University.
  • • In 2007, she won the "Turkey's Social Entrepreneur Award" given by Milliyet newspaper and Ernst & Young.
  • • In 2001, she won the "Turkey's Successful Woman Award" given by Dunya Newspaper.