A Chef’s Journey: From Anatolia to the Fjords of Norway

Hello! If you’ve made your way to this page, you’re likely curious about the person behind Dough Science and how this passion for the craft was ignited. I am Altaycan—a chef obsessed with the chemistry of dough, a certified massage therapist, and a lifelong student of the culinary arts. Here is the story of my journey so far.

Early Beginnings and the Istanbul Turning Point

My story began in 2000 in Niğde, a quiet city in the heart of Turkey. I spent my childhood between Niğde and Manisa, absorbing the diverse cultural textures of the region. However, the true turning point in my life came in the summer of 2009, when my family moved to Istanbul for better educational opportunities. Istanbul wasn’t just a city; it became a massive school that shaped my dreams and my future.

By the end of high school, the limitless creativity and career potential of the culinary world captured my attention. Following dedicated preparatory work at Havva Ekşi Büken Private Anatolian High School, I earned a full scholarship to the Gastronomy and Culinary Arts department at Bahçeşehir University. This academic adventure, which began in 2018, spanned five years—including a rigorous English preparatory year—and culminated in my graduation in the summer of 2023.

Eataly: My First Encounter with the Science of Dough

My university years were far from purely academic. I had the privilege of stepping into the professional kitchen at Eataly, starting at the pizza station as an intern. I continued working there part-time during my studies and full-time during breaks. It was there that I first discovered the living, breathing nature of dough—learning the critical balance of heat, time, and technique. Every day in that kitchen felt less like a job and more like a masterclass in culinary discipline.

From the Adriatic to Southeast Asia: Expanding Horizons

In 2022, traveling to Split, Croatia, through the Erasmus+ program completely broadened my horizons. When my initial funding ended, the financial challenges of living abroad pushed me to innovate rather than quit. By securing a professional role in Croatia, I extended my stay to a full year, gaining a new language, lifelong friendships, and a global perspective on kitchen management.

Before settling into the next phase of my career, I sought a moment of mental and physical recalibration. I traveled to Thailand, where I lived for a month to complete a residential program as a Certified Thai Massage Therapist. Today, I integrate the discipline of the kitchen with the balance and anatomical awareness gained from massage therapy.

Norway and the “Dough Science” Vision

Upon returning to Istanbul, I rejoined Visorante—where I had previously served as a Demi Chef—this time in a Chef de Partie (CDP) position. After refining my skills in professional kitchen management and technical execution, I decided in 2025 to align my life with the discipline and natural beauty of the North.

Since January 2026, I have been living and working as a professional chef in Finnsnes, Norway. Here, amidst the fjords, I observe how dough reacts to the Arctic environment and continue to deepen my research into the chemistry of fermentation.

This blog is more than just a collection of recipes; it is a digital reflection of a culinary journey that spans from the plains of Anatolia to the mountains of Norway—built on technical knowledge, professional experience, and a profound respect for the science of dough.

Thank you for being part of this journey!