Good People of vitruta: Pınar Taşdemir

Welcome to Good People, Pınar—finally! Just as we were about to do the shoot with you, you found yourself in an incredible whirlwind of activity, so our lovely chat planned for October got postponed to January. :) Let’s start with the classic question, and then I aim to have a conversation where we won't ask you anything you've gotten tired of answering. Who is Pınar Taşdemir? How did it all begin, how is it going, and what are you up to?

I’m a chef and I own a restaurant called Araka in Yeniköy. I think it all started in the first year of my corporate career when I said, “This life can’t go on like this!” I’m not really someone who knows exactly what I want, but I’m very clear about what I don’t want. I wanted a job where I could work without looking at the clock and feel like I’m playing a game. Somehow, I ended up in the professional kitchen, and I thought, “Okay, this is a lot of fun, and this is exactly what I want to feel!” It’s been 12 years since I started, and I can honestly say I’ve enjoyed my work immensely. Araka received a Michelin Star last October, so these days, I’m just focused on working hard!

Since Araka is here, Yeniköy has become a part of me. So, why did you choose Yeniköy?

I live in Emirgan, and I've always preferred Yeniköy over Bebek. When I decided on Yeniköy, I was questioned a lot—why Yeniköy when there are busier and more popular locations? But I never wanted to open a restaurant that was in the spotlight. I wanted people who know and love Araka to come. If you do the right thing, people will come no matter where you are. Plus, the fact that many of the people I communicate with live in the nearby neighborhoods, and of course, my love for Yeniköy, were the main reasons for choosing this area.

What do you love most about Yeniköy?

Despite the increased activity in recent years, I love its tranquility. I really appreciate the historical character it has largely maintained. Even though the waterfront can sometimes feel tiring, wandering through the cobblestone back streets of Yeniköy is still a lot of fun. In the summer, if you're careful while strolling down the streets, you can fill your bag with fruits you pick from the trees—this is a luxury you won’t easily find in Istanbul. Knowing that I can use the sea for transportation when I can't stand being stuck in traffic is also reassuring for me. Another reason I love Yeniköy is the Yeniköy Bookstore. When I’m overwhelmed with work, escaping for even a short time to browse through books feels like therapy and really relaxes my mind. I’m so glad they’re there. Even if I escape to the city center to socialize, I definitely prefer to experience the tranquility of the Bosphorus line.

Which season do you enjoy most in the kitchen?

I actually love each season for its own unique beauty, but spring is definitely the one I look forward to the most. I really enjoy playing with flowers and aromatic herbs. Working with flowers, in particular, is something I love; this time of year is especially important and valuable to me. From collecting flowers to cleaning and processing them without damaging their forms or losing their aromas, it's quite a labor-intensive process. It feels like meditation to me, and I genuinely feel sad when it's over. That’s why spring always holds a special place for me in the kitchen.

So, when we wake up to a hangover day, what do you recommend we prepare and eat? Or what’s your go-to hangover dish?

I don’t particularly enjoy cooking at home, and I don't do grocery shopping for the kitchen either. It's quite rare to find anything in my fridge besides cheese, bread, and eggs! So, the only thing I can say I cook at home is eggs. Used to an industrial kitchen, my home kitchen lacks the same countertops or heat to give me the same joy. Plus, my home kitchen is very small. So, if I wake up to a hangover, I usually whip up a simple omelet with mustard, vegetables, and cheese—that's about all I make at home.

What are your favorite flavors in Istanbul?

Thinking about it now, I realize that most of my go-to places are on your side of town. Pera and its surroundings really feel like my second home. I love Vacilando in Galata, especially since I've been eating gluten-free and sugar-free lately; their dishes suit my tastes perfectly, and I adore Özge’s kitchen. Yeni Lokanta is always at the top of my list, and Cem’s Mabou Pera is a chef restaurant I really enjoy. If I’m craving pizza or a negroni, I head to Pizzeria Pera. I’m a big fan of the ambiance at Aheste. If I’m going to a meyhane, I’d mention Sofyalı 9 and Giritli. It’s been a while since I’ve visited, but you can’t forget Beyti over the years! I really like Smelt & Co. in Balat. If we switch to our side, I’d say Alaf, Kıyı Balık, and recently, Yeniköy Balıkçısı. I’m sure there are more, but these are the first that come to mind.

What’s the question you’re most tired of hearing?

“How is it to be a female chef?” I’m really over it!

Good thing we’re not asking that question! :) If Vitruta were a dish, what kind of plate do you think it would be?

It would definitely be a very relaxed, colorful, and fun dish. It wouldn’t be overpowering! It would be delicious, and I wouldn’t want to leave anything on the plate; just like when I enter your stores and think, "Should I get this one, or that one?" I’d want to finish everything! :)

How do you typically dress? What’s in your wardrobe?

The pieces in my wardrobe are quite similar to each other. I can buy 2-3 of my favorite things and wear the same ones for years. Given my job, I tend to gravitate towards oversized, functional pieces that allow me to move comfortably. I haven’t really strayed from my style throughout my life; I can still wear the jacket I had when I was 14, for example. Everything that ages well holds more value for me. I guess the only difference is that I've started wearing a bit more color compared to the past. But still, it doesn’t really change my overall simple and calm style that much.

When you mention clothing, it reminds me of chef aprons. In films or documentaries, they often depict the chef's uniform as something almost sacred. Do you feel that way about it?

I mainly wear it for its functional benefit—to prevent spills and splatters. The model we use at Araka is actually quite different from classic chef jackets; it’s more like a shirt that I could wear in my daily life. When I’m really busy, I prefer to work in my most comfortable t-shirt rather than a chef jacket. I do feel good in it, but I’ve never really attributed any sort of sacredness to the jacket, to be honest.

What are your favorite brands at vitruta?

I have a big fondness for eyewear, and I really like the CHIMI brand. RAINS is one of my favorite brands at vitruta as well. Additionally, I’d mention American Vintage and Carhartt WIP.

For the products that Pınar Taşdemir used and selected in the shoot, you can check here.