FRANCESCA ROSA

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    FRANCESCA ROSA 

    Francesca Rosa left Italy and began her expat life at the tender age of 18 to study English in the UK. She continued her studies further by enrolling in and completing a BSc in Economics with Languages and International Business at the University of Surrey. In order to complete the program she had to live one year each in Barcelona and Paris, where the food of her short-term expat host countries enchanted, merging with her Italian flavors. She balanced studies with large dinner parties, experimenting with the cuisine of her host countries. Tapas, paella, croissants and crêpes vying for table space with foccacia. After graduation she left for a volunteer job in the Andes of Chile, along the way becoming fluent in four languages; Italian, English, French, and Spanish, proving that the way to a fluency is most certainly gastronomically inclined. For 2 years she worked in management at the Rose Island Yacht Company, following the production and sales of Lobster motor yachts. In 2005, she earned her MSc in Strategic Management at the prestigious SDA Bocconi Business School - Milan. She returned to expat life in 2006 this time in Turkey, where she married and currently still resides. There she struggled with the agglutinative language and the high glutinous regime. In one and half years, this yabancı became a master at ordering food and discussing recipes with proud locals, while happily putting on 8 kilos. In 2009 she returned to corporate life as Vakko Cruise Brand Manager. After a serious illness in 2012 that left her partially paralyzed, she began working from home for the Samsung headquarters in Korea, setting up a project based company to develop the translation software of Samsung Translate. Once the assignment was completed, she founded Sesamo A.r.t., a textile company producing 3D bed sheets designed by her. After that, she decided the time was ripe to pursue her real passion, food. From an amateur cook she became a certified, cultured, gourmet specialist with her Le Cordon Bleu Grand Diplôme. Nowadays, as a professional chef and food stylist, she blends haute cuisine and French pastry with hearty local flair. She is adept at spicing up old recipes with tastes reminiscent of her travels around the world, while also grounded in her adopted homeland. Her Patlıcan Parmigiana, Rakı Ceviche, and Green Tea Mousse are a few examples of her fusion specialties. A feast for the eye as well as the stomach, her talents as a food stylist for www.yemekstiler.com have been featured on posters, packaging, and blogs. Her expertise gained her a place at the Organization Committee of Boccuse d’Or Preselection Turkey 2016, and participation at the Istanbul Contemporary Food Art Festival. She belongs to the International Gastronomic Association La Chaîne des Rôtisseurs and is a board member of Circolo Roma, the Italian Association in Istanbul, where she delights the affiliates with her cooking lessons and dinners. This foodie maestra can be found traveling near and far with her husband and two sons, preferably in a camper on a remote beach somewhere in the Mediterranean. Follow her on Instagram @ottomanbistekkina, Twitter @sofraexpat, and www.expatsofra.com