Chef Channon Mondoux, a native of Canada, has worked as a corporate and private chef, food writer, educator and food historian for over 25 years. Her 2007 book on Ottoman palace cuisine, “Celebration at the Sarayi,” earned a silver medal award by Living Now Books. Her previous writing and videography was featured in the Kalamazoo Gazette, Booth Publications, and MLive among others. Currently she researches and writes for several academic based organizations, shaped not only by the historical aspects of food but also her deep love of local terroir and her practical knowledge of the art of cooking.
Our food writer and food historian’s trip to find ancient baklava recipes in southern Turkey gets canceled due to an earthquake. So, Chef Channon Mondoux makes the best of her time “stuck” in Istanbul.