Kitchen · Brand · Broadcast

Three different situations.
One question: What needs to change now?

In a new venture, a stalled kitchen or a brand seeking direction, I first identify what is not working. Then I bring the work in the kitchen and the brand story into one system.

Areas of Work

Four ways to work together.

How I Work

I begin by seeing the work in place.

The venture may be new, stalled or ready to move beyond the place it has outgrown. The starting point changes; what I look at does not.

I begin in the kitchen, seeing how the product performs and how the team works each day. Then we make the recipes and operation independent of one person. The system is in place when the team can deliver the same quality on its own.

Brand Partnerships

Understand the product before you speak for it.

I begin by understanding the product in the kitchen. Then I work with what the brand needs to say and how that reaches people.

Selected partnerships

Broadcast · Stage · Book

Communicating food is part of the work.

Television, digital media, books and live events each have a different rhythm. I keep culinary knowledge clear and engaging in every format.

Özlem Mekik in a yellow chef's jacket behind a wooden kitchen counter, hands clasped, smiling; glass bowls of flour, butter and nuts on the counter and spice jars on the shelves behind her

Özlem Mekik

Experience must prove itself in the work.

For years, I have worked in kitchens, in business and in front of the camera. All three have taught me the same thing: a good idea must work in practice.

Working Together

Let’s begin with what is on the table.

Tell us where you are and what you want to change. In the first conversation, we will define the scope together.