Making and eating great Charcuterie is a real joy. Judging for me is like shining a spotlight on the best there is...
Turan has been smoking and curing food for more than 20 years and has a wealth of knowledge in this field. He has taught many famous chefs and restaurateurs his craft and written books on smoking, curing and drying foods. Turan and his wife run the Coldsmoking Digital Cookery School, teaching the art of food smoking and curing Charcuterie.
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