In this episode of the program “With Eylül Aşkın,” hosted by Eylül Aşkın and filmed at İdeal Art House located on the İdealtepe shoreline, we welcomed Mary Tsevik Simyonidis, the author, founder and operator of Mezedaki, and an instructor at Haliç University, where she teaches courses on Greek Cuisine and Meze Culture.

She Quit Her Job to Fulfill a 25-Year Dream!

Mary Tsevik Simyonidis, who served as a civil servant at the Greek Consulate for many years, mentioned that she postponed her dreams for a long time because civil service, with its fixed working hours and weekends off, was a profession that offered more support to mothers. However, she always had a desire to create her own brand. After 25 years of working, Simyonidis resigned from the Greek Consulate and brought the Mezedaki brand to life in a small shop she rented in Bebek. She explained why she chose a concept and brand focused on mezes: “Because we are people who grew up with Greek culture. My family is Greek. Although my father was a construction worker, he was also a meze master. After losing my father at a young age, years later, the path brought me back to him. I don’t want the meze culture to disappear.”

“I started with one book, and ten came out.”

Mary Tsevik Simyonidis, who continues to bring Greek flavors to the people of Istanbul through Mezedaki with authentic recipes, is also a well-known author of books focused on Greek, Istanbul, and culinary culture. Her writing journey began with the book “İstanbulum, Tadım, Tuzum, Hayatım” and most recently, she connected with readers through her book “Adanın İnsanları.”

A Harsh Critique of Gastronomy Departments in Turkey!

Mary Tsevik Simyonidis, emphasizing that Istanbul cuisine is not given the importance it deserves in gastronomy departments, criticized, “You don’t know Istanbul cuisine, but you’re teaching Italian spaghetti.” She lamented, “How will a shop owner find a master who can make smoked eggplant salad, cabbage rolls with mussels, Istanbul-style olive oil dishes, or stuffed mussels? How will they find a meze chef?” Simyonidis also pointed out that there aren’t enough gastronomy schools.

“Adalar and Kurtuluş are a mosaic of cultures.”

“Adalar and Kurtuluş are two locations where many different people can live together very harmoniously. Therefore, they are rich, abundant in food and drink, and quite colorful in terms of gastronomy,” said Simyonidis. She highlighted that these neighborhoods are places where different recipes from various cultures are shared with neighbors during different holidays and celebrations, and where the culture of local artisans still thrives.

Both of Her Children Are Involved in the Arts!

Mary Tsevik Simyonidis is the mother of two children who are both engaged in the arts: her son is a musician who studied sound engineering, and her daughter is an actress who graduated from the Theater Department of Mimar Sinan University State Conservatory. Simyonidis herself holds a master’s degree from the Aristotle University of Thessaloniki in Philosophy and from Gedik University in Istanbul Culinary Culture. She is also a former employee of the Greek Consulate and the Ecumenical Patriarchate in Fener.