Second Yale Global Table Fellow Brings Inspiring “Food is a Tool for Change” Philosophy to Campus

Award-winning Turkish Chef Ebru Baybara Demir's Menu to Feature at Rooted in Commons, March 24 - May 1 as part of the Yale Global Table program. 

To bring her dishes to life for both the upcoming Rooted station and her February lecture, the chef spent two days working with Yale’s Hospitality staff to train them on how to prepare her recipes. She provided the Yale chefs with advice on how to create the deep flavors and intricate textures found in her meals, and though the chefs often communicated via an interpreter, they nonetheless connected through their culinary interests. 

Yale Global Table, a collaboration between the Yale MacMillan Center, the Yale Schwarzman Center, and Yale Hospitality, aims to illuminate the connections between sustainability, health, culture, and community. It centers around bringing culinary thought-leaders from around the world to campus. While in residence, each visitor trains staff, connects with students and researchers, and offers remarks followed by a reception with a menu inspired by the chef.

READ more about this extraordinary chef and the intersection of food and advocacy.