Kitchen and conscience

The Girl Who Stared Into the Fridge

And opened a door no one else saw. A new kind of kitchen in Copenhagen.

Chronicle·4 min·4 April 2025
iDreams left to spoil

Back in 2013, I wrote a piece about how we let our dreams rot while standing in front of the fridge, door wide open.
I was 18 then. A rookie. A kid with big dreams and the passion to make them real.
The piece began like this;

Sometimes, the voice inside you whispers, ‘‘Go to the fridge. Everything that’ll ease your troubles, happiness itself, is there.’’ And then, as if remote-controlled, like a robot, you walk to the fridge and open the door. You stare for a long while… Then, taking nothing, you shut it and wonder.
Why did I come here again?I must’ve stood too long in front of that open fridge, because somewhere along the way, I forgot why I was there. Why I started writing. Most painfully, I forgot my dreams. They spoiled.
For years, I waited in front of many doors. Doors I believed would bring me happiness.
In the end, they were doors I opened only out of boredom, hoping for something I didn’t even want, avoiding the extra calories of disappointment.
But I had dreams folded into the wings of a crane, and I had to let them fly.So I closed every door where hope fell short.
Some doors closed on their own.
Still, I had promises I made to myself.
To never throw my life away for fleeting joys.Behind every door I opened, I saw others feasting people with privilege in their hands.
‘Do you want some? It’s so good.’
Often, they were the ones who least deserved it.
So I shut the door quietly. And walked away.And when the last door closed behind me,
I began writing again,
asking myself why I was here, what I was thinking.With the same sharpened spoon I used to stir soup, I gave direction to my dreams.
My ideas were born from hunger. A hunger to cook and to write.That’s why I’m here.
To feed this hunger.
For myself.
For my dreams.And so I opened a new door for myself,
leaving the others behind,
with a bittersweet smile and a heart full of memory.I drew strength from the beautiful meals of my own kitchen
and I began again.I looked back at my dreams.‘‘What am I trying to say?’’
If you have a dream, follow it.
Don’t linger in front of fridges that hold no dreams.
Think.
Envision what you want to do. Then go stand in front of that fridge.You’re about to grab a snack you don’t really want.
It might feel good while eating, but hours later, you’ll regret it.So instead, fold a paper crane.
Wait for the day you’ll set it free.
Wait as long as you must.
In the end, you’ll eat the meal you truly love.
The one worth a lifetime.

Brevet‘‘Not lost, just waiting—like a flower saved for another season’’
iiRunning from rotten kitchens

I refused jobs in restaurants and hotels more often than not.
Unless I absolutely had to, I stayed away.
So for years, I worked directly with families, on my own.

But when I moved to Copenhagen, I had to work in a few restaurants.

The chefs and servers were in constant motion.
Hundreds of people ate and left.
Smiles on the floor, but behind their backs, faces full of hate, disappearing into kitchens thick with resentment.

Fanatics who valued a pig’s head more than a human soul.
Unpaid overtime.
A “sustainable world” with unsustainable labor.
Addiction.
Abuse.

Stories we’ve all heard, read, seen.
But from the inside, they reek.
And when you can’t escape, they become even more terrifying.
The food industry…

So when I realized how rotten it smelled, I ran.
I had no patience left for broken ethics,
for empty hierarchies,
for kitchens where the reason for cooking had long since spoiled.

Now it’s 2025.
I’m 30.
Still a rookie.
Still the kid with big dreams and the passion to make them real.

And to that girl from all those years ago,
I want to say just one thing:

<em>“Well done. You did it.<br>You stood only in front of doors that made you happy.”</em>

So last month in Copenhagen, I opened my own culinary studio.
It’s called KAVATA! 1

Its purpose?
To cook from the heart.
To harm no one.
To nourish, not exploit.

No obsession with shaping potatoes into triangles or making fish look like pears.
Just honest food, made simply,
restoring people through real, clean cooking.

Fed by my roots,
I’ve decided.
Reclaiming the name of Turkish cuisine in Copenhagen is essential.

If you want food that is good, fair, and clean,
Reach out to me.

With sincerity,
Nesrin Eren

Here it is the company website