The food designer who changes the chemistry of things: Ceyda Artun

Ceyda grew up in a large family in Urfa, where her relatives worked on the construction of the Atatürk Dam. She was raised in a farmhouse where pasta was handmade, the dining table was the heart of conversation and laughter, and life revolved around food and food related topics such as how to separate waste. In later years, she earned her undergraduate degree from Bilkent University’s Faculty of Communication and later pursued a master’s in graphic design at Eskişehir Anadolu University, eventually becoming a lecturer. However, various health issues led her to question symptomatic medicine, read more, grow increasingly curious, and ultimately, after 5 years in the academics, leave it to study plant-based cuisine at Matthew Kenney's PlantLab on a scholarship. She may have left the university, but she carried the institute within her.

Non-Fish Canapé from One Carnivore, One Herbivore dining series.

While exploring ideas for workshops under the cooks in residency concept, private dining events with international chefs, and culinary publications opportunities at Bodrum, she crossed paths with Ayşe (Köroğlu), who had studied at the same school. This connection led her to Istanbul and to Aishatelier, where they combined and expanded their dreams. Together, they created a physical space dedicated to plant-based workshops and culinary design. Though the pandemic allowed them to stay afloat for a while by delivering plant-based meal kits, they ultimately decided to close the space in the middle of the pandemic.

Ceyda loves to create. She’s one of those people who, the more they produce, the more they feel the need to share. Social media content production alone wasn’t enough to satisfy her drive to spread knowledge. So, alongside her close friend Setenay, a texture designer, she founded Sanki inside an old coffeehouse in Vişnezade. After an extensive renovation process—and heartfelt thanks from local women in the neighborhood—Sanki became more than just an atelier. It evolved into an interdisciplinary space. A meeting place, a kitchen, not a restaurant, but a tasting hub. Sanki became a brand. Under Sanki’s roof, where everything revolved around the kitchen, each creation is guided by the principles of sustainability, plant-based nutrition, and eco-friendliness. Sanki Atölye continues to create as Sanki Kreatif these days.

Kale Ceaser Salad

I met Ceyda in March 2024, when The Vegan Gazette was still just an idea in my mind, on the first floor of Sanki Atölye, during the final days before its closure to make way for new dreams. Sitting at a table facing the street, in the middle of a lively conversation, I got to know her over carrot-smoked salmon canapés—so good they could convince anyone to go vegan.

To feature Ceyda’s story in The Vegan, I need to catch up on the past year. The future of the fermentation workshops she has created in carefully selected venues like Beykoz Kundura, and the content of her One Carnivore, One Herbivore dining series with Mösyö Şokola on Sundays, are just some of the questions I need to ask to bridge the gap.

But to pique the interest of the can’t-give-up-kebab club, I’d love to share her writings on the plant-based mixtures she uses in dishes like karnıyarık, köfte, lahmacun, and burgers. For those who miss traditional flavors, her video on handmade vegan spinach and tofu börek would be a great addition. And for those tired of making lentil soup, her recipe for transforming lentils into tofu is a must-share.

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