A Turmush correspondent spoke with this talented woman.
Gulzirek was born in 2000 in the village of Kurshab, located in the Uzgen district of the Osh region. From an early age, her life was full of movements: first, her family moved to Norway, where they spent almost four years, and then returned to their homeland. Upon returning, Gulzirek continued her education at the Turkish lyceum "Aychurek," which is intended for girls.
After completing her studies, she decided to dedicate herself to cooking and enrolled in the renowned culinary school "Le Cordon Bleu" in Malaysia. The training provided her with a solid foundation in professional cuisine, as well as an understanding of service standards necessary for working in international restaurants.
Upon finishing the course, Gulzirek interned at the "Nobu" restaurant, which is part of the "Four Seasons" hotel. This experience was pivotal in her career, as she became acquainted with the principles of modern Japanese cuisine and the high demands of working in a premium establishment.
On the chef's recommendation, Gulzirek continued her career at "Nobu" in Qatar. During the World Cup, the restaurant operated under intense pressure, and it was there that she gained valuable experience working in an international team at a fast pace.
She claims that this experience was a real school for her, where attention to detail and responsibility for results were crucial.
The next stage of her career was marked by the J-1 program, which allowed Gulzirek to move to the United States and start working at "The Ritz-Carlton" in Santa Barbara, California. Over the course of a year, she significantly expanded her professional skills and deepened her knowledge of service culture, as well as had the opportunity to travel across the country to explore the culinary traditions of various regions.
Later, she was invited to continue working in the Cayman Islands at "The Ritz-Carlton, Cayman Islands." This hotel is recognized as one of the most prestigious in the area and has been awarded the "Triple Five-Star" and the Michelin Key received last year.
As Gulzirek herself notes, the Cayman Islands represent a small, calm, and safe corner where life is mainly focused on tourism, hospitality, and service. Despite their small size, the level of cuisine and service here remains high.
Among the most challenging moments in her career, she highlights living away from her family, constant adaptations to new countries and cultures, as well as the fast pace of work in a professional kitchen. Among her achievements, Gulzirek considers her experience at "Nobu" and "The Ritz-Carlton," as well as her successful choice to work at the "Blue" restaurant, which is considered one of the best in the Caribbean region.
In her free time, Gulzirek enjoys walks by the ocean, sports and yoga, photography, and relaxation. She dreams of continuing to develop in her profession and one day opening her own restaurant or bakery, where she can combine international experience with her love for fine cuisine.
Reference
The Cayman Islands are three small islands in the Caribbean Sea, which are a British territory. They are located near Cuba and Jamaica and are famous for their white sandy beaches, warm ocean, and developed tourism. Warm weather prevails year-round, with many tourists and a high level of service. The main island is Grand Cayman.
MICHELIN Key is a new system from the Michelin Guide, similar to "stars," but intended for hotels. If a hotel receives 1 MICHELIN Key, it means it is recognized as "a very special place to stay."
