One of the five children of a mining worker, Nusret Gökçe. When Faik Şahhenk Secondary School left because of financial impossibilities, he took the knife of eline meat into his soul. He took his last salary and went to Argentina, and when he changed he rewrote his butcher's book.
NUSRET'S SUCCESS STORY
- Are you talking about where you came from?
I was born in Erzurum in 1983. I am one of the 5 children of a mining worker ... When I was 2 years old I moved from Erzurum to Darica. Because of my work I only saw my father every 4-5 weeks. Only my youngest brother is a high school graduate, except for the financial reasons that we have never been able to study. I had to leave Faik Şahenk Middle School to the golden age class.
- How did your career start?
I started as a butcher's apprentice on the street of Bostancı butchers. At the same time I worked with 10 craftsmen for a minute without any interruption. I have not taken annual leave, I have not taken overtime. I'm 18 hours a day.
- What was the break point?
In 2007, the butcher-restaurant concept service started at İstinye Park. This formation excited me. In 2008-2009, 'how does this business work in the world?' I said. Argentina, the United States and Japan should have gone best.
- No foreign language, no information, how dare you?
I went to Argentina in 2009 with 7 thousand TL which I took from my last salary and credit card. I spent three months in the farms, in the butchers, in the restaurants.
- What did you do when you went back to Turkey?
I continued my salaried job. I started to exhibit all my learning in the institution I work for. 'I made lokum first. 'Walnut', 'People who ate the cage first. I came, I guess the chemistry changed. I was in America in 2010. I have been applying for a visa but I have no money in my account, I have a registered home, no property, I am not married. I was rejected four times. I have been in the newspaper and magazine several times after Argentina. I gave them a three-month visa. The menu I made in the US was published in the New York Times. I ran a fugitive without getting paid at four of New York's leading restaurants.
