HOMETOWN: Ankara, Turkey – currently resides in San Francisco, Calif.
PROFESSION: Executive Pastry Chef, Taste Catering & Event Planning
CULINARY EDUCATION: Kitchen-Trained
FAVORITE SIMPLE FALL DESSERT RECIPE: Farm-Pluot Galette, Hazelnut Frangipanne, Vietnamese Cinnamon Chantilly.
Yigit Pura began his culinary training at the age of four in Ankara, Turkey while helping his mom make spoonfuls of dark caramel. His official culinary training began at the age of 20 in San Francisco, working in some of the top kitchens. He then moved to New York City, where he landed a position at Le Cirque 2000, and moved shortly after to The Four Seasons Hotel. Yigit then landed what he would call his "golden step," as the Pastry Sous Chef at Daniel, under Chef Daniel Boulud, where after working for two and a half years, he was promoted to Executive Pastry for Daniel Boulud in Las Vegas. He has since returned to San Francisco working for Taste Catering and Event Planning. Yigit relates his philosophy on baking to Buddhism – "Enlightened desserts lie between the two extremes. You have to respect the history and heritage of food, while still feeling inspired to re-create things everyday." If he could be re-incarnated as one thing in his next life time, it would be Jamaican Lilikoi (Passion Fruit), or a green cardamom pod.
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