Sabir Ozkan

On behalf of adams international company,

I worked as a chef in the kitchen where meals were cooked for passengers in the dining and rest area reserved for Turkish Airlines business class passengers at John F. Kennedy International Airport.

I started my career as a dishwasher at Patlican Restaurant, known as one of the best restaurants in Istanbul, the city of Turkey. At the eggplant restaurant where I worked, I was promoted from dishwasher to kitchen staff, then to assistant chef, and then to chef and finally to kitchen chef. I continued to work steadily in the same restaurant until I came to America.