Ebru Erke graduated from Ege University, Department of Food Engineering. She studied on different cuisines around the world for two years. Her writing career which has started with a food book editorship, now is continuing as the chief editor of Food and Travel Turkey, editorial consultant of La Cucina Italiana and gastronomy columnist in Hürriyet newspaper. After completing her tea training in India she took the certificate of ITMA, International Tea Masters Association based in America. She practiced on olive oil in Siena and took the olive oil tasting mastership certificate from IRVEA Olive Oil Academy which also has validity all around Italy. Furthermore, she became one of the World’s few water sommeliers after her education in Munich Doemens Academy. She is a member of Mutfak Dostları Derneği and an active Slow Food supporter. Author has two books published named “Breakfast” and “Tea”. She has been producing TV documentaries upon different subjects for Digiturk-Bein Media TV.