You know you are in the presence of greatness when you learn of the work of someone who has dedicated their life to a passion.

 Such is the case with Chef Channon Mondoux, a culinary historian and cultural anthropologist who has worked for decades researching, translating, cooking, and exploring historic Ottoman cuisine.

Chef Mondoux intrigues us all when she says, "Baklava is the quintessential Turkish dessert, legendary for its luscious flavor, delicate pastry, and indulgent use of honey, butter, and perfumes. My love for baklava led me to delve deep into its history."

Recently, she presented on the history, methodology, and replication of baklava in pre-17C Ottoman culture. I was FASCINATED (watch the video, below!).

Now she's back with a global project to keep these ancient recipes' history, art, and taste alive. She notes, "I can't wait to sit with you and savor the past together."

Count us in. 

Chef Mondoux was invited to accompany a small group to Turkey in February 2023. The trip will allow her to pursue further research into the origins and development of baklava in Anatolia and build on our knowledge of the authentic recreation of this iconic Ottoman pastry. She has launched a GoFundMe to assist with the project.

Chef Mondoux notes, 

Over 30 years ago, I began to study historical cuisine. When I read the first authentic medieval recipes I found, it reminded me of how my Memé instructed me on how to make a dish. It was as natural as reading any other cookbook. After many years of work recreating and researching various period cuisines, it became apparent that the knowledge and expertise in this genre was an uncommon and sought-after skill. 

My work in Ottoman historical cuisine resulted in the publication Celebration at the Sarayi: A Feast in the Palace of Suleiman the Magnificent. This multi-media, award-winning E-book caught the attention of the Turkish Cultural Foundation, and resulted in an invitation and a three-week long trip to act as a cultural ambassador to Turkey in 2009. While there, I cultivated many long-lasting relationships with Turkish authors, chefs, and food historians.

She has spoken and taught often on the subject, including at the University of Ohio’s Experimental Archeology program, the Middle Eastern Institute in Washington D.C., the Chicago Culinary Historians, at a plethora of SCA events, and at local libraries and community groups (here's her talk at the Kalamazoo Public Library!). 

Channon and Dan Mondoux

Why does she love baklava so? Take a look at her recent presentation:

I highly encourage you to read, support, and taste (if you can!) this extraordinary historian's most delicious ventures.

Find Chef Channon on Facebook: https://www.facebook.com/ChefChannon

Photo of Channon and Dan courtesy and copyright Jessica Van Hattem. All other photos courtesy and copyright Chef Channon Mondoux.