Ahmet Dede, head chef of Dede in Baltimore, has many stories to tell. Among them: childhood memories of lavish breakfasts on the floor of the Ankara house that his grandfather built;  his rise in Ireland to earn a Michelin star at the West Cork restaurant, the Mews; and the origins of some of his favourite dishes in his native country of Turkey. What are Turkish culinary regional differences? What constitutes a great kebab? Most importantly, is it possible to be both a dedicated chef and a passionate Turkish native and yet manage to keep those identities separate? Note: we had so much fun talking to chef Dede that we reluctantly had to cut some of the interview for time. Specifically, Blanca, Dee, and Mei, in their wrap up, refer to Dede educating himself on the Michelin system by reading The Perfectionist, Rudolph Chelminski’s scrupulous biography of the tragic chef Bernard Loiseau. You can find bonus clips from our talk on our website http://www.spicebags.ieChef Dede also said that he is planning to have his mother into the restaurant for a Four Hands dinner as soon as it is possible. Once you hear Dede talk about his mother’s cooking , you will be as excited as we are. Watch http://www.spicebags.ieand https://www.customhousebaltimore.com/ for updates on this event. Referenced in this episode: Dede Restaurant, Customs House, Baltimore https://www.customhousebaltimore.com/dedeAyla Turkish Foods, 30 Capel Street, Dublin w (http://www.ayla.ie)