She received a bachelor’s degree in business management. Her love of cooking, which has been exist since her childhood, has become her main occupation.

Since 2006, as a researcher and writer, she published writings and recipes on “Genuine Foods and Lost Tastes” in various publications.
In an effort to introduce genuine food to children and to perform practical teaching for them, she gave courses on “Genuine Food” to 800 children at the kindergartens of a private school.

She organized “Kitchen Workshop” activities with the attendance of parents and children. She performed “Children with Ideas” and “Mom, Look There is a Bluefish” workshops as part of Slow Food Istanbul.

She performed “Istanbul Flavor Map” series workshops at Borusan Holding Studio-X Istanbul, and “Genuine Food” initiatives at YGA Leadership School. Being the author of the book “Genuine Probiotic Nutrition”, Kuşçu gives courses on “Fermentation”.

She gives practical “Probiotic Nutrition and Fermentation” courses with the attendance of 6-7 year old children. Her book “Finest Alternatives for Junk Food” contains 85 recipes for healthy, easy and delicious snack in 7 different categories.