Honoring Dr. Banu Onaral: A Lifelong Champion of Knowledge and Progress
Born in Istanbul, Turkey, Dr. Banu Onaral came from a lineage deeply rooted in innovation. Her mother, Şükûfe Demirağ, was the daughter of Nuri Demirağ, a pioneer in Turkish aviation and industry, while her father, Mehmet Kum, was one of Turkey’s first aircraft engineers and pilots. This environment nurtured her passion for learning and exploration from an early age. Dr. Onaral attended Notre Dame de Sion French Girls’ High School in Istanbul and pursued higher education at Boğaziçi University, earning a BS and MS in Electrical Engineering. She completed her PhD in Biomedical Engineering at the University of Pennsylvania in 1978. Joining Drexel University in 1981, she became the H. H. Sun Professor of Biomedical Engineering and Electrical Engineering, and later, the Founding Director of Drexel’s School of Biomedical Engineering, Science and Health Systems.
- Published in Academicians
- Written by Admin TOA
America's leading media platform in the field of law, law.com, announced the finalists of the Office Managing Partner of the Year award among law firms in America. Barbaros Karaahmet, the managing partner of Herrick Feinstein, one of the well-known law firms in New York, was also included in the list where 10 firms made it to the finals. The evaluation, where the winners will be announced on September 5, includes partners from leading law firms in America such as Sidley Austin, Manning Kass, Tully Rinckey, Holland & Knight, Akin Gump Strauss Hauer & Feld, along with Herrick Feinstein.
Engin Aktaş, the successful Turkish professional who has been a manager at Calandra's Bakery for 40 years, is a man who stands as a right-hand man to the owner, a member of the family. His life story is a testament to resilience and triumph, unfolding against the backdrop of Calandra's Bakery, a renowned institution in New Jersey. Let's delve into the remarkable journey of Engin Aktaş, where passion, dedication, and a touch of destiny intersect. In August 1984, when he arrived in America, he sought to try his luck in his father's profession of baking in Türkiye. He applied for a job at a small bakery in Newark. The owner observed his dough handling skills but wasn't entirely impressed. "You're good, but not that good," he remarked. Determined, the young Engin boldly replied, "We'll see about that," and set off to another bakery across the street. There, he was immediately hired. After three weeks of work, he returned to the first bakery he applied for a job. Little did he know that this place would be Calandra's, one of New Jersey's most famous bread bakeries. From that day forward, he would change not only his own fate but also the lives of countless Turks who would venture into New Jersey. Established by Luciano Calandra, an immigrant from Palermo, Sicily, in 1962, the bakery is still managed by his children Anthony, Luciano Jr., and their grandchildren.
Jackson Hole Burgers chain were started by brothers Jimmy and Chris Meskouris at 232 East 64th Street on the Upper East Side of Manhattan in 1972. The name "Jackson Hole" was selected for the restaurant because they found a National Geographic article on Jackson Hole, Wyoming under the floor when they were renovating and they also happened to live in Jackson Heights, Queens. 
Vasiliki Vourliotaki, a 36-year-old talented chef, was born and raised in Athens, Greece. She discovered her passion for cooking at a young age and pursued her culinary education in Athens. After completing her studies, she started working at a restaurant in Rhodes, Greece, which was part of a hotel. Initially, she began with simpler tasks like preparing salads but soon found her true calling in cooking on the line, specializing in sautéing and grilling. While there are no professional restaurateurs in her family, cooking has always been a shared love and talent. From her great grandmother to her father, mother, and even her brother-in-law, the art of cooking runs deep within their blood.
Emre Yeşil, 36, a visionary chef who continues his profession with unwavering passion. For about 13 years, he has been honing his skills as a chef. His participation in renowned food festivals in Türkiye has earned him numerous awards, showcasing his exceptional talent. He has also received culinary training at prestigious culinary academies, including the Istanbul restaurant of Turkey's Master Chef Mehmet Yalçınkaya. In 2018, he embarked on a new culinary journey in the United States, working in esteemed restaurants in New York and New Jersey.
