Geleneksel Pişirme Yöntem ve Tekniklerinin Profesyonel Mutfaklarda Kullanım Sıklığının Belirlenmesi-Kapadokya Örneği (Determining The Frequency of Use of Traditional Cooking Methods and Techniques in Professional Kitchens: The Case of Cappadocia)

Abstract

This study aims to explore the extent to which traditional cooking methods—such as tandır (earthen oven), well-pit cooking (kuyu), metal griddle (sac), ash cooking (külde), and tile baking (kiremitte)—are utilized in professional kitchens, as well as chefs’ perceptions of these techniques and their roles within the context of sustainability. Conducted within the framework of a qualitative research design, the study employed snowball sampling to identify participants, and the data collected through semi-structured interviews with 15 professional chefs working in hotel and restaurant kitchens across the Cappadocia region were analyzed using content analysis. The findings reveal that traditional cooking methods still serve a significant function in professional culinary environments, particularly due to their capacity to enhance authenticity, preserve culinary heritage, and increase customer satisfaction. Furthermore, the chefs were found to engage in innovative fusion practices by integrating traditional techniques with modern culinary approaches, thereby contributing to the continuity of cultural knowledge. However, the study also identifies several limiting factors—such as time constraints, lack of appropriate equipment, and incompatibility with modern kitchen infrastructures—that hinder the broader application of these methods. The research highlights the critical importance of traditional cooking techniques for both gastronomic and cultural sustainability and recommends their systematic integration into culinary education curricula.