Profesyonel Mutfak Şeflerinin Özel Beslenme Türlerine Yönelik Bilgi Düzeylerinin ve Bu Alandaki Uygulamalarının İncelenmesi (Investigation of Professional Kitchen Chefs' Knowledge Levels of Specific Diet Types and Their Practices in This Field)

Ekim İSTEM; Müesser KORKMAZ

doi:10.63556/jotags.2026.1821

Authors

Ekim İSTEM
Müesser KORKMAZ

DOI:

https://doi.org/10.63556/jotags.2026.1821

Keywords:

Special dietary needs, Professional kitchen, Gastronomy, Qualitative research, Grounded Theory

Abstract

In recent times, the increasing number of individuals with special dietary requirements is reshaping the service approach of professional kitchens. This study aims to examine the knowledge levels of chefs working in professional kitchens regarding special dietary requests and their related practices. The study was designed using a qualitative approach, and semi-structured interviews were employed to collect the data. The obtained data were analyzed using the Grounded Theory method. Through the coding process, three main categories were developed via open, axial, and selective coding: “lack of awareness and challenges, information sharing during the reservation process, and physical arrangements in the kitchen.” Based on these categories, the “Practice-Oriented Knowledge Cycle Model” was developed, revealing how chefs’ knowledge, professional experience, risk perception, and organizational support shape their practice behaviors. The study concluded that “mandatory training for special dietary types, the inclusion of special diet options in reservation systems, and cross-contamination prevention measures in kitchens” are fundamental requirements in the sector. The findings are intended to make a significant contribution to the development of a gastronomy service approach that is sensitive to special dietary needs.

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