Evaluation of the Restoran Chef's Views about Menu Development and Product Processing Processes: Sampel of the World 50 Best Restaurants List
Keywords:
Gastronomy, Local product, Michelin-Starred Restaurants, The World’s 50 best restaurantsAbstract
In this study, it is aimed to determine menu creation and product determination strategies of restaurant chefs entering the world's 50 best restaurants. It is thought that the research is important in terms of reflecting the opinions of the restaurant chefs entering 'The World’s 50 Best Restaurants List' which is one of the most important restaurant evaluation organizations in the world. In the study conducted under the qualitative research method, a semi-structured interview form was used to obtain the data. As a sample in the research, the chefs who participated in a gastronomy conference in Istanbul and entered the world's 50 best restaurants list were asked about their opinions. It has been found that the use of
local products and local suppliers is very important in the research, that local products should be modernized and used during the product development process, that environmental sustainability understanding and labor exploitation should be paid attention to. Suggestions were presented to restaurant chiefs and managers in the direction of the results obtained.
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