Tanınmış Türk Şeflerin Bakış Açısıyla Türk Mutfağında İnovasyon (Innovation in Turkish Cuisine from the Perspective of Well-Known Turkish Chefs)
DOI:
https://doi.org/10.21325/jotags.2021.797Keywords:
Turkish cuisine, Innovation, Chef, Gastronomy tourism, Gastronomy educationAbstract
In the study, the data was collected with the semi-structured interview method with 17 well-known chefs in order to determine their views on innovation in Turkish cuisine, gastronomy in Turkey, and gastronomy tourism. Chefs emphasized statements that praise the richness, exhaustiveness, sophistication, taste and long-standing past of the Turkish cuisine. Most of the chefs think that Turkish cuisine is open to innovation, and that innovation is necessary but practices are not enough. According to the chefs, innovation practices are carried out without knowledge, in a way that does not reflect the Turkish cuisine culture, and may have negative consequences about the protection and promotion of it. All chefs stated that, they use local products in their menus. However, they consider the seasonal consumption, naturalness, procurability of these products. Chef candidates were advised to learn their own country’s cuisine culture and protect it at first in the innovation. Problems related to gastronomy education are among the most frequently stated problems in the gastronomy field.
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