gastronomy consultation

  What is the Importance and Use of Visuality in Gastronomy? Some of the food presentations I have come across on social networks lately are deplorable in terms of Turkish cuisine. The food pictures shared on the relevant social networks confuse our volunteer brothers, especially in the culinary profession. Some of these shares do not go beyond purely visuality and the effort of liking and liking. Previously, I wrote an article titled "What is Considered in Special Meal Photo Shoots". Although these food pictures, in which the concepts of culinary profession and gastronationalism are ignored, ignorance and culinary poverty are at the top, are despised by real professionals, on the contrary, "empty acclaim" is appreciated by the ostentatious kitchen poor. These tastes show the way used in the degeneration of Turkish cuisine from tent to palace, as well as the loss of knowledge and energy of some of our young colleagues on the way to their success-oriented goals, as a

  Gastronomide Görselliğin Önemi ve Kullanımı ... Merhaba arkadaşlar; Son zamanlarda sosyal ağlarda karşılaştığım bazı yemek sunumları Türk mutfağı açısından içler acısı.  ilgili sosyal ağlarda paylaşılan yemek resimleri özellikle aşçılık mesleğinde yeni meslek gönüllüsü kardeşlerimizin kafasını bulandırmaktadır. Bu paylaşımlardan bazıları tamamen görsellik ve beğenme, beğendirme çabasından öteye geçmemektedir Daha önce "Özel Yemek Resmi Çekimlerinde Nelere Dikkat Edilir" isimli bir makale yazmıştım. Aşçılık mesleği ve gastromilliyetçilik kavramlarının yok sayıldığı, cehalet ve mutfak fakirliğinin tavan yaptığı bu yemek resimleri gerçek profesyoneller tarafından hor görülse de gösteriş delisi mutfak fakirleri tarafından sosyal ağlarda aksine "boş beğeni" beğeni toplamaktadır. Bu beğeniler esasında Çadırdan saraya Türk mutfağının yozlaşmasında sarf edilen yolu göstermekte olduğu gibi başarı odaklı hedefleri yolunda genç meslektaşlarımızın bir kısmının bilgi ve enerji

 What are the Duties of Vegetable Masters? Extremely important "hygiene" measures have been taken against the risk of "contamination" in touristic hotels and urban hotel kitchens with international tourism standards, one of which is the kitchen called vegetable shop or vegetable production.  Among the kitchen sections, this kitchen, where the HACCP rules are applied, located at the kitchen entrance, includes Kitchen Units that are used to wash and clean vegetables. Vegetable masters ( Vegetable Masters ) in charge of the kitchen organization are not exactly in the status of a master or cook.  Considering the wages they have received, they are equivalent to assistant cooks in the status of journeyman. One day later, all vegetables and salad groups to be used in the main kitchen sections are cleaned in the vegetable shop under completely hygienic conditions.  The cleaned products are dried in the relevant food processors and distributed by the vegetable growers to the

  What are the Duties of Substitute Chefs? In the hotel kitchen organization, there are deficiencies in the business divisions and weekly work schedules. These deficiencies are caused by weekly leaves, annual leaves and sick leaves and the like. In the work programs prepared by a successful  kitchen chef together with the  Sauce chef  , the missing masters are replaced by  Substitute Chefs . The number of substitute cooks is proportional to the total kitchen staff. Substitute Chefs are selected from experienced cooks close to the chefs of the kitchen department and they have a much broader knowledge and experience than normal cooks.  This is because they can sometimes replace cold cooks and sometimes hot cooks. In certain periods of the year, they have the knowledge to replace even the chefs of the kitchen department. They are responsible for all the work that he is doing until the main duty owner arrives in the kitchen staff that are vacated due to different reasons. They are the cook

 Duties of Decor Masters Hotel open buffets have decorations with different patterns made of melons, watermelons and pumpkins. At the same time, on the cold appetizers, there are food decorations made of vegetables such as cucumber, orange, carrot, and flower and similar patterns.  These food decorations are not put for consumption by hotel guests using open buffets. It was made by the decor masters working in the cold section of the main kitchen in order to make the buffet look pleasant to the guests during the meal time (average 2 hours) from the hotel open buffets. Decor masters prepare decor for dishes that will go to room service. Cold  decor masters  make decorations from solid oils, styrofoam foam, plaster, ice and similar products according to the dishes and open buffets they will decorate. Note:  The definitions given in this study ( Hotel Kitchen Organization ) were taken into account, and the standards of a five-star hotel with international tourism standards and serving 12

  An Evaluation of Turkish Cuisine from the Perspective of Foreign Cuisine Chefs  A. Celil CAKICI* Distinguished WORK** Summary A research was conducted in order to reveal the views of foreign chefs about Turkish cuisine. The data were collected from 11 chefs who participated in the "Mediterranean Cuisine Days" held in September 2014 in Hatay, using the interview form approach. The data were subjected to content analysis. It was stated that the chefs who accepted the meeting had an idea about Turkish Cuisine before .It was determined that they liked the food very much in terms of portion, variety of spices, nutritional value, quality, taste and taste-compatibility. In addition, with the common view that Turkish cuisine has a special place among world cuisines, it has been stated that it contains many different and interesting dishes. On the other hand, it has been determined that it causes discomfort in terms of hygiene, digestion and excess sugar, albeit a little. In the lig

  How to Advertise a Restaurant? "Restaurant Promotion" You have somehow launched your new restaurant by making serious investments with the aim of certain success and you are getting ready to welcome your first guests. With its bitter and sweet, you are planning to relieve a great tiredness by opening your restaurant to service. Maybe this investment of yours can be punctuated by owning the best restaurants in the city in the future. Well, do you know that opening your restaurant is a new beginning and the main challenge is just starting with different balances? * According to the Restaurant Concept Design , * Why Should the Notables of the City Come to Your Restaurant?  * What Do You Have Worth Preferring?  * Which of your services do you plan to stand out with?  * What Are Your Most Ambitious Meals?  * How do you plan to introduce the greatest features of your restaurant to your future regulars? Headlines such as these are the topics that you should focus on and think abou