gastronomy consultation

  "Elysium" LAGOS At Elysium, we want our guests to leave with an otherworldly intercontinental experience—a melding of multicultural flavours, served with such purposeful presentation as to evoke not just complete sensory pleasure, but also deep appreciation for the art. Our Head Chef, Ahmet Özdemir has curated such an experience for our esteemed guests to partake in the fusion flavors of the "Silk Road" fame. His radical offering: a tasting menu with a whopping 42 original intercontinental dishes inspired by culinary exposure spanning five continents across the globe. Most of the meals in this special lineup of legendary meals are from Turkish culinary culture and historical Ottoman palace cuisine. It is an exercise in refining one's palette, a journey for the ones who dare. A theatrical performance, with the timing and order of each small–portioned delight, from the opening to the final act, contributing to the overall story. Our goal is a once-in-a-lifetime

  What are Banquet Menus and Protocol Services?   What is a banquet?  Who Is Feasted?  What is the purpose of the banquet?   What is a banquet? Who Is Feasted? What is the purpose of the banquet? Who Feasts? How should the service and kitchen staff behave in the banquet organization? What are the protocols of the banquet organization? Which questionnaires and forms are prepared and delivered to the management? How does the restaurant business prepare an organizational agreement text for the banquet? Where Are Banquets Held? Who attends the banquet? What is the purpose of banquet menus? What are the banquet rules, especially in hotel businesses? How are the most important Banquet criteria applied?   Who determines the rules of the banquet organization? What is the difference between protocol meals and banquet organization? How many people do official protocol dinners consist of? What is the importance of the number of people in the banquet protocol? How to make menus with banquet planni

 How to Make a Winter Menu?   With the start of the winter months, a flurry of winter menus started in the best restaurants in the gastronomy sector. Turkish cuisine chefs , who have a very important contribution to the survival of our culinary culture, are preparing to include delicious world flavors in the best restaurant menus. Winter menu preparations focused on supporting the immune system and healthy nutrition are also among the 2022 gastronomy trends.   * How is the winter menu made? *  What should be considered when making a winter menu in the Best Sample Restaurant Menus? *  What dishes should be included in the winter menu in Marka Restaurants of the city ? *  Is it necessary to get Menu Consultancy in order to make a winter menu ? *  What should be the characteristics of the winter menu in Gastronomy and Culinary Consulting ?   *  How can I reach Turkish cuisine chefs who can serve on Restaurant Consulting in the Food and Beverage sector ? *  Does the new Restaurant Concept

  Food Culture in the Balkan Peninsula in the 19th Century According to Travel Books* Ozge Samanci** Login One of the main debates in Turkey's gastronomy circles is the meaning attributed to the expression Ottoman cuisine. Ottoman cuisine, a marker of a newly discovered heritage, has become a very popular topic in the media and Turkish restaurant industry for the last two decades. While some of the restaurants offer examples of ancient dishes discovered in Ottoman cookbooks and manuscripts, some of them have an approach to marketing the familiar local dishes of Turkey as examples of Ottoman cuisine. There is no definite definition for Ottoman cuisine. For some it represents the food culture in the Ottoman palace , for others traditional Turkish Cuisine History .  As a matter of fact, it is a very problematic approach to describe Ottoman cuisine as a unique and unchanging culinary culture, considering the wide geographical regions of the Ottoman Empire, its religious and ethnic cult

  What is the Operation of Hotel and Restaurant Equipment Stores in Turkey? In different countries of the world, trade is carried out by different methods. There is great variation in how this system works in many countries. In some countries, any product is sold only by the brand to which it belongs, while in some countries, products belonging to these brands are sold by other authorized businesses. In Turkey, this system works as follows: Along with restaurant and hotel kitchens, there are factories where products belonging to the service and restaurant group are produced. Some factories do not have a brand. It produces the desired product groups with the name of the desired brands. The company that wants can make products with the name they want in these factories. Products with advertising and promotion are more expensive.  But a product of the same quality can be made by another company from the same mold and with the same features. There are no advertisements or promotions. The p