Most Successful Kitchen Chefs....

 Most Successful Kitchen Chefs....

Coord. Chef Ahmet ÖZDEMİR

 

What Do The Most Successful Kitchen Chefs Mean? How to Become a World-Famous Kitchen Chef without Even Seeing the Province? 

 

One of the most used terms of recent days is "Successful Kitchen Chefs." So what does this term mean? As far as I can see on the internet and social networks, different characters between the ages of 17 and 65 are tried to be introduced to the public as a successful chef, the best chef, the most knowledgeable chefs... These works consist of both written and visual media and personal efforts. Adventure lovers who were not successful in their own profession until the age of 40-45 in different professions, and after this age, they switched to the culinary profession due to their popularity and passion for hobby...

 

Once you see, someone you have never heard of is in the press as a "world-renowned kitchen chef" by magic hands in 3 months... When you examine the programs of these world-renowned kitchen chefs; The kitchen is poor enough to say lamb for veal, scoop for apple, scoop for skewer, stuffed for stuffing ... In the cookbooks where they dubiously say " I wrote" for centuries-old Turkish cuisine products, we come across with definitions of " Greek cuisine, French cuisine and Italian cuisine" . it's coming out!

 

So how does this happen? Did they really write these books? Or my related (Special Food Sauces) food brands on their behalf? Isn't it interesting when you open it and examine it, ready-made sauces and their names, flower oil and olive oil names, cream names, brand names of the pan, even salt are written in the recipes and text contents? 

 

Who is behind the world-famous kitchen chefs who have a " total history of 3 months" in the culinary profession ? What are their aims and objectives? You will find the answer at the end of my article on how they will profit from this fraud .

 

So, what is the effect of foreign food brands and related (World Food Trends) media outlets on the popularity of famous chefs that are polished and presented to the public in these 3 months? What kind of success-oriented career plan does it involve moving from an architect, engineer, lawyer to the culinary profession? The path to culinary chef in the culinary profession has recently been top-down kitchen chefs after their 40s.

 

I have prepared an article consisting of only questions on this subject. I think that it will attract the attention of professional volunteers who make an effort to be successful and do research on this subject. Although I am a person who started this profession by washing dishes in 1985 after primary school, I wonder if I could explain what I mean? I leave that to your discretion .

 

Let your conversation at the guest table not exceed 1 minute and consist of the shortest sentences...

 

By the way, a little advice; Don't make your guests feel like they are in the "spastic handicapped" class by telling your guests about your dishes, which are as big as a partridge egg that you put on 32 cm plates, and which are not clear from our culinary culture . Although you call it a work of art, the guests are stressed that my food is cold, let's go away. The whole meal you've been trying to explain for minutes is just a bite. Do not forget that the guests did not come to the restaurant (Restaurant Trends) to see you or chat with you, they came to eat. 

 

The details that I want to tell within my knowledge and experience are hidden " in the following questions ". Those who understand will definitely use it as a stepping stone in their professional careers. Those who do not understand will only be left alone in their own world of lies with popularity and successful chef, award-winning chef "idioms" ...