My dear colleagues and brothers and sisters who are new to cooking and culinary arts, 

 

I, Chef Ahmet ÖZDEMİR, as an international and intercontinental restaurant consultant and culinary consultant, am a world ambassador of Ottoman and Turkish Cuisine. Based on my own experiences, I would like to emphasize the importance and happiness of providing pro bono service in line with our common goals in this field . In this service race, only our colleagues who run for the same purposes can know the value of those who lead the way...

 

Instead of chasing popularity on social networks, producing and sharing information is a healthier choice. Sharing knowledge among our colleagues will contribute greatly to the training of professional chefs of the future and the promotion of Turkish cuisine worldwide. In this context, my personal efforts and work consist only of my personal means , without receiving support from any association, federation or confederation , and are carried out with the idea of ​​a social duty.

 

My goal is to better promote our cuisine worldwide and bring it to the place it deserves.

 

In this process, I am grateful to the Turkish chef news editors who I supported within my own financial means. However, I have to regretfully state that fairs and festivals held for the promotion of our cuisine often become a means of " profit making ".

We witness that the budgets allocated by the state are not spent sufficiently on this area. A large part of these budgets is shared among some culinary associations and federations that use the name of our cuisine. The fact that the presidents of these institutions do not even have an article written about Turkish culinary culture and its promotion is an indication of this indifference.

 

The truth is that wherever there is money and profit in this field, there are people and institutions whose real purpose is not to promote Turkish Cuisine. On the other hand, those like me who act with personal means continue to share their knowledge and experiences about Turkish cuisine with a sense of social duty.

 

My dear professional volunteer brothers, the more information you share, the more beautiful and more it increases.

 

I believe that this awareness will take us forward in our profession and cuisine. Remember, certificates of achievement received from associations and federations do not make you knowledgeable and successful. The important thing is to combine knowledge with your experience and professional ethics and to achieve craftsmanship and perfection through the Ahi relationship.

 

Being knowledgeable and sharing that knowledge with your colleagues is the key to success in your career. Improve yourself and your culture, add value to both yourself and Turkish cuisine by sharing your professional knowledge. Remember, if we have more knowledge together, if we learn our own culture and history and reflect our knowledge in our kitchens, menus and dinner plates, Turkish cuisine will win in the world.

 

As Chef Ahmet ÖZDEMİR , I wish you success in this journey, and as a lover of Turkish cuisine, I believe that we will protect this valuable heritage together and develop our historical taste legacies from the past by carrying them to the future in the best possible way. You can review and benefit from the 394 personal articles and 364 reference works I have shared below by clicking on the " red " raised words or by copying and pasting  the links under the titles into your browser.

 

May God bless you for these services . But you can also add your own information to this information and share it with your kitchen staff and other colleagues who are devoted to the culinary profession, for the future of Turkish cuisine in the world ...

 

NOTE:

 

Dear Colleagues and Future Chefs,

 

Information only gains meaning and multiplies when shared. Rich contents such as Turkish nutritional culture, halva tradition, and food epics are part of our historical and cultural heritage. Discover this heritage with works such as Kitâbü't Tabbâhîn and Melceü't-Tabbâhîn, as well as resources such as the Ottoman Culinary Dictionary and Surname-i Hümayun. In the future, as I mentioned in my 2024  World Gastronomy and Tourism Trends  article, you will carry this valuable heritage; Prepare yourself for this journey in the best way possible with your love for our profession and cuisine.

 

Remember, although the awards and medals received from relevant associations and federations symbolize success, real knowledge and success are gained in the field. The important thing is not popularity, but being knowledgeable. When you combine your knowledge, experience and professional ethics,  you will achieve excellence, as I mentioned in restaurant trends in 2024. When you blend it with the Ahi culture, you will exceed the limits in your career in the menu trends of the future. Remember, others notice true value and success without you having to try to see it.

 

Honesty and wisdom are proven by actions, not just words. Popularity  will come automatically when others start talking about you in Restaurants of the Future . This is part of your research and learning process. Increase your knowledge on subjects such as Ottoman sherbets, palace cuisine, the history of soup, and  expand the richness of Turkish cuisine by sharing this information with your colleagues.

 

Remember the beauty of sharing knowledge: You have knowledge, I have knowledge. When we share our knowledge,   both parties become richer, as I mentioned in my Restaurant Cuisine Trends article. This process will contribute to the success of Turkish cuisine in the global arena.

 

On this journey, shed light on the future of Turkish cuisine in 2024 Food Trends by sharing information about our culture and history with your colleagues  . "If we don't know us, who will know us? If we don't keep us alive, who will keep us alive?" Act with thought. In this journey,   I would like to thank every colleague like you who loves and values ​​Turkish cuisine for New Gastronomy Trends and wish them success.

 

* What are the Features of Refined Cuisines in Gastronomy ?

* What is Food and Beverage Management in Gastronomy ? 

* What are the Personnel Hierarchy and Personnel Duties in Gastronomy Establishments?

* What is Kitchen Management in Gastronomy ?

* What does " Service Quality " mean in Food, Beverage and Accommodation Businesses ?

* What is Restaurant Management in Gastronomy ?

* How to Select Suppliers for Hotel Kitchens and Restaurant Kitchens ?

* What Does a Roadmap Mean in New Restaurant Businesses?

* What are the Effects of Compensation Strategies for Service Errors on Restaurant Management ?

* Restaurant Management Circular in Gastronomy is Prepared by Taking the Following Items and More into Consideration....

* How to Become a Brand Restaurant in Gastronomy ?

* What are the reasons why guests prefer restaurants in gastronomy ?

* How to Prepare Restaurant Management Reports in Gastronomy

* What are Cost Calculations in Restaurant and Hotel Management ?

* What Does Stock Management Mean in Restaurants?

* What are the Schedules and Minutes in Restaurants and Hotels ?

* What are " Surveys and Forms " in Restaurant Management ?

* What Does Guest Satisfaction Mean in Gastronomy?

* What Does Organization Agreement Text Mean in Gastronomy?

* What Does Kitchen Equipment Mean in Gastronomy?

* What is the Relationship of the Restaurant and Hotel Main Kitchen with Other Sections?

* What is Kitchen Planning in Gastronomy ?

* What is Sauce in Gastronomy? How to Make Special Food Sauces ?

* What are the Knife Types in Professional Kitchens? What are the types of knives used in professional kitchens ? What to Consider When Buying a Knife? 

* What are the Hygiene Rules in Hotel Businesses ?

* What are the Culinary Trends from Past to Present ?

* What are the characteristics of hotel kitchen and restaurant kitchen employees ?

* How to Provide Culinary Training in Hotels and Restaurants ?

* What is Kitchen Organization in Gastronomy ?

* What are the Most Important Factors to Consider in Kitchen Design in Food and Beverage Businesses ?

* What are the Kitchen Units in Gastronomy ?

* What are the Storage Procedures in Hotel and Restaurant Kitchen Management ?

* What is Efficiency in Hotel and Restaurant  Kitchen Management ?

* What is the Food and Beverage Department Organization Chart ? 

* What is the Cooking Equipment in Professional and Industrial Kitchens ?

* What are the 2024 Hotel Trends and Accommodation Trends ?

* What is the Secret to Making Restaurants Indispensable ?

* What are the 2024 Professional Hotel Kitchens and Restaurant Kitchen Trends ?

* What Does Pre Opening Mean in Hotel Businesses ?

* What is the Brief Definition of Professional Hotel Kitchen Technologies ?

* What is Professional  Hotel Kitchen Organization?

* What are the Features of Professional  Hotel Kitchens ?

* How to Make a Systematic Workplace Arrangement Plan in Hotel Kitchens ?

* What is Industrial Kitchen Planning ?

* How to Calculate Costs in Restaurants and Hotels ?

* What are the Professional  Kitchen Types ?

* What are the Basic Principles of Haccp in Gastronomy?

* What is Considered in Production in Restaurant Kitchen Management ?

* What are the Receiving Procedures in Restaurant Kitchen Management ?

* What are the Kitchen Departments in Gastronomy , Who are the Kitchen Staff?

* What is the Importance and Features of the Restaurant Food Menu ?

*  What are the Features of Degustation Menus in Gastronomy ?

* What should be the features of a luxury sample restaurant menu ?

* What are Banquet Menus and Protocol Services ?

* How to Make Activity & Banquet Menus in Luxury Hotels?

* What are the dishes that should be included in the hotel  open buffet menu?

* What are the dishes that should be included in Dinner Set Menus ?

* How to Make American Night Menus in Star Hotels?

* How to Make French Night Menus in Luxury Hotels ?

* How to Make a Winter Menu in Star Hotels ?

* What are the Features of Cocktail Prolonge Menus in Star Hotels?

* Ma Biche Gala Menus in Star Hotels

* What Dishes Are Served in Mexican Night Menus in Luxury Hotels ?

* What Do Menu Types Mean in Star Hotels?

* What Products Are Served in Lunch Hotel Open Buffet Menus in Star-Rated Hotels?

* What to Pay Attention to in Wedding Menus Made in Luxury Hotels?

* What do Optional Meal Menus mean in Restaurants and Hotels ?

* Turkish Night Menus in Star Hotels

* Far Eastern Night Menus in Star Hotels

* What are the Floral Sherbets in Turkish Cultural Life ?

* Soups Consumed for Breakfast in Turkish Cuisine and Their Distribution by Province, What is the History of Soup ?

* What Did Ancient Turks Eat?

* What is the connection between famous world cuisines and the richness of Turkish culinary culture ?

* What is the Cultural History of Food from Hunting to Gourmet ?

* What is the Historical Perspective on Turkish Cuisine ?

* What are the 17th Century Food Scenes in the Language of Traveler  Evliya Çelebi ?

* What are the Traditional Food Preservation Methods?

* What is the Traditional Turkish Taste " Molasses "?

* Molasses, Honey and Sugar: What are the sweeteners that give status to halva ?

* A Ceremonial Meal from Past to Present; What is " Keşkek "?

* A Study to Enrich Eskişehir's Local Culinary Culture, What is Circassian Cuisine ?

* Determination of Menu Content and Customer Profiles of Ethnic Restaurants with Ottoman Palace Cuisine Concept

* What is Tarhana Production and Tarhana Types   ?

* What is Tirit from Medieval Arabic Cuisine to the Present Day ?

* What is the Historical Development of Turkish Cuisine and Nutrition Culture   ?

* What is “ Aş and Aşhane ” in Turkish Culinary Culture ?

* Past Tense Tables, What is Sofra in Turkish Culinary Culture   ?

* What are sherbets in Turkish Culinary Culture ?

* What is Turkish Culinary Culture and Eating Habits?

* What are the Changes in the Historical Development of Turkish Culinary Culture ?

* What are the evaluations about Turkish Cuisine and its Future ?

* What is Food and Nutrition in Turkish Culinary Culture ?

* An Evaluation of Turkish Cuisine from the Perspective of  Foreign Chefs

* What are the Local Cuisines in Turkey and Their Characteristics?

* What are the 2024 World Gastronomy and Tourism Trends ?

* What are the Characteristics of Green Generation Restaurants in Gastronomy?

* What is Waste Food Management and Sustainability in Gastronomy?

* What is the Contribution of Artisan Foods and Artisan Dishes to Gastronomy?

* What is Gastrodiplomacy and Gastronationalism ?

* What does 2024  World Gastronomy mean?

* What are the New Gastronomy Trends in Hotel Management, Restaurant and Tourism ?

* What is the Importance of Alternative Protein Sources in Nutrition ?

* What is the Place of Seafood in Gastronomy ?

* What is the Place of Turkish Cuisine in Fine Dining Restaurants in Gastronomy?

* What is the Effect of Fusion Cuisine on the Development of Gastronomy Tourism ?

* What are the Exemplary Gastrodiplomacy Practices in the World?

* How is Sensory Analysis Evaluated in Gastronomy?

* What are Robotic Applications in Gastronomy ?

* What is the Importance of Street Foods in Gastronomy Tourism ?

* What is the connection between Gastronomy Tourism and Gastronomy Concepts ?

* What is the Importance of Black Foods in Gastronomy?

* What is the Contribution of Gastronomy Tourism to the City Economy today  ?

* What is the Concept of Culture and Taste in Gastronomy ?

* Determination of the Opinions of Chefs Working in 5-Star City Hotels in Bursa Province on Molecular Gastronomy ...

* How to Become a City of Gastronomy, What Studies Should Be Done to Become a City of Gastronomy ? What are the Characteristics of Gastronomy Cities?

* What is the Importance of Halal Gastronomy and Halal Certified Foods in Turkey?

* What are Edible Flowers and Micro Shoots in Gastronomy ?

* What is the Role of Emotions in the Restaurant Experience ?

* What are the Most Famous Street Foods in Turkish Cuisine ?

* What is the Slow Food Movement in the World?

* What is the Future Development and Transformation of Restaurants ?

* What are the Functional Foods Used in Turkish Cuisine ?

* What is the Place and Importance of Organic Agriculture and Good Agricultural Practices in Sustainable Gastronomy ?

* What is the Difference of Slow Food in Terms of Our Health ?

* What is the Place and Importance of Sustainable Tourism Management and Ecotourism Practices in Gastronomy?

* How did the development of restaurant business in the world begin?

* What is the Difference of Olive Oil Tourism and Olive Oil from Other Oil Types in Pressing Techniques ?

* What is Vegan Food Tourism ?

* What Should Be Done to Become an Exemplary Restaurant in the World?

* What are Example Hotel Open Buffets ?

* What Does Gastronomy Expert Mean Today?

* What is Innovation, How is Innovation Achieved?

* What are the activities that should be done by those responsible for the National Cuisine Movement for the perfect promotion of Turkish Cuisine in the world ?

* What are the Importance and Characteristics of Cultural Heritage in Gastronomy?

* What are the 2024 Restaurant Trends ?

* What are the 2024 Food Trends ?

*  What is Sustainable Cuisine in Gastronomy ? 

* What are the Most Important Restaurant Concept Types and Features in the World ?

* What are Hotel and Restaurant Kitchen Technologies ?

* What are the Characteristics of the Restaurants of the Future in Gastronomy ?

* How to Achieve Guest Loyalty in Hotel Businesses ?

* What are the Latest Restaurant Technologies ?

* Who Uses Molecular Gastronomy in Gastronomy?

* When Was the Term Molecular Gastronomy and  Molecular Cuisine Used in the World Culinary History?

* What is Dry-Age in Meat ?

* What are the New Restaurant Trends ?

* Where is Culinary Science Used in Gastronomy?

* What are the Features of Food Styling in Gastronomy ?

* What are the Features of Digital Gastronomy Today ?

* How to Perform " Mystery Shopping " Practices in Gastronomy Businesses ?

* What are the Characteristics of Edible Flowers Used in Food Presentations ?

* In Which Products Is Sous Vide Cooking Method Used in Gastronomy?