Salt Bae Nusret
Nusret Gökçe’s restaurant opened in Boston, USA, was closed on the grounds that the corona virus measures were not followed.
Stating that the restaurant threatens public health and safety, the Boston license board determined that there are people without masks, including those working in the restaurant, and that the tables do not comply with the social distance rule. The final decision on the restaurant, whose activities have been suspended and the license for alcohol has been suspended, will be made after the meeting held today at the municipal board.

Nusret Gökçe, who opened his restaurant in Boston 11 days ago, shared on his Instagram account, regarding the customers at the entrance of the restaurant, “Oh, watch out, Nusr-Et Boston. Thanks Boston ”expressions.
In the post of Nusret Gökçe, it was seen that those who got in the queue did not obey the social distance rules.

At the same time, Nusret Gökçe, one of the leading Instagram phenomena in the world, continues to be mentioned with her posts.

The moments when Nusret, who was seen jumping out of the shower and jumping on the bed in his post promoting the hotel he owned, drew reaction to social media.

Whether Nusret made this act consciously was a matter of debate among his followers. Orkun Ün, the columnist of the daily newspaper Hürriyet, made a striking claim about the crowd in front of Nusret’s shops.

Orkun Ün said, “I could not understand the crowd in front of Nusret’s shops… Hundreds of people who did not listen to the rain and mud were waiting at the door to come in, I was asking how this could happen… I was amazed that there was nothing to be distributed free of charge. Before I wrote the article, I based on solid evidence) There were extras waiting at the doors in Nusret’s branches in Etiler and Nişantaşı ”.

Professional Online Squad
Some of the most famous members of the global culinary community who left their mark during the S.Pellegrino Young Chef competition will have the opportunity to share their valuable expertise within the Academy and transfer their personal experiences to the next generation chefs. Well-known chefs such as Enrico Bartolini, Manu Buffara, Mauro Colagreco, Gavin Kaysen, and experts in their field such as Fine Dining Lovers magazine editor Ryan King are some of the first names to join the Academy. These experts in their field will work with S.Pellegrino to enrich the training program and create special event calendars consisting of webinars, interviews and sessions. The S.Pellegrino Young Chef Academy will be included in the event calendar on the website.

S.Pellegrino Junior Chef Academy is also supported by prestigious stakeholders such as Google and Facebook. Stakeholders will expand the scope of the Young Chef Academy by dealing with innovation, inclusiveness, communication and similar issues by contributing to academic competitions. Can Emci said, “We are extremely happy that this platform, which we have supported the participation of young chefs from our country, has turned into an academy. In addition to being a world-class community of master chefs, the academy is an important step towards shaping the future of the gastronomy industry. Thanks to the academy, it will also be possible to discover new talents and make it easier for chefs to communicate with each other. We are also very pleased to take part in this academy with valuable and mentors young chefs from Turkey. ” said.

Famous Chef Describes New Kitchen Rules
The coronavirus epidemic, which has affected the world, has made great changes in the gastronomy sector with the new normalization process. Mehmet Yalcinkaya, chief of Turkey’s most important new normal ‘new kitchen’ explained. The famous chef also gave advice to small tradesmen in the food and beverage sector. With the new normalization, the transformation in the gastronomy sector increased the rules of attention in the kitchen, the importance of post-production presentations and hygiene began to come to the fore. The moderator of the Masterchef Program, the famous chef Mehmet Yalçınkaya said, “What we are most paying attention to at the moment is the cold chain of the supplier, the sterilization of the production areas, the healthy working of the team and the presentation after production. “We all have degrees in our pockets now.” Chef Mehmet stated that many rules, which are seen as new today, have been implemented for a long time because our country is a tourism country, and said, “We are lucky to be a tourism country. We already had some preparations. More big businesses fit These standards are now also applied in our small restaurants. Our industry has been deeply affected. Everyone’s costs have risen. We look at the sterilization suitability of production areas. Then we ensure that our employees work in a healthy way and start production. We increased our attention rules in the kitchen. Apart from that, the most important thing is the post-production presentation. Huge changes have also been made here. We no longer provide any menu, menus are read with the barcode system. Forks and knives are served in a manner suitable for sterilization. Disinfectants were placed at the entrances of each restaurant. Everyone in the industry now has to carry a degree in their pocket. While serving meals to the guests, we take care to serve them at the temperature specified by our experts and teachers. “After that, especially in the catering sector, the thermobox system will be switched to,” said Yalçınkaya, “The product put into the thermoboxes does not lose heat even if it waits for hours and is transported in a sterilized environment. “We tell the companies we consult to buy a thermobox system if they want to protect cold or hot products.”

Famous chef’a project Food for Soul, which draws attention to food waste, has published its book, Bread is Gold. The book, which includes recipes from chefs from all over the world, is filled with inspiring ideas.

Bread is Gold, published by Phaidon, is a wonderful book with stories and recipes from these visits. Moreover, many of them are not only inspiring, but also extremely easy to apply at home. There are also some great ideas like using stale popcorn in pasta sauce or making an aromatic sauce from banana peels.
Among the chefs who went to Refettorio was the Culinary Arts Academy. You can also find the recipes of the dishes such as şakşuka, buttermilk vaccine and iron dessert cooked there by MSA’s instructors and student chefs.
Massimo wrote at the beginning of the book, “Create, try and hurry. “Use this book as a starting point for evaluating the food that is in your pantry and refrigerator.” Below each of the recipes in the book, there are blank lines for note. Perfect for using as a book and collecting new recipes and ideas.

Sirha Istanbul, which is the most important fair of the gastronomy and HORECA sectors, attended Sirha Istanbul this year, with 116 companies and 264 foreign visitors, the event was held at the Istanbul Congress Center on November 14-16.
Sirha Istanbul, which is the most prestigious fair of the HORECA sector and an international specialization organized for restaurant, hotel and food and beverage industry professionals, brought industry professionals together with innovations and technologies that will add vision to their companies.
It hosted participating companies from all areas of the industry, from food to cooking equipment, from hotel and service industry to packaging. Bringing forward the trends of the future, Sirha Istanbul organized inspiring events on new business models by introducing new technologies, materials and equipment.
Sirha Istanbul hosted the championship this year
Sirhan to Istanbul Olympics Bocuse d’Or chef of this year and made the world’s most important coffee organization SCA hosted the Championship in Turkey. All known chefs in the world of the Olympics Bocuse d’Or winning chef was Turkey’s Serhat EliCork to choose. EliCork on 28-29 May 2020 in Turkey will be held in Estonia date Bocuse d’Or Europe will be represented in the finals.

Famous chef’a project Food for Soul, which draws attention to food waste, has published its book, Bread is Gold. The book, which includes recipes from chefs from all over the world, is filled with inspiring ideas.

Bread is Gold, published by Phaidon, is a wonderful book with stories and recipes from these visits. Moreover, many of them are not only inspiring, but also extremely easy to apply at home. There are also some great ideas like using stale popcorn in pasta sauce or making an aromatic sauce from banana peels.
Among the chefs who went to Refettorio was the Culinary Arts Academy. You can also find the recipes of the dishes such as şakşuka, buttermilk vaccine and iron dessert cooked there by MSA’s instructors and student chefs.
Massimo wrote at the beginning of the book, “Create, try and hurry. “Use this book as a starting point for evaluating the food that is in your pantry and refrigerator.” Below each of the recipes in the book, there are blank lines for note. Perfect for using as a book and collecting new recipes and ideas.

Spaghetti recipes from chef Claudio Chinali
Claudio Chinali, the Italian Executive Chef of Eataly Istanbul, shared his special spaghetti recipes.
Claudio Chinali, the Italian Executive Chef of Eataly Istanbul, one of the leading restaurants of Istanbul gastronomy, shared his special spaghetti recipes in MAG magazine.
Here are Chef Claudio Chinali’s recipes:

Lemon Infused Spaghetti with Saffron and Sand Mussel
All materials,

1 lt Lemon Infused Fish Juice
320 gr “Gragnano dop” Spaghetti
80 ml Saffron infusion water
1 kg fresh Sand Mussels from Gallipoli
20 g fresh parsley
40 ml extra virgin olive oil
1 clove of garlic
Preparation of:

Put a saucepan on the fire. When it’s very hot, add some olive oil, garlic cloves, pre-cleaned clams and some lemon-flavored fish stock. Cook with a lid for 60-90 seconds until the mussels are opened. Remove the mussels from the water and set the mussel meat aside. Strain the remaining water through a fine mesh strainer to remove any grains of sand.

Start cooking the spaghetti in boiling salted water. Cook the pasta for just 5 minutes and drain while still half raw. Meanwhile, put a pan on the stove and add the water in which the mussels were cooked. Add the spaghetti to the pan and finish cooking in this liquid. Add a tablespoon of saffron juice and add some more lemon juice if necessary. Add chopped parsley and some olive oil to the mussels. Mix well and serve in a deep plate.

“Chefs of the Kitchen” presented by Cüneyt Asan made a splash with the first episode
“Chefs of the Kitchen” program started on NTV by Cüneyt Asan, who is known by the industry with the Günaydın brand, made a splash in the first part.

Cüneyt Asan hosts famous chefs who turn food into a work of art in “Chefs of the Kitchen”, which was broadcast on NTV. Taking the audience on a joyful and energetic gastronomic journey with its unique presentation, Cüneyt Asan focuses on chewy recipes that anyone can make at home.

Cüneyt Asan, “In Chefs of the Kitchen, we focus on delicious recipes shaped in the hands of chefs that can be easily applied at home by all the audience. With a pleasant conversation with my chef guest, we will prepare many tastes that will enrich the tables, while we will introduce the ingredients closely and share kitchen tips. We will give tips for creative recipes and share suggestions that will add creative touches to meals, while the screen displays meet the different flavors of famous chefs. We will undoubtedly offer more than a recipe. ”The first guest of Cuneyt Asan was D.ream Brand Chef Melih Demirel. The first guest of” Chefs of the Kitchen “presented by Cüneyt Asan, which was shot at Myk Gastro Arena and made a big impression with its first episode, is; D.ream Brand Chief Melih Demirel became the recipe for “Yalanci Sarma with Sea Bass” that everyone can easily make at home. Cüneyt Asan, who takes screen people on a joyful and energetic gastronomic journey with its unique presentation as well as delicious recipes, focuses on the recipes that can be made at home by anyone shaped by the chefs in his program.

“Chefs of the Kitchen” with Cüneyt Asan, who brings famous chefs to your kitchen on NTV every Monday at 12.45, will be indispensable for the screens with a pleasant conversation!

The Bodrum Edition’s signature restaurant Brava was opened under the management of the famous Chef Diego Muñoz. One of the most successful new restaurants of the past year, The Bodrum Edition’s signature restaurant Brava, with names such as Başak Dizer Tatlıtuğ, Kıvanç Tatlıtuğ, Deniz Marşan and Melisa Tapan. started the new season with an opening. Brava with its open air concept; colorful and attractive, inspired by Latin-Aegean cuisine. Brava welcomes its guests with unique flavors such as the octopus Tiradito with avocado cream and olive oil, lamb’s feet cooked slowly for 24 hours and lobster accompanied by zucchini spaghetti. Designed with unique recipes, the menu celebrates the diversity of the environment using only fresh produce from local producers.

In the menu prepared by Chef Diego Muñoz, octopus Tiradito with avocado cream and olive oil, lamb’s leg cooked slowly for 24 hours and lobster accompanied by zucchini spaghetti stand out.

Diego Muñoz, the famous chef of Brava, the delightful restaurant of The Bodrum Edition, whose name is mentioned as one of the most talented and creative chefs in the world, is a libertarian chef with an innovative point of view, as well as being one of the representatives of South American culture in the world. At Brava, guests can enjoy snacks representing Muñoz’s gastronomic journey, and experience a variety of snacks and refreshing beverages, from fried local peppers with tahini, peanut and mint sauce to Shrimp Satay. Brava, bearing the signature of Michelin star chef Muñoz, has three different awards in the fields of best gourmet restaurant, best signature restaurant and best wedding cuisine from the most prestigious authorities in the world. Brava is ready to give its guests an unforgettable summer with music performances that take place every day.

The Portuguese chef of Octo Restaurant in Karaköy, Istanbul, Jorge Lavos Costa draws attention with his summer menu.
Chef Jorge Lavos Costa combines the local seafood heritage with the appetizer culture of the region, with a menu of signature flavors of high quality seafood that everyone can easily access. In the menu consisting of shared flavors; In addition to alternatives such as Portuguese style octopus salad, cod croquettes, Portuguese green bean tempura and baked octopus, there are Churros, which has become very popular recently, and Pavlova with Strawberry. With its snacks and artisanal cocktails outside the food menu, Octo’s bar offers a pleasant experience both before and after the meal.
9th floor of JW Marriott Istanbul Bosphorus
Octo is located on the 9th floor of JW Marriott Istanbul Bosphorus in Karaköy, with its unique view of Galata Tower, Topkapı Palace, Hagia Sophia, Golden Horn, Maiden’s Tower and Bosphorus Bridge from a single window. Octo offers a unique menu of fresh, natural and local ingredients for lunch and dinner, with an unforgettable dining experience and original design. Octo brings an easily accessible, high-quality seafood dining experience to Istanbul.

Portuguese chef Jorge Lavos Costa runs the kitchen
Portuguese chef Jorge Lavos Costa combines local seafood heritage with the appetizer culture of the region in his menu. The contemporary design of the place and its touches influenced by Ottoman culture say a lot about the experience to be lived. In addition to seafood, there are also appetizers produced daily.
With its snacks and artisanal cocktails outside the food menu, Octo’s bar offers a pleasant experience both before and after the meal.

Gastronometro, which has made great contributions to the sector with its studies in the field of education, provided the subject of Geographical Marked Products to the curriculum of approximately 65 thousand students studying in the field of food technology and food and beverage services in vocational and technical schools within the scope of its cooperation with the Ministry of Education. The goal is to reach 650 thousand students in 10 years. In this context Turkey’s 50 instructors from all sides, were given theoretical and practical training in Gastronometro on Geographical marked products.
In Gastronometro, which also provides Horeca trainings consisting of practical and theoretical contents to metro employees and industry professionals, a total of 240 training programs have been organized and 1,920 hours of training have been given so far. Approximately 3,400 people were reached in these trainings. It promotes Turkish cuisine in the world by hosting international organizations.
In addition to these, Gastronometro also participates in the Sirha Fair, which brings together the professionals of the Horeca sector with the world’s leading chefs and sector employees, and provides material and preparation support for the European qualifiers for the Bocuse d’Or Chefs Competition, which is considered as the Oscars of the chef world. Providing training to Turkish chefs on advanced culinary techniques and innovative recipes with the participation of famous chefs from Basque Culinary Center, one of the most prestigious culinary arts schools in the world, Gastronometro is also among the sponsors of Gastromasa, one of the most important organizations in the international gastronomy world.

Gastronometro, the meeting center of chefs, has been building a bridge between the national and international gastronomy world by hosting internationally recognized chefs, including Michelin star chefs, in the last two years. The center, which has brought together 17 master chefs, 6 of which are Michelin-starred, with 1,500 industry professionals so far, holds special workshops for Metro customers and business partners with the participation of these award-winning chefs.

Special delicious recipes from Gastronometro chefs for World Pasta Day
Metro site realized in Turkey, Turkey’s first chef’s gastronomic discovery platform Gastronometro October 25th is World Pasta Day special share with their heart full of flavor pasta recipes chefs.

Here are the delicious recipes that pasta lovers will not get enough of and will be brought to the table by the heartfelt chefs, including the green lentil pasta alternative:

World Pasta Day has been celebrated on October 25 every year since 1998. This special day, which is celebrated to emphasize the importance of pasta, which allows people to be fed with economic, healthy and delicious meals with its carbohydrate and protein values, is celebrated with great pleasure by pasta lovers every year.

Turkey’s first gastronomic discovery platform implemented within Gastronometro Metro Turkey’s chefs will cheer heartily on this special day for the chefs table and both Turkish and international cuisine prepared from the special products to share their delicious recipes.

Dry seyit tomato penne arrabbiata (10 PERSON)
Materials

Metro Chef Penne 1.000 gr
Seyit tomato 250 gr
Basil 250 gr
Butter 100 gr
Olive oil 50 ml
Salt 5 gr
Black pepper 5 gr
Parmesan 50 gr
Pine nuts 10 g
Tomato 150 gr
Fabrication

Olive oil and salt are added to boiling water.
The pastas are added and boiled until al dente consistency and filtered. Add oil to a pot and add the peeled and chopped tomatoes, boil until it becomes a sauce. The sauce is flavored with salt and pepper.
Seyit tomatoes are cut in half, garlic, salt, white pepper and olive oil are added and dried in the oven at 80 degrees.
The pine nuts are roasted in the pan.
The boiled pastas are mixed with the sauce, and the seeds are added to the olive, pine nuts and basil leaves, and finally served with grated parmesan.

28. WorldFood Istanbul, which will be held with a hybrid fair approach; It continues its preparations to present its most delicious event with its participants. The International Food Products and Technologies Fair, where traditional and virtual trade practices will be combined, participants and local and foreign buyers will meet face to face or via the virtual trade platform Hyve Connect – WorldFood Istanbul is preparing to open its doors for the 28th time.

Istanbul Cereals Pulses Oil Seeds and Products Exporters’ Association (HRP), and the Association of Home Consumption Suppliers (ETÜDER) in cooperation with the world’s and Turkey’s largest exhibition company of Hyva Group, November 25 to 28 dates will perform tüyap in the range of WorldFood Istanbul, to accommodate Turkey’s prestigious culinary chefs with special events, apart from counting the days to be prepared with special techniques for making a host of delicacies consisting of new recipes.

A Taste Event: Show Cuisine Recipe Workshops
The Fair, in which sustainability in agriculture and food will stand out with a zero waste approach, and industry professionals and opinion leaders will draw attention to reducing food waste, organizes a unique taste tour with special events.

In cooperation with the Cooks Association, under the sponsorship of Öztiryakiler, prominent kitchen chefs of the HoReCa sector will take part in the Show Cuisine Recipe Workshops within the scope of FOOD ARENA Activities with their special, new techniques and recipes that they have never tried anywhere else.

Some of the most famous members of the global culinary community who left their mark during the S.Pellegrino Young Chef competition will have the opportunity to share their valuable expertise within the Academy and transfer their personal experiences to the next generation chefs. Well-known chefs such as Enrico Bartolini, Manu Buffara, Mauro Colagreco, Gavin Kaysen, and experts in their field such as Fine Dining Lovers magazine editor Ryan King are some of the first names to join the Academy. These experts in their field will work with S.Pellegrino to enrich the training program and create special event calendars consisting of webinars, interviews and sessions. The S.Pellegrino Young Chef Academy will be included in the event calendar on the website.

S.Pellegrino Junior Chef Academy is also supported by prestigious stakeholders such as Google and Facebook. Stakeholders will expand the scope of the Young Chef Academy by dealing with innovation, inclusiveness, communication and similar issues by contributing to academic competitions. Can Emci said, “We are extremely happy that this platform, which we have supported the participation of young chefs from our country, has turned into an academy. In addition to being a world-class community of master chefs, the academy is an important step towards shaping the future of the gastronomy industry. Thanks to the academy, it will also be possible to discover new talents and make it easier for chefs to communicate with each other. We are also very pleased to take part in this academy with valuable and mentors young chefs from Turkey. ” said.

Earlier Turkey and Saudi Arabia, including Turkey, 10, in Arabia four steak house opened Sid Budak has established a new investment in hazırlanıyor.türkiye to the Turkic Republics beeves Grill & Brasserie brand with the Eagles in Istanbul, Kurtkoy, Flat Nişantaşı, arabistanriyat Chief Sidar Budak, who owns the Etin Is Best e-butcher platform, explained his new investments. Budak said, “We will establish a large production facility in Tashkent, the capital of Uzbekistan, and open restaurants and patisserie shops that serve with the Beeves Grill & Brassaire concept, create sales chains and make sourdough breads, raw hamburgers and meat packages to be sold in chain markets. In addition, we will make new investments in the region that will contribute to agriculture and animal husbandry, and we have allocated a budget of $ 2 million for this ”.
It will grow organic and additive-free animal feed, and open its own production houses in the Central Asian Republics.
Chef Sidar Budak, who also stated that the country has a good meat culture and Angus animals with the investigations he made in the region, gave the good news that they made an agreement with two large farms in Tashkent, they will grow natural and additive-free animal feed within the organic breeding programs, and will also produce meat.

The development of a butcher culture in the country, therefore it’s imperative groove to establish a production facility, this facility is both their restaurant would provide the supply of meat in other hotels and restaurants transmitting Chief Sid Budak, “Turkey and all of the restaurants in the world, chief among the largest of the hotel their problem stems from not finding a good meat supplier. “We will close this gap in the sector with our 40 years of agriculture, animal husbandry and production knowledge.”

The offering price-competitive research services for brands in Turkey brandzo the examined price increases in dairy products. According to BrandZone data; dairy products were up 13 percent compared to last year. While the most increased product was Hellim cheese with 44 percent; Organic yoghurt and milk prices increased by 23 percent. BrandZone, which searches and monitors all printed and online price data and reports e-commerce prices as well as campaign price tracking; discussed price changes in dairy products. According to BrandZone data comparing insert, advertising campaigns and e-commerce prices; The dairy category increased by 13 percent compared to October last year. Cheese was the most increased product in this category. The price of cheese, which was 20.89 TL in October last year, rose to 23.83 TL in October this year with a 14 percent increase. While yoghurt took the second place in the most increased product list with a 13 percent increase; Milk is the third with a raise rate of 9.7 percent; Kaymak is the fourth with a 7 percent increase; butter is the fifth with a 6 percent raise rate; Ayran ranked sixth with a 3 percent raise rate.

Hellim becomes the champion of hike in cheese
According to BrandZone data; hellim was the most increased product in the cheese category. The price of halloumi cheese, which was 11.20 TL in October last year, rose to 16.19 TL in October this year with a 44 percent increase. Village cheese, whose price increased to 32.90 TL with a raise of 41, was the second; Local cheese, whose price increased to 14.40 TL with a 36 percent increase, is the third; Bar cheese, whose price increased to 10.46 TL with a 29 percent increase, closed the fourth place, and toast cheese increased to 21.88 TL with a 19 percent increase in the fifth place.

Metro’s first gastronomic discovery platform in Turkey within Turkey implemented Gastronometro Fried Vegan Burger recipe from the chef.

Fried Vegan Burger Burritos (for 4 people)
Materials

Vegan burger 4 pieces
Mexican beans 150 g
Fresh onion 50 g
Coriander 20 g
Lime 2 pcs
Jasmine rice 60 gr
Avocado 2 pieces
Yedikule lettuce 3 pieces
Kapidag purple onion 2 pieces
Olive oil 50 ml
Tomato 2 pieces
Spinach tortilla bread 4 pieces
Salt 6 gr
Fabrication

Jasmine rice is boiled for 30-40 minutes with 1 to 1.8 ratio of water with the lid closed and seasoned with salt and black pepper.
Vegan burgers are fried evenly in a pan.
Tomato, scallion, coriander, lettuce and purple onion are finely chopped into brunoise.
Avocados are diced larger and the fried vegan burger is chopped into large pieces.
Rice, greens, garnishes and vegan burger are placed on tortilla bread, respectively, and wrapped evenly by covering the edges.
The outside is fried and served in a toaster or grill.

S.Pellegrino “Young Chef Academy” supported by S. Pellegrino; Pellegrino announced that it has established the S.Pellegrino Young Chef Academy platform, where talented young chefs can meet the most well-known and important names in the gastronomy world. Faithfully believing in the power of gastronomy to change the world, S.Pellegrino takes the S.Pellegrino Young Chef Contest one step further and turns it into a special education platform. This platform aims to contribute to the development of the new generation chefs who will shape the future of gastronomy especially in this difficult period we are going through. The platform, which will also include rich training opportunities for young chefs, will be developed with leading gastronomy names and famous partners around the world.

From a gastronomic contest to a broad platform with a common purpose
Established on the foundations of the S.Pellegrino Young Chef competition, the S.Pellegrino Young Chef Academy is a platform that focuses on an education-oriented approach. S.Pellegrino Young Chef Academy, approaching gastronomy with passion and devotion; It offers an inclusive space where the young generation meets with experience. The Academy will work to support the visionary talents of the new generation who want to make a worldwide difference in the field of gastronomy.

The S.Pellegrino Junior Chef Academy opens its doors to participants from more than 70 countries, ensuring that talent is not restricted in terms of ethnicity, gender, geography or other factors. All participants of the S.Pellegrino Young Chef contest held so far, together with high-level participants such as Masters at different levels of the contest, Guides and Jury Members, join the S.Pellegrino Young Chef Academy.

The coronavirus epidemic, which has affected the world, has made great changes in the gastronomy sector with the new normalization process. Mehmet Yalcinkaya, chief of Turkey’s most important new normal ‘new kitchen’ explained. The famous chef also gave advice to small tradesmen in the food and beverage sector. With the new normalization, the transformation in the gastronomy sector increased the rules of attention in the kitchen, the importance of post-production presentations and hygiene began to come to the fore. The moderator of the Masterchef Program, the famous chef Mehmet Yalçınkaya said, “What we are most paying attention to at the moment is the cold chain of the supplier, the sterilization of the production areas, the healthy working of the team and the presentation after production. “We all have degrees in our pockets now.” Chef Mehmet stated that many rules, which are seen as new today, have been implemented for a long time because our country is a tourism country, and said, “We are lucky to be a tourism country. We already had some preparations. More big businesses fit These standards are now also applied in our small restaurants. Our industry has been deeply affected. Everyone’s costs have risen. We look at the sterilization suitability of production areas. Then we ensure that our employees work in a healthy way and start production. We increased our attention rules in the kitchen. Apart from that, the most important thing is the post-production presentation. Huge changes have also been made here. We no longer provide any menu, menus are read with the barcode system. Forks and knives are served in a manner suitable for sterilization. Disinfectants were placed at the entrances of each restaurant. Everyone in the industry now has to carry a degree in their pocket. While serving meals to the guests, we take care to serve them at the temperature specified by our experts and teachers. “After that, especially in the catering sector, the thermobox system will be switched to,” said Yalçınkaya, “The product put into the thermoboxes does not lose heat even if it waits for hours and is transported in a sterilized environment. “We tell the companies we consult to buy a thermobox system if they want to protect cold or hot products.”