Bread is considered sacred. Bread is a basic need, according to many, it means being full and living. There are idioms in our language such as “earning bread money”, “let the bread multiply”, “take your bread off the stone”. It also means sharing bread. Another proverb is, “Whoever eats his bread alone carries his burden alone.” Bread also reminds us of our childhood. Pieces of bread that we added to noodle soup when we were sick; the bread we spread with jam and eat; the bread we use for our favorite sandwich… Has anyone not eaten that top of hot bread as a child? We all have a breaded memory.

It’s surprising that, while so valuable, bread is one of the most wasted foods in the world, right? Every year, 900 thousand tons of bread is thrown away. This means 24 million slices of bread. If we look at the basis of calories, this figure is enough to save 26 million people from hunger. It’s not just household waste; There is also a serious waste in the process from the field to the bakery.
In Turkey, every year 33 billion, 120 million are produced daily bread. Is not it too much? Very. This production exceeds the need and demand. According to research, 3 million of the daily waste of bread that is close to 5 million are in bakeries, 1.5 million at home and 0.5 million in mass consumption areas such as dining halls, restaurants and hotels.

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.”