Determination of the Views of the Chefs Working in 5-Star Hotels in Bursa on Molecular Gastronomy

Abstract

The aim of this study is to determine the knowledge and opinions of the chefs working in fivestar city hotels in Bursa on molecular gastronomy. The population of the study consists of chefs (chefs, assistant chefs, department chiefs, banquet chiefs, etc.) working in five-star city hotels operating in Bursa. Sampling has not been made in terms of representing the population and attempts have been made to reach out all the chefs. A total of 160 questionnaires were distributed to the hotels between January 30 and February 23 of 2019, and as a result of the examination of surveys thereof, a total of 140 questionnaires have been taken into consideration for analysis, 20 of which were filled out incomplete and incorrectly. Descriptive statistics and frequency analysis tests have been used for data analysis. As a result of the study, it has been determined that the cooks have knowledge about molecular cuisine, their attitudes towards molecular gastronomy are positive, these applications play an effective role in creating new flavors and the molecular gastronomy applications are seen as a contemporary application by the chefs.