Cooks and culinary arts
In Turkish folk cuisine, a cook is a person who is skilled, has the right attitude for every dish, prepares tasty food and is clean. These chefs focus on celebrating, celebrations, weddings and funerals.
The Turkish cook is usually called “Asçi”, but also names like “Yemekçi”, “Asganaci” and “Keyveni” are common. This usually means the female chefs. Those who help the cooks with these traditional meals are called “Bulasikçi Yardimci”, which means dishwashers.
The chef first of all determines how many ingredients he needs for the festive meal and informs the host, who buys the food according to the number of invited guests. These are now checked by the chef for freshness and quality. Then all ingredients such as meat, vegetables and rice, etc. are washed, read and cut to size. The stove and the pots are inspected by the cook and then cooking can begin. Both the preparation and the serving of food is reserved for the cook.
If one speaks of Turkish cuisine, one first thinks of the place “Mengen” in the province of Bolu. A large part of the Turkish cooks come from there. The annual cooking festival and the establishment of the “Mengener Hochschule für Köche” contribute to a good education of the cooks and a continuous development of the Turkish cuisine.