Cooking of Turkish food

In the traditional folk sense, a chef refers to a person who can cook or master delicious food and pay attention to food hygiene. They usually prepare banquets for engagements, weddings or funerals.

Chefs in traditional areas are often undertaken by women, who are called by different names, such as Yemek &；; CcedilI (the person who provides food), asganaci (the person who cooks for others) or keyveni. Besides, in order to prepare for the ceremony banquet, the chef also needs the help of dishwashers and assistants.

The chef who undertakes the banquet should remind the planner to provide the materials needed for the banquet, supervise the quantity and quality of the procurement, and make general suggestions. She is not only responsible for cleaning and preparing meat, vegetables, grains and other foods, but also looking after stoves and cauldrons. A chef should not only cook, but also serve the guests.

There is a small village called Mengen in Bolu province, which is very famous because it is mentioned in Turkish cookbooks. It is no exaggeration to say that most professional chefs come from Mengen. Chef's Day is held every year in the village, and there is also a cooking middle school to train more skilled professional chefs.