Thought Leadership
Chef Volkan Aslan shares his knowledge, experience and perspective on gastronomy not only through recipes, but through culture, professional kitchen discipline and changing dining habits. His writings explore the future of Turkish cuisine, the evolution of fine dining, Chef’s Table experiences, gastronomy trends and the realities of professional kitchen culture. These articles are prepared not only to inspire, but also to offer a reference point for industry professionals, brands and everyone interested in gastronomy.
Gastronomy is not only what we eat; it is also how we think.
Editor's Pick
One of the sentences I hear most often in gastronomy is: “I want to be a chef.” At first glance, this may sound like a simple dream. But for me, it is a very ambitious statement. Being a chef is not only choosing a profession; it is choosing a way of life.
In my view, being a chef is not only about cooking well. It is about managing a kitchen, guiding a team, building a story on the plate and, most importantly, representing a culinary culture with responsibility.
Read Full ArticleAll Insights
In professional kitchens, choosing the right chef knife matters for speed, balance, cutting control and overall kitchen performance. In this guide, Chef Volkan Aslan explains chef knives, cutting board selection, knife care and professional usage techniques.
Proper resting, storage and cooking of Eid sacrificial meat are essential for flavour, tenderness and food safety. Chef Volkan Aslan explains kavurma, bone broth and slow-cooking techniques.
Millions of views do not necessarily mean full restaurants. How does the fake influencer economy mislead brands, chefs and hospitality businesses in gastronomy?