From Kitchen to Table: Let's Be Frank – Chef Ömer Temur Şen

1 day ago

3 min read

People & Team

What is the problem regarding teams in the gastronomy industry that everyone talks about but no one openly admits?

We always talk about the challenges of the sector, but we often don't fully grasp them. I think the sense of discipline has been particularly damaged in recent years. Gastronomy is a profession that requires high physical and mental resilience. Everyone loves gastronomy, but not everyone accepts the lifestyle inherent in this profession.

Today, is it harder to be a good chef or to build a good team?

I think the most difficult thing today is building a good team. No matter how successful you are individually, it's very difficult to achieve sustainable success and consistent flavor without a strong team. The real challenge is managing the team correctly. Today, we have team members from different countries in our kitchens, and this diversity sometimes creates different dynamics that need to be managed.

What needs to change to make this situation sustainable?

I've had the opportunity to experience different work cultures in Turkey, Hong Kong, and America. I can confidently say that similar problems can occur regardless of the country. For the sector to be sustainable, working conditions need to be improved, working hours need to be reduced to more reasonable levels, and a focus on happy employees needs to be adopted. In addition, it is essential that young chefs just starting their careers receive more support.

Product & Quality

In gastronomy today, is it more difficult to maintain quality or to manage costs?

We know how to maintain quality and we set standards for it. However, managing constantly changing costs is becoming increasingly difficult in today's environment.

Is social media food winning, or is it really good food?

I believe that in the long run, good food always wins. Some restaurants don't even need advertising. However, we also see many examples of restaurants becoming popular very quickly due to the influence of social media, only to be forgotten just as quickly. We can call this the power of rapid consumption inherent in social media.

What reveals a restaurant's cuisine most during a first visit?

The first impression is usually the atmosphere and cleanliness. Then, the discipline of the service and the care taken in presenting the dishes answer many questions. Because the details reflect the overall approach of the establishment.

Experience & Customer

Do people go to restaurants today to eat or to take pictures?

It's difficult to give a single answer to this question. Nowadays, people go to restaurants not just to eat, but also to have an experience. Gastronomy is no longer just about the plate; the entire experience offered is important.

What is the most annoying customer behavior for a chef?

Approaches that overlook the effort and process involved in the kitchen, and that downplay the work done, can be disturbing. Because I believe that effort always deserves respect.

What is the biggest shortcoming of the restaurant experience in Türkiye?

In my opinion, the biggest shortcoming is organization. I can say this for both the service and kitchen sides. It's easy to get off to a good start; the real challenge is being able to maintain that quality sustainably.

Ecosystem & Connectivity

What is the most misunderstood concept about the ecosystem in the world of gastronomy in Türkiye?

I think the most misunderstood issue is the relationship between sustainability and consistency. Ecosystems are often evaluated solely on the basis of success stories. However, long-term stability and balance are far more important.

Where is the biggest disconnect between chefs, investors, and brands?

I believe the biggest disconnect lies in expectation management. Investors who are not intimately familiar with the sector often expect quick results. However, gastronomy is a field that requires time, effort, and patience. When the process is prolonged, disagreements become inevitable.

What needs to change in Türkiye to create a stronger gastronomy ecosystem?

Instead of focusing on short-term expectations, we need to adopt a sustainable systems approach. Furthermore, establishing stronger and healthier communication among chefs, investors, and all industry stakeholders is of great importance.