Chef Mehmet Siriş'ten özel tarifleri kaçırmayın!

Ajans D bünyesinde İngilizce hazırlanan İstanbul Maden ve Metaller İhracatçı Birlikleri kurumsal yayın organı Turkish Kitchenware Dergisi Şubat 2016 sayısı, 12-16 Şubat 2016 tarihlerinde Frankfurt Almanya'da düzenlenen Ambiente Fuarı'nda dağıtıldı.

Bu özel sayıda:CHEF MEHMET SİRİŞ'TEN ÖZEL TARİFLERİ KAÇIRMAYIN...

Chef Mehmet Siriş who has set his heart on the profession of cooking for 30 years says theirs is a difficult job and adds, “If you absorb this difficulty, accept and enjoy it, cooking a bad dish counts as a defeat for you.”

When and how did you first become interested in cooking? I entered the kitchen to help out when I was in high school, and I have not been able to leave it since.

How did you develop yourself in this area?

I think it is ideological. While I was not overly fond of the service part, which I had started with enthusiasm, I thought I should be a master of a marketable skill. I had to be an artisan, and do higher quality work than everyone else. In other words, I had to create awareness. I entered the kitchen with that ambition. For 30 years we have roamed the world. This is an adventure that still goes on, even though we don’t know where it will end.

Have you received an education on cooking?

Education is indispensable for mankind in every sense. I have had a lot of professional, and academic education. The first step in creating the food is the order, and the cold chain that is part of the order. Storage before the product has gone bad, processing, and timely presentation. We call these “HACCP Steps” (Hazard Analysis and Critical Control Point).” I have received many training courses in cooking, chopping, color matching, calorie scales as well as in techniques for safety in the kitchen that are offshoot of these, and I am still learning to meet the standards of the globalizing world.

When was your first professional food-related job? Where did you work?

I can say that, my experience which lasted nearly 10 years at the Çırağan Palace Hotel Kempinski Istanbul was my first academy which directed the course of my life, and added a lotto my life. Afterwards I worked at Mövenpick Istanbul Hotel. During the course of my career, I had the chance to be a chief cook at the Barcelo Eresin Topkapı Hotel. Then came experience overseas and in chain hotels around the world. Having completed that as well, I returned home. I wished to transfer my knowledge and experience to a new generation in my country, as required by my consciousness of my social responsibility, I proceeded on this road with the Holiday Inn Airport brand of the Intercontinental Hotel Group. After completing the opening of Hilton Kozyatağı and practiced my profession for nearly 1 year at the Martı Hotel Taksim, I retired.

What do you think are the basic attributes of Turkish cuisine?

In fact our country is a lucky one for its historical and cultural past as well as Anatolia’s amenable location for agriculture and animal husbandry, and the fact that all types of vegetables and fruits grow here. I think Turkish cuisine gets its basic features from these conditions as well as the 6 century heritage of the Ottoman Empire.

What in your opinion is the secret to cooking well?

We have a very difficult job. If you absorb and enjoy this difficulty, cooking poorly is a defeat for you.

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