Lay-instructed scholar dilemma between chefs

Experiencing many geographical regions and climates in the nomadic lifestyle, Turkish cuisine reflects the synthesis of historical and sociological change from the transition to settled life to date. The effect of the conflict between the chefs who have acquired the profession with different learning methods in our country on Turkish cuisine is the objective of the research. To this end, starting from the Central Asian cuisine, which reflects the nomadic period of the Turks, the development of Turkish cuisine is explained chronologically, and information is given about the Chinese and French cuisines, which are in the top three in the world cuisines classification. In particular, the importance given to the cuisine by the French is based on the value that the policies they implement add to the country's economy. Attention is drawn to the contribution of eliminating the problems experienced in Turkish cuisine to the tourism sector and thus to the country's economy. The research was carried out with semi-structured interview technique on 20 self educated and educated, acquired the profession through formal education institutions. As a result of the interviews, it was determined that there was a self educated and educated conflict among the chefs. It was determined that all of the cooks in both groups were satisfied with their work, it was important to love the profession, and the change in the status of the profession contributed positively to their work motivation. The main reason for the conflict in the kitchens; It has been determined that "candidate chefs who started their profession with formal education are inadequate in practice". The findings of the research are reported under the titles of "Choice of Profession", "Hierarchical Structure and Discipline", "Vocational Education", "Vocational Conflict", "Vocational Inability", "Method Preference in Acquiring a Vocation", "Professional Reputation and Satisfaction".