Information and attitudies of the personel working in the kitchens of hotels and the students attending university in department of cookery about molecular gastronomy

This research was performed in order to determine the information and attitudes of the kitchen personel working in the four and five star hotels and and the students attending university in the field of cookery about molecular gastronomy. Questionnaire was conducted to the 60 kitchen personnel working in 4 five star hotels and in 1 four star hotel in Ankara which were taken in the context of research and the 60 students studying in Bolu Abant İzzet Baysal University - Mengen Vocational Higher School ? Cookery Program. SPSS (Statistical Package for Social Sciences) version 15 was applied in order to evaluate the data obtained from the study and to create the tables. Chi-Square (X2) test, Student?s t test, one way variance analysis, Tukey multi comparing test, Mann-Whitney U test, Kruskal-Wallis variance analysis, Bonferroni corrected Mann-Whitney U test were used. The value of p<0.05 was accepted as the level of importance in all the statistical analyses, but the values of p<0.01 were also considered when the difference is important. When the answers given to the question ?Is Molecular Gastronomy the application of physics and chemistry rules to prepare meal?? was looked at, it was understood that the 78.3 % of personnel answered ?Yes?, the 21.7 % ?No? or ?I don?t know?, on the other hand, the 96.7 % of the students answered ?Yes?, the 3.3 % ?No? or ?I don?t know?, and it has been understood that this result revealed as statistically meaninful (P<0.01).In accordance with the place where cookery training is presented, it was found meaningful that the average point of the ones who received cookery training in the high school of cookery was 5.36 ( out of 8 ), it was 4.80 for the ones attending the vocational higher school of cookery, and it was 3.12 for the ones attending the private and public training course and other fields, and the difference was statistically found meaningful (p<0.01). The average points of the 38 opinion expressions concerning molecular gastronomy ( 5 point for ?I agree strongly?, 4 for ?I agree?, 3 for ?Neutral?, 2 for ?I don?t agree?, and 1 for I don?t agree strongly? were given. ) were compared with the demographic variables.When the variable was specified as educational situation, it was observed that a meaningful difference occured statistically (p<0.01) amongst the average values for primary school graduated ones ? =129.9, secondary school graduated ones ? =139.3, and university graduated ones ? =142.2 . When the variable was considered as the training of cookery, a meaningful difference revealed again statistically determined as ? =143.2 for the ones who marked cookery high school, ? =150.4 for the ones who marked vocational higher school, and ? =128.6 for the ones who marked private and public training course and the other choices (p<0.05).Food and beverage sector that is one of the indispensable elements of tourism sector should also follow and apply every sort of development about Gastronomy and Molecular Gastronomy which is one of the innovations in its own field. The chiefs of the future who are currently trained in this field should be educated on the new actions, methods and techniques developing in the world in our schools presenting training in this field, and training can also be developed in the light of the scientific researches which are recommended to develop in this field about the new actions like Molecular Gastronomy, method, and techniques in the schools where training is presented in the field of Gastronomy.Key Words : Gastronomy, Molecular Gastronomy, Cookery, Hotel