Phenomenological Analysis Of Chefs Perceptions Towards Plate Presentations

Year 2025, Volume: 9 Issue: 2, 45 - 85, 19.10.2025

Mehmet Özdamar , Sabri Çelik

https://doi.org/10.32958/gastoria.1696414

Abstract

Plate presentation is a significant gastronomic form of expression that affects not only the taste of a dish but also its visual appeal and the overall consumer experience. In this context, this study aims to examine professional kitchen chefs’ perceptions and approaches to plate presentation from a phenomenological perspective. Specifically, adopting a phenomenological approach to understanding chefs’ perceptions of plate presentation forms the foundation of this research. A qualitative research method was employed in the study; within the framework of a phenomenological design, semi-structured interviews were conducted with 27 chefs working in different restaurant concepts, selected through criterion sampling. The data obtained in this scope were analyzed using content analysis. The results indicate that chefs primarily focus on taste in plate presentation, while visual aesthetics are considered as a supportive element to enhance flavor. Moreover, chefs embrace simplicity and minimalism in their presentations, emphasize the importance of textural variety, and underline that every component used on the plate should be edible. In addition, central composition, seasonality, concept coherence, standardization, balance, and a focus on the main product are also among other key factors that chefs consider in plate presentation. The findings reveal that plate presentation is shaped not only by aesthetic concerns but also by the interplay of multiple factors such as taste, functionality, balance, harmony, and concept. As chefs’ levels of experience increase, it has been observed that they tend to favor simplicity and a return to essentials in their plate presentations. In conclusion, plate presentation is regarded not only as a form of expression reflecting the chef’s creativity, technical skill, and aesthetic sensibility but also as a strategic tool that enriches the customer experience and reflects the identity of the restaurant.

Keywords

Chef , Plate Presentation , Flavor , Phenomenology

Mutfak Şeflerinin Tabak Sunumlarına Yönelik Algılarının Fenomenolojik Analizi

Abstract

Tabak sunumu, bir yemeğin sadece lezzetini değil, aynı zamanda görsel çekiciliğini ve tüketici deneyimini de etkileyen önemli bir gastronomik ifade biçimidir. Bu bağlamda, bu çalışma, profesyonel mutfak şeflerinin tabak sunumlarına yönelik algılarını ve yaklaşımlarını fenomenolojik bir perspektifle incelemeyi amaçlamıştır. Özellikle, profesyonel mutfak şeflerinin tabak sunumlarına yönelik algılarını fenomenolojik bir yaklaşımla ele almak, bu çalışmanın temelini oluşturmaktadır. Çalışmada, nitel araştırma yöntemi kullanılmış; fenomenolojik desen çerçevesinde, kriter örnekleme tekniğiyle seçilen farklı restoran konseptlerinde çalışan 27 şefle yarı yapılandırılmış mülakatlar gerçekleştirilmiştir. Bu kapsamda elde edilen veriler, içerik analizi yöntemiyle analiz edilmiştir. Analiz sonuçları, şeflerin tabak sunumunda öncelikle lezzeti merkeze aldıklarını, görsel estetiğin ise bu lezzeti destekleyici bir unsur olarak değerlendirildiğini göstermektedir. Ayrıca, şefler tabak sunumlarında sadelik ve minimalizmi benimsemekte, doku çeşitliliğine önem vermekte ve tabakta kullanılan her bileşenin yenilebilir olması gerektiğini vurgulamaktadır. Bunun yanı sıra, merkezi kompozisyon, mevsimsellik, konsept uyumu, standardizasyon, denge ve ana ürün odaklılık da şeflerin tabak sunumunda dikkat ettikleri diğer önemli faktörler arasında yer almaktadır. Araştırma sonuçları, tabak sunumunun sadece estetik kaygılarla değil, aynı zamanda lezzet, fonksiyonellik, denge, uyum ve konsept gibi birçok faktörün etkileşimiyle şekillendiğini ortaya koymaktadır. Şeflerin deneyim düzeyleri arttıkça, tabak sunumlarında sadeliğe ve öze dönüşe daha fazla yöneldikleri gözlemlenmiştir. Sonuç olarak, tabak sunumu yalnızca şefin yaratıcılığını, teknik becerisini ve estetik anlayışını yansıtan bir ifade biçimi olmanın ötesinde, müşteri deneyimini zenginleştiren ve restoranın kimliğini yansıtan stratejik bir araç olarak değerlendirilmektedir.

Keywords

Mutfak Şefi , Tabak Sunumu , Lezzet , Fenomenoloji

Ethical Statement

Araştırma sürecinde etik ilkelere bağlı kalınmıştır. Araştırma için Afyon Kocatepe Üniversitesi Etik Kurulu’ndan 17.05.2023 tarihli ve 183115 sayılı onay alınmıştır. Katılımcılara araştırmanın amacı ve kapsamı açıklanmış, gönüllü katılımları sağlanmış ve yazılı onamları alınmıştır. Katılımcıların kişisel bilgileri gizli tutulmuş, gerçek isimler yerine kodlar kullanılmış ve görüşme kayıtları güvenli biçimde saklanarak yalnızca araştırma amacıyla kullanılmıştır.

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