Chefs' perspectives on molecular gastronomy: Insights from İstanbul

Molecular cooking is an innovative trend in the culinary world that utilizes new tools, ingredients, and techniques. Advances in molecular gastronomy attract a diverse audience, including the tourism sector, scientists, and food professionals. This study aims to explore the perspectives and attitudes of chefs who practice molecular gastronomy in the context of the evolving landscape of molecular cuisine. To achieve this, a survey was distributed to 413 chefs working in certified restaurants within tourism establishments in Istanbul. The findings revealed that 63% of the chefs consistently follow and adopt molecular cooking techniques, reporting that these methods enhance their culinary skills. The chefs expressed positive views regarding the application of molecular gastronomy, particularly in terms of perceived ease of use, usefulness, behavioral intentions, attitudes, and subjective norms. Among these dimensions, the strongest positive response was found in behavioral intentions. Furthermore, the chefs noted that foreign guests generally welcome molecular cooking, while local guests often show some resistance to these new culinary innovations. The study suggests that tourism managers should incorporate molecular foods into their menus and that academics should promote related literature through conferences and publications.