Sherwood Exclusive Kemer Executive Chef Zafer Tok, who spoke at the panel titled 'Burada Turizm Çok' organized by the Tourismjournal news site, said that they host the guests with the menus they created from 7 regions of Turkey.
Emphasizing that each guest has a different nutritional preference, Zafer Tok said, “We have to consider vegan food and the allergen group while creating our menus and plans. Everyone has different demands. Meat, chicken and fish will also be on the menu. We plan our infrastructure accordingly and prepare them automatically. If you want something that is not on the menu, we can offer it in a short time. There is definitely a food group that will appeal to everyone. As a hotel, we focused on Turkish cuisine. We created a concept called 7 nights. We put dishes from 7 regions of Turkey and used their original names. We did not have the names translated into foreign languages so that they would not be forgotten. When they come here, we want to show that Türkiye is not just about kebab, doner and baklava. In fact, we have dishes from 7 regions, rich enough to publish a book city by city. In order not to make them forget, we chefs also have important duties. If we can get sustainable products and geographical indications, we can do it in the most accurate way.”
TEAM AND PLANNING IS VERY IMPORTANT
Chef Zafer Tok said, “Actually, we have dishes from 7 regions, rich enough to publish a book city by city. In order not to make them forget, we chefs also have important duties. If we can get sustainable products and geographical indications, we can do this in the most accurate way. Working in the kitchen is a team and planning job. There is a race against time in the back. There are 250 kinds of products in one meal in our open buffet. There is a different rush inside. The thing to consider here is to offer the healthy and correct product. For this, you need to establish the right team. You cannot open the buffet, which will open at 12, after 5 past 12. When you get to the front, we leave the problems behind and meet the guests in a positive way.”