Executive Chef Mehmet Bilcan (Instagram A/c: chef_mehmet_bilcan ) from Van, Turkey was born in Erçiş . He is working as chef for 12 years in Istanbul always putting in dedication, determination and belief into his work. He has always focused on achieving his tasks with strong belief to get successful. He never made comparisons to other people and kept his eyes on his goals.
Q) Every Turkish region has a distinct culinary style. What is your opinion on it?
Chef Mehmet: Each region of Turkey has its own distinct culinary traditions, making it a country rich in diversity. Every region has its own unique culinary style, influenced by social, cultural, historical, and geographic factors. For example, the Southeast Anatolian region prefers meat, spices, bulgur and lentils, while the Black Sea region uses ingredients like corn, anchovies and cabbage more frequently. I like to experiment with and sample various regional styles of Turkish food, as these variations add to its richness and attractiveness.
Q) In what ways has Turkish cuisine changed?
Chef Mehmet: Turkish food has changed over the years and has recently become more well-known worldwide. Due to its increased exposure, Turkish food has had the opportunity to interact with various cultures, resulting in the development of new flavours. Turkish food is innovative and dynamic, skillfully fusing elements of the past and present to preserve its own identity.
Q) How do you get inspired while cooking?
Chef Mehmet: I get ideas for my cooking from a variety of places:
–Customers: I try to please my customers by taking into account their preferences, comments, and suggestions. I strive to serve both traditional Turkish dishes and innovative flavours because I recognise that my clients come from a variety of backgrounds and nations.
– Other chefs: I take inspiration from the skills, methods, and inventiveness of other chefs, gaining knowledge from their experiences and accomplishments. My development is aided by working with other chefs, creating collaborative projects, and competing.
– New ingredients: I enjoy learning about and experimenting with new ingredients. In both traditional and modern Turkish dishes, I try to create a variety of flavours using various products, spices, sauces, herbs, fruits, and vegetables.
Q) Is it true that a new idea has emerged in Turkey where people are eating out more and cooking less at home?
Chef Mehmet: For this question, there is no conclusive answer. Results from various studies may vary. In general, there is a trend in Turkey where people are cooking less at home and eating out more. This is caused by a number of factors, such as the faster pace of life, higher incomes that permit spending more on eating out, and a shifting food culture that embraces a variety of culinary experiences.
Q) Anatolia, a state in Turkey, has a millennium-old cuisine. What are your thoughts on the matter?
Chef Mehmet: Turkey’s largest and oldest province, Anatolia has been home to many different civilizations over the ages. Anatolian cuisine has been influenced and reflects a millennium-old heritage with its wide range of dishes incorporating meat, vegetables, grains, legumes, fruits, nuts, cheese, yoghurt, honey, and sweets.
Q) How do you get yourself motivated to work?
Chef Mehmet: Cooking is something I love to do and it makes me happy. It’s a pleasure rather than a duty. I therefore don’t have to work very hard to maintain my motivation. But in order to stay motivated when faced with obstacles like exhaustion or stress, I make goals, recognise my successes, and concentrate on improving myself.
Q) What kind of food is Ottoman cuisine?
Chef Mehmet: The sophisticated and flavorful culinary tradition known as Ottoman cuisine was developed over 600 years within the Ottoman Empire. The Ottoman Empire’s vast territory, rich culture, varied population, and palace lifestyle all had an influence on the cuisine, which ranged from soups and pilafs to desserts like baklava and künefe.
Q) From ottoman empire to modern day Turkey, Turkish cuisine has undergone significant changes . What modifications have you observed?
Chef Mehmet: From the Ottoman Empire to modern Turkey, Turkish food has experienced substantial transformations. Political, economic, and social changes have moulded Turkish food into a more contemporary, secular, and internationally recognised culinary style.
Q) How is traditional Turkish cuisine changing as a result of Turkish fusion cuisine?
Chef Mehmet: Turkish food has changed as a result of various cultures influencing it, giving rise to new flavours known as Turkish fusion cuisine. It has an impact on the culinary landscape, both positively and negatively, by fusing traditional Turkish elements with recipes, ingredients, cooking methods, and flavours from other cuisines.
Q) What guidance would you give to aspiring cooks?
Chef Mehmet: I have the following suggestions for people who want to work as chefs:
– Love being a chef: Being a chef is not just a profession; it’s a passion, an art, and a lifestyle. Embrace the joy of cooking, dedicating time, effort, patience, and care to it.
– Learn the craft: Acquiring knowledge, skills, techniques, and experience is crucial. Take cooking seriously, seek education, read books, watch cooking food videos, follow recipes, practice, and don’t fear making mistakes.
– Share your culinary creations: Being a chef involves communication, sharing, presentation, and service. Share your cooking with others through colleagues, customers, family, friends, and social media. Welcome feedback, offer suggestions, be open to criticism, and aim for satisfaction.
– Love, learn, and share to be a chef. It encompasses all these elements.
