A Chef on the Silk Road
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Chef Tarkan
.
Chef Tarkin was born and raised in south central Turkey, close to the busy Port of Call, Antalya, surrounded by street vendors and local eateries on the Mediterranean Coast. It is positioned on three sides, by snowcapped mountains, called The Daglari and The Taurus Mountain ranges, and furthermore, all surrounded by the impressive Roman ruins, the soul of Turkey, which is linked with these enchanting sights throughout this locality. Firstly one of the most renowned Roman legacies is, Hayden´s Gate, a Roman fortification and secondly, several centuries later, The Fluted Minaret, built in 1230 by Sultan Aladdin Keykubia, two of Turkey´s most famous antiquities.
As a child, young Chef Tarkin, always enjoyed he family kitchen activities, and as a young lad, he set his goals to in becoming a Master Chef. Chef Tarkin, hails from a culture steeped in delicious Turkish specialties, and amongst which his native country´s most famous dessert is called, a Nightingale´s Nest, a classic dessert consisting of orange flower water, sugar, pistachios, almonds, lemon juice, and phyllo pastry dough.
With this, in mind, imagine yourselves, sitting side by side, Chef Tarkin at the famous ancient Roman Amphitheatre, admits a captivating view of some of the most impressive ruins outside of Italy.
Similar in culinary philosophy to Chef Joan Roca, Chef Tarkin reveals, his balancing dishes, hails from The Silk Route, wherein, a sweet, savory, acidic, salty, bitter and sour profile, are the key elements in balancing and are all in one dish !
.
Face to face... Interview with Chef Tarkan
.
Margaux
Tell us, where you were born and raised
Tarkin
I was born and raised in south central Turkey, in Antalya, a province of Turkey, which is a tourist center on the Mediterranean coast known for its bustling harbor.
Antalya's historic and natural beauty, includes some of the most ancient regions in south eastern Europe; Manavgat Waterfall, Duden Waterfalls, Alara Han, Alara Castle, Red Tower, Canyon, stalactite cave, Antalya´s St. Nicholas Church, Antalya Aspendos. This region, cultivates typical Mediterranean cuisine, for example, Olive oils, and wines which are well known in this region.
Margaux
Who or which stimuli, inspired and motivated your career in the Culinary Arts ?
Tarkin
During my childhood, I had always wanted to be like my dad a cook, which we were called during that time. My family had motivated me, throughout my childhood, in my professional pursuit, of becoming a good cook. When I was 17 years old, I had set a goal for myself, to study the culinary arts and become a professional top class culinary chef.
“ I had learned more about myself, and if a Chef works, with his hands, he would be a worker.
If a cook works with his hands and brain, he would be a master chef.
And, If a cook works, with hands, head and his heart, then he would become an artist.”
Margaux
Where did you study the culinary arts ?
Tarkin
I started, beside my father and afterm high school I attended university and Institute of the culinary arts.
Margaux
After, studying your Photographs prior to setting up your Photographic Gallery on Visions Gourmandes Website in December 2013, I have noticed your whimsical and amazing dessert creations. Are you specializing in desserts at the moment ?
Tarkin
Thanks for your thoughts.
I do not see myself as an expert.
I cook always with an amateur spirit and include all my love as I am trying to add flavor and appearance. The taster, should decide on my expertise.
Margaux
What do you think of the T.V. speciality programmes for example Master Chef, Top Chef etcetra and T.V. emissions for the Chefs enabling visual display to millions of viewers ?
Tarkin
These programmes cater to the masses, all over the world, and I find it helpful being a Chef. Such programs give us the latest news about some of the details of the profession in very general terms. I am attracted to the attention the public programs provide, for example,
the competition-style programs. Top chef Master chef, Iron Chef America, Hell's Kitchen, Chopped, etc.. There are programs that promote regional flavors and restaurants for example: Food Network, Anthony Bourdain: No Reservations, etc. The Pioneer Woman.
Some of the chefs participating in the educational information, and application programs that have recipes, are: The Chew, America's Test Kitchen, Cupcake Wars and so on. They are worthwhile especially for those in the industry.
Margaux
What degree of importance do you bring to the aesthetics of a presentation ?
Tarkin
A good dish that appeals to the eye, as to the palate is essentially important. With a different presentation, even the world's most ordinary dishes can tempt your appetite if dressed to the Nines. When we talk about the presentation, undoubtedly, we are discussing the dressage or physically posture of the dish, not the flavors of the dish.
Service elements such as knives, forks and napkins and tablecloths from the design to the setting choice. Provide a complete wholeness of everything, and have to be, eyes caressing. All of these elements come together, and the meal turns into a feast of food on the table, and visual aspect, opens the appetite. Aesthetic presentations on the plate are similar in proportion to an artwork or painting, of a Painter on the table; exhibiting colorful, harmonious totality. The chef's individual feelings, and emotions should be profoundly steeped in his or her art, and he or she should be able to reflect this in their presented work to the client.
Margaux
Who do you deem The Most Creative Chefs in dressage and presentation ?
Tarkin
The first, that come to mind are: Chef Grant Achatz, Chef Heston Blumenthal
Chef Ferran Adria , Chef Seiji Yamamoto
Chef Jose Andreas, Monsieur Paul Bocuse, Chef Jamie Oliver, Chef Marco Pierre White, the late Chef, Charlie Trotter, Chef Wolfgang Puck, Culinary Artist Gianfranco Chiarini, and Chef Antonio Bachour.
Margaux
Who are your Mentors and most endeared Chefs in which you have collaborated and learnt from over the years ?
Tarkin
The Turkish guidance I received was with Chef Süleyman Ergin , coparate chef İbrahim Tunuslu, Chef Levent Erdem , Chef Doğan Çolak, Chef Sinan Kayan, Chef Ali Coşar, and the Operations Director& General Manager, İskender Anıl.
Other Chefs with guidance without work together are Alain Ducasse, Pierre Gagnaire, Auguste
In French techniques, Escoffier, Paul Bocuse and Erol Sezer
Margaux
What are the sources of inspiration to create a beautifully designed plate ? Paintings, sketching, Books, Magazines, Websites etcetra ?
Tarkin
As previously mentioned before, the chef's feelings and emotions should be profound, and should be able to reflect their passion in their presentations. I think every chef's own philosophy has a presentation style ! I have been inspired by techniques, used (books, magazines, photos, drawings, web site, object), coupled with my own imagination, complete with feelings and emotions that reflect the theme of the presentation.
Margaux
What is your training with regard to your team in dressage and presentation of the plate?
Tarkin
It's an art. I see all of my team as artists. I give them all an opportunity to exhibit their art in every form. The whole idea, team wise, is important for them as well as me.
We always brainstorm meet to conceive and create everything, with our feelings, our concentration, and our emotions in regards to making our presentations.
It’s important for me that the shape and choice of the plate is also proportional to food, the size, etcetera . To try the dish, sampling, is simple and to present to the eye impact, accordingly. This is why my team and I don’t want to use complex and intricate presentations.
The chef's experience adds to the sense of aesthetics is needed always.
Margaux
Do you believe the training at Culinary Institute spends enough time on Dressage and Presentations of the plate ?
Tarkin
This is proportional to the teacher and to the education. Here is basic training with techniques learned and implemented. A chef creates the style which he or she decides how to use the technique.
Margaux
Which skills do you believe to be your Achilles Heel or weakness that require more practice and learning on your part ?
Tarkin
The biggest weakness, in my view, is the industry itself, has reached saturation, in the profession itself.
Margaux
What is your culinary philosophy regarding the product and what is your gastronomic culture regarding the application to the plate ? Do you employ tweezers, gold and silver foils, edible flowers, etcetera ?
Tarkin
My culinary philosophy is about the product and the quality of the food proportional with the quality of the products that we use. We are looking at the use of fresh and seasonal products.
About my gastronomic culture, I can say, that the land where I live has a very ancient and rich history, dating back about 2000 years this, ancient structure of grand Civilizations, where empires were built. Thus, having a very rich gastronomic destination, to begin with, for example, the spice route starting from India into Anatolia is a very rich destination area. I try to integrate and interpret this rich treasure chest into the gastronomic culture. I always follow the new kitchen trends. I am using all kinds of edible objects. In Open Buffet, I try to provide minimal portions on the plate. It is important that the food what I cook is healthy. In nature, there are six categories: sweet, sour, salty, acidic, bitter and spicy. If these six profiles in foods, in a dish at the same time are available; this will be a balanced dish.
Margaux
What is your knowledge of VisionsGourmandes.com website and what is your view regarding the information provided by the website of VisionsGourmandes.com ?
Tarkin
It’s a fantastic platform for chefs like me. The Culinary Arts and Chefs are always able to see their gallery works, read the interviews, book reviews and also, look at other artists´ works and themes of inspiration.
Margaux
How often do you visit our website ?
Tarkin
Always, when I have a little free time.
Margaux
What topics or tools would you like to see added to our website ?
Tarkin
Dinner plate presentations can be accessorized, that can complement wines or a la carte and the restaurant concepts, may be satisfactory information to other Chefs.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
A Chef on the Silk Road
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Chef Tarkan
.
Chef Tarkin was born and raised in south central Turkey, close to the busy Port of Call, Antalya, surrounded by street vendors and local eateries on the Mediterranean Coast. It is positioned on three sides, by snowcapped mountains, called The Daglari and The Taurus Mountain ranges, and furthermore, all surrounded by the impressive Roman ruins, the soul of Turkey, which is linked with these enchanting sights throughout this locality. Firstly one of the most renowned Roman legacies is, Hayden´s Gate, a Roman fortification and secondly, several centuries later, The Fluted Minaret, built in 1230 by Sultan Aladdin Keykubia, two of Turkey´s most famous antiquities.
As a child, young Chef Tarkin, always enjoyed he family kitchen activities, and as a young lad, he set his goals to in becoming a Master Chef. Chef Tarkin, hails from a culture steeped in delicious Turkish specialties, and amongst which his native country´s most famous dessert is called, a Nightingale´s Nest, a classic dessert consisting of orange flower water, sugar, pistachios, almonds, lemon juice, and phyllo pastry dough.
With this, in mind, imagine yourselves, sitting side by side, Chef Tarkin at the famous ancient Roman Amphitheatre, admits a captivating view of some of the most impressive ruins outside of Italy.
Similar in culinary philosophy to Chef Joan Roca, Chef Tarkin reveals, his balancing dishes, hails from The Silk Route, wherein, a sweet, savory, acidic, salty, bitter and sour profile, are the key elements in balancing and are all in one dish !
.
Face to face... Interview with Chef Tarkan
.
Margaux
Tell us, where you were born and raised
Tarkin
I was born and raised in south central Turkey, in Antalya, a province of Turkey, which is a tourist center on the Mediterranean coast known for its bustling harbor.
Antalya's historic and natural beauty, includes some of the most ancient regions in south eastern Europe; Manavgat Waterfall, Duden Waterfalls, Alara Han, Alara Castle, Red Tower, Canyon, stalactite cave, Antalya´s St. Nicholas Church, Antalya Aspendos. This region, cultivates typical Mediterranean cuisine, for example, Olive oils, and wines which are well known in this region.
Margaux
Who or which stimuli, inspired and motivated your career in the Culinary Arts ?
Tarkin
During my childhood, I had always wanted to be like my dad a cook, which we were called during that time. My family had motivated me, throughout my childhood, in my professional pursuit, of becoming a good cook. When I was 17 years old, I had set a goal for myself, to study the culinary arts and become a professional top class culinary chef.
“ I had learned more about myself, and if a Chef works, with his hands, he would be a worker.
If a cook works with his hands and brain, he would be a master chef.
And, If a cook works, with hands, head and his heart, then he would become an artist.”
Margaux
Where did you study the culinary arts ?
Tarkin
I started, beside my father and afterm high school I attended university and Institute of the culinary arts.
Margaux
After, studying your Photographs prior to setting up your Photographic Gallery on Visions Gourmandes Website in December 2013, I have noticed your whimsical and amazing dessert creations. Are you specializing in desserts at the moment ?
Tarkin
Thanks for your thoughts.
I do not see myself as an expert.
I cook always with an amateur spirit and include all my love as I am trying to add flavor and appearance. The taster, should decide on my expertise.
Margaux
What do you think of the T.V. speciality programmes for example Master Chef, Top Chef etcetra and T.V. emissions for the Chefs enabling visual display to millions of viewers ?
Tarkin
These programmes cater to the masses, all over the world, and I find it helpful being a Chef. Such programs give us the latest news about some of the details of the profession in very general terms. I am attracted to the attention the public programs provide, for example,
the competition-style programs. Top chef Master chef, Iron Chef America, Hell's Kitchen, Chopped, etc.. There are programs that promote regional flavors and restaurants for example: Food Network, Anthony Bourdain: No Reservations, etc. The Pioneer Woman.
Some of the chefs participating in the educational information, and application programs that have recipes, are: The Chew, America's Test Kitchen, Cupcake Wars and so on. They are worthwhile especially for those in the industry.
Margaux
What degree of importance do you bring to the aesthetics of a presentation ?
Tarkin
A good dish that appeals to the eye, as to the palate is essentially important. With a different presentation, even the world's most ordinary dishes can tempt your appetite if dressed to the Nines. When we talk about the presentation, undoubtedly, we are discussing the dressage or physically posture of the dish, not the flavors of the dish.
Service elements such as knives, forks and napkins and tablecloths from the design to the setting choice. Provide a complete wholeness of everything, and have to be, eyes caressing. All of these elements come together, and the meal turns into a feast of food on the table, and visual aspect, opens the appetite. Aesthetic presentations on the plate are similar in proportion to an artwork or painting, of a Painter on the table; exhibiting colorful, harmonious totality. The chef's individual feelings, and emotions should be profoundly steeped in his or her art, and he or she should be able to reflect this in their presented work to the client.
Margaux
Who do you deem The Most Creative Chefs in dressage and presentation ?
Tarkin
The first, that come to mind are: Chef Grant Achatz, Chef Heston Blumenthal
Chef Ferran Adria , Chef Seiji Yamamoto
Chef Jose Andreas, Monsieur Paul Bocuse, Chef Jamie Oliver, Chef Marco Pierre White, the late Chef, Charlie Trotter, Chef Wolfgang Puck, Culinary Artist Gianfranco Chiarini, and Chef Antonio Bachour.
Margaux
Who are your Mentors and most endeared Chefs in which you have collaborated and learnt from over the years ?
Tarkin
The Turkish guidance I received was with Chef Süleyman Ergin , coparate chef İbrahim Tunuslu, Chef Levent Erdem , Chef Doğan Çolak, Chef Sinan Kayan, Chef Ali Coşar, and the Operations Director& General Manager, İskender Anıl.
Other Chefs with guidance without work together are Alain Ducasse, Pierre Gagnaire, Auguste
In French techniques, Escoffier, Paul Bocuse and Erol Sezer
Margaux
What are the sources of inspiration to create a beautifully designed plate ? Paintings, sketching, Books, Magazines, Websites etcetra ?
Tarkin
As previously mentioned before, the chef's feelings and emotions should be profound, and should be able to reflect their passion in their presentations. I think every chef's own philosophy has a presentation style ! I have been inspired by techniques, used (books, magazines, photos, drawings, web site, object), coupled with my own imagination, complete with feelings and emotions that reflect the theme of the presentation.
Margaux
What is your training with regard to your team in dressage and presentation of the plate?
Tarkin
It's an art. I see all of my team as artists. I give them all an opportunity to exhibit their art in every form. The whole idea, team wise, is important for them as well as me.
We always brainstorm meet to conceive and create everything, with our feelings, our concentration, and our emotions in regards to making our presentations.
It’s important for me that the shape and choice of the plate is also proportional to food, the size, etcetera . To try the dish, sampling, is simple and to present to the eye impact, accordingly. This is why my team and I don’t want to use complex and intricate presentations.
The chef's experience adds to the sense of aesthetics is needed always.
Margaux
Do you believe the training at Culinary Institute spends enough time on Dressage and Presentations of the plate ?
Tarkin
This is proportional to the teacher and to the education. Here is basic training with techniques learned and implemented. A chef creates the style which he or she decides how to use the technique.
Margaux
Which skills do you believe to be your Achilles Heel or weakness that require more practice and learning on your part ?
Tarkin
The biggest weakness, in my view, is the industry itself, has reached saturation, in the profession itself.
Margaux
What is your culinary philosophy regarding the product and what is your gastronomic culture regarding the application to the plate ? Do you employ tweezers, gold and silver foils, edible flowers, etcetera ?
Tarkin
My culinary philosophy is about the product and the quality of the food proportional with the quality of the products that we use. We are looking at the use of fresh and seasonal products.
About my gastronomic culture, I can say, that the land where I live has a very ancient and rich history, dating back about 2000 years this, ancient structure of grand Civilizations, where empires were built. Thus, having a very rich gastronomic destination, to begin with, for example, the spice route starting from India into Anatolia is a very rich destination area. I try to integrate and interpret this rich treasure chest into the gastronomic culture. I always follow the new kitchen trends. I am using all kinds of edible objects. In Open Buffet, I try to provide minimal portions on the plate. It is important that the food what I cook is healthy. In nature, there are six categories: sweet, sour, salty, acidic, bitter and spicy. If these six profiles in foods, in a dish at the same time are available; this will be a balanced dish.
Margaux
What is your knowledge of VisionsGourmandes.com website and what is your view regarding the information provided by the website of VisionsGourmandes.com ?
Tarkin
It’s a fantastic platform for chefs like me. The Culinary Arts and Chefs are always able to see their gallery works, read the interviews, book reviews and also, look at other artists´ works and themes of inspiration.
Margaux
How often do you visit our website ?
Tarkin
Always, when I have a little free time.
Margaux
What topics or tools would you like to see added to our website ?
Tarkin
Dinner plate presentations can be accessorized, that can complement wines or a la carte and the restaurant concepts, may be satisfactory information to other Chefs.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
A Chef on the Silk Road
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Chef Tarkan
.
Chef Tarkin was born and raised in south central Turkey, close to the busy Port of Call, Antalya, surrounded by street vendors and local eateries on the Mediterranean Coast. It is positioned on three sides, by snowcapped mountains, called The Daglari and The Taurus Mountain ranges, and furthermore, all surrounded by the impressive Roman ruins, the soul of Turkey, which is linked with these enchanting sights throughout this locality. Firstly one of the most renowned Roman legacies is, Hayden´s Gate, a Roman fortification and secondly, several centuries later, The Fluted Minaret, built in 1230 by Sultan Aladdin Keykubia, two of Turkey´s most famous antiquities.
As a child, young Chef Tarkin, always enjoyed he family kitchen activities, and as a young lad, he set his goals to in becoming a Master Chef. Chef Tarkin, hails from a culture steeped in delicious Turkish specialties, and amongst which his native country´s most famous dessert is called, a Nightingale´s Nest, a classic dessert consisting of orange flower water, sugar, pistachios, almonds, lemon juice, and phyllo pastry dough.
With this, in mind, imagine yourselves, sitting side by side, Chef Tarkin at the famous ancient Roman Amphitheatre, admits a captivating view of some of the most impressive ruins outside of Italy.
Similar in culinary philosophy to Chef Joan Roca, Chef Tarkin reveals, his balancing dishes, hails from The Silk Route, wherein, a sweet, savory, acidic, salty, bitter and sour profile, are the key elements in balancing and are all in one dish !
.
Face to face... Interview with Chef Tarkan
.
Margaux
Tell us, where you were born and raised
Tarkin
I was born and raised in south central Turkey, in Antalya, a province of Turkey, which is a tourist center on the Mediterranean coast known for its bustling harbor.
Antalya's historic and natural beauty, includes some of the most ancient regions in south eastern Europe; Manavgat Waterfall, Duden Waterfalls, Alara Han, Alara Castle, Red Tower, Canyon, stalactite cave, Antalya´s St. Nicholas Church, Antalya Aspendos. This region, cultivates typical Mediterranean cuisine, for example, Olive oils, and wines which are well known in this region.
Margaux
Who or which stimuli, inspired and motivated your career in the Culinary Arts ?
Tarkin
During my childhood, I had always wanted to be like my dad a cook, which we were called during that time. My family had motivated me, throughout my childhood, in my professional pursuit, of becoming a good cook. When I was 17 years old, I had set a goal for myself, to study the culinary arts and become a professional top class culinary chef.
“ I had learned more about myself, and if a Chef works, with his hands, he would be a worker.
If a cook works with his hands and brain, he would be a master chef.
And, If a cook works, with hands, head and his heart, then he would become an artist.”
Margaux
Where did you study the culinary arts ?
Tarkin
I started, beside my father and afterm high school I attended university and Institute of the culinary arts.
Margaux
After, studying your Photographs prior to setting up your Photographic Gallery on Visions Gourmandes Website in December 2013, I have noticed your whimsical and amazing dessert creations. Are you specializing in desserts at the moment ?
Tarkin
Thanks for your thoughts.
I do not see myself as an expert.
I cook always with an amateur spirit and include all my love as I am trying to add flavor and appearance. The taster, should decide on my expertise.
Margaux
What do you think of the T.V. speciality programmes for example Master Chef, Top Chef etcetra and T.V. emissions for the Chefs enabling visual display to millions of viewers ?
Tarkin
These programmes cater to the masses, all over the world, and I find it helpful being a Chef. Such programs give us the latest news about some of the details of the profession in very general terms. I am attracted to the attention the public programs provide, for example,
the competition-style programs. Top chef Master chef, Iron Chef America, Hell's Kitchen, Chopped, etc.. There are programs that promote regional flavors and restaurants for example: Food Network, Anthony Bourdain: No Reservations, etc. The Pioneer Woman.
Some of the chefs participating in the educational information, and application programs that have recipes, are: The Chew, America's Test Kitchen, Cupcake Wars and so on. They are worthwhile especially for those in the industry.
Margaux
What degree of importance do you bring to the aesthetics of a presentation ?
Tarkin
A good dish that appeals to the eye, as to the palate is essentially important. With a different presentation, even the world's most ordinary dishes can tempt your appetite if dressed to the Nines. When we talk about the presentation, undoubtedly, we are discussing the dressage or physically posture of the dish, not the flavors of the dish.
Service elements such as knives, forks and napkins and tablecloths from the design to the setting choice. Provide a complete wholeness of everything, and have to be, eyes caressing. All of these elements come together, and the meal turns into a feast of food on the table, and visual aspect, opens the appetite. Aesthetic presentations on the plate are similar in proportion to an artwork or painting, of a Painter on the table; exhibiting colorful, harmonious totality. The chef's individual feelings, and emotions should be profoundly steeped in his or her art, and he or she should be able to reflect this in their presented work to the client.
Margaux
Who do you deem The Most Creative Chefs in dressage and presentation ?
Tarkin
The first, that come to mind are: Chef Grant Achatz, Chef Heston Blumenthal
Chef Ferran Adria , Chef Seiji Yamamoto
Chef Jose Andreas, Monsieur Paul Bocuse, Chef Jamie Oliver, Chef Marco Pierre White, the late Chef, Charlie Trotter, Chef Wolfgang Puck, Culinary Artist Gianfranco Chiarini, and Chef Antonio Bachour.
Margaux
Who are your Mentors and most endeared Chefs in which you have collaborated and learnt from over the years ?
Tarkin
The Turkish guidance I received was with Chef Süleyman Ergin , coparate chef İbrahim Tunuslu, Chef Levent Erdem , Chef Doğan Çolak, Chef Sinan Kayan, Chef Ali Coşar, and the Operations Director& General Manager, İskender Anıl.
Other Chefs with guidance without work together are Alain Ducasse, Pierre Gagnaire, Auguste
In French techniques, Escoffier, Paul Bocuse and Erol Sezer
Margaux
What are the sources of inspiration to create a beautifully designed plate ? Paintings, sketching, Books, Magazines, Websites etcetra ?
Tarkin
As previously mentioned before, the chef's feelings and emotions should be profound, and should be able to reflect their passion in their presentations. I think every chef's own philosophy has a presentation style ! I have been inspired by techniques, used (books, magazines, photos, drawings, web site, object), coupled with my own imagination, complete with feelings and emotions that reflect the theme of the presentation.
Margaux
What is your training with regard to your team in dressage and presentation of the plate?
Tarkin
It's an art. I see all of my team as artists. I give them all an opportunity to exhibit their art in every form. The whole idea, team wise, is important for them as well as me.
We always brainstorm meet to conceive and create everything, with our feelings, our concentration, and our emotions in regards to making our presentations.
It’s important for me that the shape and choice of the plate is also proportional to food, the size, etcetera . To try the dish, sampling, is simple and to present to the eye impact, accordingly. This is why my team and I don’t want to use complex and intricate presentations.
The chef's experience adds to the sense of aesthetics is needed always.
Margaux
Do you believe the training at Culinary Institute spends enough time on Dressage and Presentations of the plate ?
Tarkin
This is proportional to the teacher and to the education. Here is basic training with techniques learned and implemented. A chef creates the style which he or she decides how to use the technique.
Margaux
Which skills do you believe to be your Achilles Heel or weakness that require more practice and learning on your part ?
Tarkin
The biggest weakness, in my view, is the industry itself, has reached saturation, in the profession itself.
Margaux
What is your culinary philosophy regarding the product and what is your gastronomic culture regarding the application to the plate ? Do you employ tweezers, gold and silver foils, edible flowers, etcetera ?
Tarkin
My culinary philosophy is about the product and the quality of the food proportional with the quality of the products that we use. We are looking at the use of fresh and seasonal products.
About my gastronomic culture, I can say, that the land where I live has a very ancient and rich history, dating back about 2000 years this, ancient structure of grand Civilizations, where empires were built. Thus, having a very rich gastronomic destination, to begin with, for example, the spice route starting from India into Anatolia is a very rich destination area. I try to integrate and interpret this rich treasure chest into the gastronomic culture. I always follow the new kitchen trends. I am using all kinds of edible objects. In Open Buffet, I try to provide minimal portions on the plate. It is important that the food what I cook is healthy. In nature, there are six categories: sweet, sour, salty, acidic, bitter and spicy. If these six profiles in foods, in a dish at the same time are available; this will be a balanced dish.
Margaux
What is your knowledge of VisionsGourmandes.com website and what is your view regarding the information provided by the website of VisionsGourmandes.com ?
Tarkin
It’s a fantastic platform for chefs like me. The Culinary Arts and Chefs are always able to see their gallery works, read the interviews, book reviews and also, look at other artists´ works and themes of inspiration.
Margaux
How often do you visit our website ?
Tarkin
Always, when I have a little free time.
Margaux
What topics or tools would you like to see added to our website ?
Tarkin
Dinner plate presentations can be accessorized, that can complement wines or a la carte and the restaurant concepts, may be satisfactory information to other Chefs.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
A Chef on the Silk Road
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Chef Tarkan
.
Chef Tarkin was born and raised in south central Turkey, close to the busy Port of Call, Antalya, surrounded by street vendors and local eateries on the Mediterranean Coast. It is positioned on three sides, by snowcapped mountains, called The Daglari and The Taurus Mountain ranges, and furthermore, all surrounded by the impressive Roman ruins, the soul of Turkey, which is linked with these enchanting sights throughout this locality. Firstly one of the most renowned Roman legacies is, Hayden´s Gate, a Roman fortification and secondly, several centuries later, The Fluted Minaret, built in 1230 by Sultan Aladdin Keykubia, two of Turkey´s most famous antiquities.
As a child, young Chef Tarkin, always enjoyed he family kitchen activities, and as a young lad, he set his goals to in becoming a Master Chef. Chef Tarkin, hails from a culture steeped in delicious Turkish specialties, and amongst which his native country´s most famous dessert is called, a Nightingale´s Nest, a classic dessert consisting of orange flower water, sugar, pistachios, almonds, lemon juice, and phyllo pastry dough.
With this, in mind, imagine yourselves, sitting side by side, Chef Tarkin at the famous ancient Roman Amphitheatre, admits a captivating view of some of the most impressive ruins outside of Italy.
Similar in culinary philosophy to Chef Joan Roca, Chef Tarkin reveals, his balancing dishes, hails from The Silk Route, wherein, a sweet, savory, acidic, salty, bitter and sour profile, are the key elements in balancing and are all in one dish !
.
Face to face... Interview with Chef Tarkan
.
Margaux
Tell us, where you were born and raised
Tarkin
I was born and raised in south central Turkey, in Antalya, a province of Turkey, which is a tourist center on the Mediterranean coast known for its bustling harbor.
Antalya's historic and natural beauty, includes some of the most ancient regions in south eastern Europe; Manavgat Waterfall, Duden Waterfalls, Alara Han, Alara Castle, Red Tower, Canyon, stalactite cave, Antalya´s St. Nicholas Church, Antalya Aspendos. This region, cultivates typical Mediterranean cuisine, for example, Olive oils, and wines which are well known in this region.
Margaux
Who or which stimuli, inspired and motivated your career in the Culinary Arts ?
Tarkin
During my childhood, I had always wanted to be like my dad a cook, which we were called during that time. My family had motivated me, throughout my childhood, in my professional pursuit, of becoming a good cook. When I was 17 years old, I had set a goal for myself, to study the culinary arts and become a professional top class culinary chef.
“ I had learned more about myself, and if a Chef works, with his hands, he would be a worker.
If a cook works with his hands and brain, he would be a master chef.
And, If a cook works, with hands, head and his heart, then he would become an artist.”
Margaux
Where did you study the culinary arts ?
Tarkin
I started, beside my father and afterm high school I attended university and Institute of the culinary arts.
Margaux
After, studying your Photographs prior to setting up your Photographic Gallery on Visions Gourmandes Website in December 2013, I have noticed your whimsical and amazing dessert creations. Are you specializing in desserts at the moment ?
Tarkin
Thanks for your thoughts.
I do not see myself as an expert.
I cook always with an amateur spirit and include all my love as I am trying to add flavor and appearance. The taster, should decide on my expertise.
Margaux
What do you think of the T.V. speciality programmes for example Master Chef, Top Chef etcetra and T.V. emissions for the Chefs enabling visual display to millions of viewers ?
Tarkin
These programmes cater to the masses, all over the world, and I find it helpful being a Chef. Such programs give us the latest news about some of the details of the profession in very general terms. I am attracted to the attention the public programs provide, for example,
the competition-style programs. Top chef Master chef, Iron Chef America, Hell's Kitchen, Chopped, etc.. There are programs that promote regional flavors and restaurants for example: Food Network, Anthony Bourdain: No Reservations, etc. The Pioneer Woman.
Some of the chefs participating in the educational information, and application programs that have recipes, are: The Chew, America's Test Kitchen, Cupcake Wars and so on. They are worthwhile especially for those in the industry.
Margaux
What degree of importance do you bring to the aesthetics of a presentation ?
Tarkin
A good dish that appeals to the eye, as to the palate is essentially important. With a different presentation, even the world's most ordinary dishes can tempt your appetite if dressed to the Nines. When we talk about the presentation, undoubtedly, we are discussing the dressage or physically posture of the dish, not the flavors of the dish.
Service elements such as knives, forks and napkins and tablecloths from the design to the setting choice. Provide a complete wholeness of everything, and have to be, eyes caressing. All of these elements come together, and the meal turns into a feast of food on the table, and visual aspect, opens the appetite. Aesthetic presentations on the plate are similar in proportion to an artwork or painting, of a Painter on the table; exhibiting colorful, harmonious totality. The chef's individual feelings, and emotions should be profoundly steeped in his or her art, and he or she should be able to reflect this in their presented work to the client.
Margaux
Who do you deem The Most Creative Chefs in dressage and presentation ?
Tarkin
The first, that come to mind are: Chef Grant Achatz, Chef Heston Blumenthal
Chef Ferran Adria , Chef Seiji Yamamoto
Chef Jose Andreas, Monsieur Paul Bocuse, Chef Jamie Oliver, Chef Marco Pierre White, the late Chef, Charlie Trotter, Chef Wolfgang Puck, Culinary Artist Gianfranco Chiarini, and Chef Antonio Bachour.
Margaux
Who are your Mentors and most endeared Chefs in which you have collaborated and learnt from over the years ?
Tarkin
The Turkish guidance I received was with Chef Süleyman Ergin , coparate chef İbrahim Tunuslu, Chef Levent Erdem , Chef Doğan Çolak, Chef Sinan Kayan, Chef Ali Coşar, and the Operations Director& General Manager, İskender Anıl.
Other Chefs with guidance without work together are Alain Ducasse, Pierre Gagnaire, Auguste
In French techniques, Escoffier, Paul Bocuse and Erol Sezer
Margaux
What are the sources of inspiration to create a beautifully designed plate ? Paintings, sketching, Books, Magazines, Websites etcetra ?
Tarkin
As previously mentioned before, the chef's feelings and emotions should be profound, and should be able to reflect their passion in their presentations. I think every chef's own philosophy has a presentation style ! I have been inspired by techniques, used (books, magazines, photos, drawings, web site, object), coupled with my own imagination, complete with feelings and emotions that reflect the theme of the presentation.
Margaux
What is your training with regard to your team in dressage and presentation of the plate?
Tarkin
It's an art. I see all of my team as artists. I give them all an opportunity to exhibit their art in every form. The whole idea, team wise, is important for them as well as me.
We always brainstorm meet to conceive and create everything, with our feelings, our concentration, and our emotions in regards to making our presentations.
It’s important for me that the shape and choice of the plate is also proportional to food, the size, etcetera . To try the dish, sampling, is simple and to present to the eye impact, accordingly. This is why my team and I don’t want to use complex and intricate presentations.
The chef's experience adds to the sense of aesthetics is needed always.
Margaux
Do you believe the training at Culinary Institute spends enough time on Dressage and Presentations of the plate ?
Tarkin
This is proportional to the teacher and to the education. Here is basic training with techniques learned and implemented. A chef creates the style which he or she decides how to use the technique.
Margaux
Which skills do you believe to be your Achilles Heel or weakness that require more practice and learning on your part ?
Tarkin
The biggest weakness, in my view, is the industry itself, has reached saturation, in the profession itself.
Margaux
What is your culinary philosophy regarding the product and what is your gastronomic culture regarding the application to the plate ? Do you employ tweezers, gold and silver foils, edible flowers, etcetera ?
Tarkin
My culinary philosophy is about the product and the quality of the food proportional with the quality of the products that we use. We are looking at the use of fresh and seasonal products.
About my gastronomic culture, I can say, that the land where I live has a very ancient and rich history, dating back about 2000 years this, ancient structure of grand Civilizations, where empires were built. Thus, having a very rich gastronomic destination, to begin with, for example, the spice route starting from India into Anatolia is a very rich destination area. I try to integrate and interpret this rich treasure chest into the gastronomic culture. I always follow the new kitchen trends. I am using all kinds of edible objects. In Open Buffet, I try to provide minimal portions on the plate. It is important that the food what I cook is healthy. In nature, there are six categories: sweet, sour, salty, acidic, bitter and spicy. If these six profiles in foods, in a dish at the same time are available; this will be a balanced dish.
Margaux
What is your knowledge of VisionsGourmandes.com website and what is your view regarding the information provided by the website of VisionsGourmandes.com ?
Tarkin
It’s a fantastic platform for chefs like me. The Culinary Arts and Chefs are always able to see their gallery works, read the interviews, book reviews and also, look at other artists´ works and themes of inspiration.
Margaux
How often do you visit our website ?
Tarkin
Always, when I have a little free time.
Margaux
What topics or tools would you like to see added to our website ?
Tarkin
Dinner plate presentations can be accessorized, that can complement wines or a la carte and the restaurant concepts, may be satisfactory information to other Chefs.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
A Chef on the Silk Road
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Chef Tarkan
.
Chef Tarkin was born and raised in south central Turkey, close to the busy Port of Call, Antalya, surrounded by street vendors and local eateries on the Mediterranean Coast. It is positioned on three sides, by snowcapped mountains, called The Daglari and The Taurus Mountain ranges, and furthermore, all surrounded by the impressive Roman ruins, the soul of Turkey, which is linked with these enchanting sights throughout this locality. Firstly one of the most renowned Roman legacies is, Hayden´s Gate, a Roman fortification and secondly, several centuries later, The Fluted Minaret, built in 1230 by Sultan Aladdin Keykubia, two of Turkey´s most famous antiquities.
As a child, young Chef Tarkin, always enjoyed he family kitchen activities, and as a young lad, he set his goals to in becoming a Master Chef. Chef Tarkin, hails from a culture steeped in delicious Turkish specialties, and amongst which his native country´s most famous dessert is called, a Nightingale´s Nest, a classic dessert consisting of orange flower water, sugar, pistachios, almonds, lemon juice, and phyllo pastry dough.
With this, in mind, imagine yourselves, sitting side by side, Chef Tarkin at the famous ancient Roman Amphitheatre, admits a captivating view of some of the most impressive ruins outside of Italy.
Similar in culinary philosophy to Chef Joan Roca, Chef Tarkin reveals, his balancing dishes, hails from The Silk Route, wherein, a sweet, savory, acidic, salty, bitter and sour profile, are the key elements in balancing and are all in one dish !
.
Face to face... Interview with Chef Tarkan
.
Margaux
Tell us, where you were born and raised
Tarkin
I was born and raised in south central Turkey, in Antalya, a province of Turkey, which is a tourist center on the Mediterranean coast known for its bustling harbor.
Antalya's historic and natural beauty, includes some of the most ancient regions in south eastern Europe; Manavgat Waterfall, Duden Waterfalls, Alara Han, Alara Castle, Red Tower, Canyon, stalactite cave, Antalya´s St. Nicholas Church, Antalya Aspendos. This region, cultivates typical Mediterranean cuisine, for example, Olive oils, and wines which are well known in this region.
Margaux
Who or which stimuli, inspired and motivated your career in the Culinary Arts ?
Tarkin
During my childhood, I had always wanted to be like my dad a cook, which we were called during that time. My family had motivated me, throughout my childhood, in my professional pursuit, of becoming a good cook. When I was 17 years old, I had set a goal for myself, to study the culinary arts and become a professional top class culinary chef.
“ I had learned more about myself, and if a Chef works, with his hands, he would be a worker.
If a cook works with his hands and brain, he would be a master chef.
And, If a cook works, with hands, head and his heart, then he would become an artist.”
Margaux
Where did you study the culinary arts ?
Tarkin
I started, beside my father and afterm high school I attended university and Institute of the culinary arts.
Margaux
After, studying your Photographs prior to setting up your Photographic Gallery on Visions Gourmandes Website in December 2013, I have noticed your whimsical and amazing dessert creations. Are you specializing in desserts at the moment ?
Tarkin
Thanks for your thoughts.
I do not see myself as an expert.
I cook always with an amateur spirit and include all my love as I am trying to add flavor and appearance. The taster, should decide on my expertise.
Margaux
What do you think of the T.V. speciality programmes for example Master Chef, Top Chef etcetra and T.V. emissions for the Chefs enabling visual display to millions of viewers ?
Tarkin
These programmes cater to the masses, all over the world, and I find it helpful being a Chef. Such programs give us the latest news about some of the details of the profession in very general terms. I am attracted to the attention the public programs provide, for example,
the competition-style programs. Top chef Master chef, Iron Chef America, Hell's Kitchen, Chopped, etc.. There are programs that promote regional flavors and restaurants for example: Food Network, Anthony Bourdain: No Reservations, etc. The Pioneer Woman.
Some of the chefs participating in the educational information, and application programs that have recipes, are: The Chew, America's Test Kitchen, Cupcake Wars and so on. They are worthwhile especially for those in the industry.
Margaux
What degree of importance do you bring to the aesthetics of a presentation ?
Tarkin
A good dish that appeals to the eye, as to the palate is essentially important. With a different presentation, even the world's most ordinary dishes can tempt your appetite if dressed to the Nines. When we talk about the presentation, undoubtedly, we are discussing the dressage or physically posture of the dish, not the flavors of the dish.
Service elements such as knives, forks and napkins and tablecloths from the design to the setting choice. Provide a complete wholeness of everything, and have to be, eyes caressing. All of these elements come together, and the meal turns into a feast of food on the table, and visual aspect, opens the appetite. Aesthetic presentations on the plate are similar in proportion to an artwork or painting, of a Painter on the table; exhibiting colorful, harmonious totality. The chef's individual feelings, and emotions should be profoundly steeped in his or her art, and he or she should be able to reflect this in their presented work to the client.
Margaux
Who do you deem The Most Creative Chefs in dressage and presentation ?
Tarkin
The first, that come to mind are: Chef Grant Achatz, Chef Heston Blumenthal
Chef Ferran Adria , Chef Seiji Yamamoto
Chef Jose Andreas, Monsieur Paul Bocuse, Chef Jamie Oliver, Chef Marco Pierre White, the late Chef, Charlie Trotter, Chef Wolfgang Puck, Culinary Artist Gianfranco Chiarini, and Chef Antonio Bachour.
Margaux
Who are your Mentors and most endeared Chefs in which you have collaborated and learnt from over the years ?
Tarkin
The Turkish guidance I received was with Chef Süleyman Ergin , coparate chef İbrahim Tunuslu, Chef Levent Erdem , Chef Doğan Çolak, Chef Sinan Kayan, Chef Ali Coşar, and the Operations Director& General Manager, İskender Anıl.
Other Chefs with guidance without work together are Alain Ducasse, Pierre Gagnaire, Auguste
In French techniques, Escoffier, Paul Bocuse and Erol Sezer
Margaux
What are the sources of inspiration to create a beautifully designed plate ? Paintings, sketching, Books, Magazines, Websites etcetra ?
Tarkin
As previously mentioned before, the chef's feelings and emotions should be profound, and should be able to reflect their passion in their presentations. I think every chef's own philosophy has a presentation style ! I have been inspired by techniques, used (books, magazines, photos, drawings, web site, object), coupled with my own imagination, complete with feelings and emotions that reflect the theme of the presentation.
Margaux
What is your training with regard to your team in dressage and presentation of the plate?
Tarkin
It's an art. I see all of my team as artists. I give them all an opportunity to exhibit their art in every form. The whole idea, team wise, is important for them as well as me.
We always brainstorm meet to conceive and create everything, with our feelings, our concentration, and our emotions in regards to making our presentations.
It’s important for me that the shape and choice of the plate is also proportional to food, the size, etcetera . To try the dish, sampling, is simple and to present to the eye impact, accordingly. This is why my team and I don’t want to use complex and intricate presentations.
The chef's experience adds to the sense of aesthetics is needed always.
Margaux
Do you believe the training at Culinary Institute spends enough time on Dressage and Presentations of the plate ?
Tarkin
This is proportional to the teacher and to the education. Here is basic training with techniques learned and implemented. A chef creates the style which he or she decides how to use the technique.
Margaux
Which skills do you believe to be your Achilles Heel or weakness that require more practice and learning on your part ?
Tarkin
The biggest weakness, in my view, is the industry itself, has reached saturation, in the profession itself.
Margaux
What is your culinary philosophy regarding the product and what is your gastronomic culture regarding the application to the plate ? Do you employ tweezers, gold and silver foils, edible flowers, etcetera ?
Tarkin
My culinary philosophy is about the product and the quality of the food proportional with the quality of the products that we use. We are looking at the use of fresh and seasonal products.
About my gastronomic culture, I can say, that the land where I live has a very ancient and rich history, dating back about 2000 years this, ancient structure of grand Civilizations, where empires were built. Thus, having a very rich gastronomic destination, to begin with, for example, the spice route starting from India into Anatolia is a very rich destination area. I try to integrate and interpret this rich treasure chest into the gastronomic culture. I always follow the new kitchen trends. I am using all kinds of edible objects. In Open Buffet, I try to provide minimal portions on the plate. It is important that the food what I cook is healthy. In nature, there are six categories: sweet, sour, salty, acidic, bitter and spicy. If these six profiles in foods, in a dish at the same time are available; this will be a balanced dish.
Margaux
What is your knowledge of VisionsGourmandes.com website and what is your view regarding the information provided by the website of VisionsGourmandes.com ?
Tarkin
It’s a fantastic platform for chefs like me. The Culinary Arts and Chefs are always able to see their gallery works, read the interviews, book reviews and also, look at other artists´ works and themes of inspiration.
Margaux
How often do you visit our website ?
Tarkin
Always, when I have a little free time.
Margaux
What topics or tools would you like to see added to our website ?
Tarkin
Dinner plate presentations can be accessorized, that can complement wines or a la carte and the restaurant concepts, may be satisfactory information to other Chefs.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
A Chef on the Silk Road
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Chef Tarkan
.
Chef Tarkin was born and raised in south central Turkey, close to the busy Port of Call, Antalya, surrounded by street vendors and local eateries on the Mediterranean Coast. It is positioned on three sides, by snowcapped mountains, called The Daglari and The Taurus Mountain ranges, and furthermore, all surrounded by the impressive Roman ruins, the soul of Turkey, which is linked with these enchanting sights throughout this locality. Firstly one of the most renowned Roman legacies is, Hayden´s Gate, a Roman fortification and secondly, several centuries later, The Fluted Minaret, built in 1230 by Sultan Aladdin Keykubia, two of Turkey´s most famous antiquities.
As a child, young Chef Tarkin, always enjoyed he family kitchen activities, and as a young lad, he set his goals to in becoming a Master Chef. Chef Tarkin, hails from a culture steeped in delicious Turkish specialties, and amongst which his native country´s most famous dessert is called, a Nightingale´s Nest, a classic dessert consisting of orange flower water, sugar, pistachios, almonds, lemon juice, and phyllo pastry dough.
With this, in mind, imagine yourselves, sitting side by side, Chef Tarkin at the famous ancient Roman Amphitheatre, admits a captivating view of some of the most impressive ruins outside of Italy.
Similar in culinary philosophy to Chef Joan Roca, Chef Tarkin reveals, his balancing dishes, hails from The Silk Route, wherein, a sweet, savory, acidic, salty, bitter and sour profile, are the key elements in balancing and are all in one dish !
.
Face to face... Interview with Chef Tarkan
.
Margaux
Tell us, where you were born and raised
Tarkin
I was born and raised in south central Turkey, in Antalya, a province of Turkey, which is a tourist center on the Mediterranean coast known for its bustling harbor.
Antalya's historic and natural beauty, includes some of the most ancient regions in south eastern Europe; Manavgat Waterfall, Duden Waterfalls, Alara Han, Alara Castle, Red Tower, Canyon, stalactite cave, Antalya´s St. Nicholas Church, Antalya Aspendos. This region, cultivates typical Mediterranean cuisine, for example, Olive oils, and wines which are well known in this region.
Margaux
Who or which stimuli, inspired and motivated your career in the Culinary Arts ?
Tarkin
During my childhood, I had always wanted to be like my dad a cook, which we were called during that time. My family had motivated me, throughout my childhood, in my professional pursuit, of becoming a good cook. When I was 17 years old, I had set a goal for myself, to study the culinary arts and become a professional top class culinary chef.
“ I had learned more about myself, and if a Chef works, with his hands, he would be a worker.
If a cook works with his hands and brain, he would be a master chef.
And, If a cook works, with hands, head and his heart, then he would become an artist.”
Margaux
Where did you study the culinary arts ?
Tarkin
I started, beside my father and afterm high school I attended university and Institute of the culinary arts.
Margaux
After, studying your Photographs prior to setting up your Photographic Gallery on Visions Gourmandes Website in December 2013, I have noticed your whimsical and amazing dessert creations. Are you specializing in desserts at the moment ?
Tarkin
Thanks for your thoughts.
I do not see myself as an expert.
I cook always with an amateur spirit and include all my love as I am trying to add flavor and appearance. The taster, should decide on my expertise.
Margaux
What do you think of the T.V. speciality programmes for example Master Chef, Top Chef etcetra and T.V. emissions for the Chefs enabling visual display to millions of viewers ?
Tarkin
These programmes cater to the masses, all over the world, and I find it helpful being a Chef. Such programs give us the latest news about some of the details of the profession in very general terms. I am attracted to the attention the public programs provide, for example,
the competition-style programs. Top chef Master chef, Iron Chef America, Hell's Kitchen, Chopped, etc.. There are programs that promote regional flavors and restaurants for example: Food Network, Anthony Bourdain: No Reservations, etc. The Pioneer Woman.
Some of the chefs participating in the educational information, and application programs that have recipes, are: The Chew, America's Test Kitchen, Cupcake Wars and so on. They are worthwhile especially for those in the industry.
Margaux
What degree of importance do you bring to the aesthetics of a presentation ?
Tarkin
A good dish that appeals to the eye, as to the palate is essentially important. With a different presentation, even the world's most ordinary dishes can tempt your appetite if dressed to the Nines. When we talk about the presentation, undoubtedly, we are discussing the dressage or physically posture of the dish, not the flavors of the dish.
Service elements such as knives, forks and napkins and tablecloths from the design to the setting choice. Provide a complete wholeness of everything, and have to be, eyes caressing. All of these elements come together, and the meal turns into a feast of food on the table, and visual aspect, opens the appetite. Aesthetic presentations on the plate are similar in proportion to an artwork or painting, of a Painter on the table; exhibiting colorful, harmonious totality. The chef's individual feelings, and emotions should be profoundly steeped in his or her art, and he or she should be able to reflect this in their presented work to the client.
Margaux
Who do you deem The Most Creative Chefs in dressage and presentation ?
Tarkin
The first, that come to mind are: Chef Grant Achatz, Chef Heston Blumenthal
Chef Ferran Adria , Chef Seiji Yamamoto
Chef Jose Andreas, Monsieur Paul Bocuse, Chef Jamie Oliver, Chef Marco Pierre White, the late Chef, Charlie Trotter, Chef Wolfgang Puck, Culinary Artist Gianfranco Chiarini, and Chef Antonio Bachour.
Margaux
Who are your Mentors and most endeared Chefs in which you have collaborated and learnt from over the years ?
Tarkin
The Turkish guidance I received was with Chef Süleyman Ergin , coparate chef İbrahim Tunuslu, Chef Levent Erdem , Chef Doğan Çolak, Chef Sinan Kayan, Chef Ali Coşar, and the Operations Director& General Manager, İskender Anıl.
Other Chefs with guidance without work together are Alain Ducasse, Pierre Gagnaire, Auguste
In French techniques, Escoffier, Paul Bocuse and Erol Sezer
Margaux
What are the sources of inspiration to create a beautifully designed plate ? Paintings, sketching, Books, Magazines, Websites etcetra ?
Tarkin
As previously mentioned before, the chef's feelings and emotions should be profound, and should be able to reflect their passion in their presentations. I think every chef's own philosophy has a presentation style ! I have been inspired by techniques, used (books, magazines, photos, drawings, web site, object), coupled with my own imagination, complete with feelings and emotions that reflect the theme of the presentation.
Margaux
What is your training with regard to your team in dressage and presentation of the plate?
Tarkin
It's an art. I see all of my team as artists. I give them all an opportunity to exhibit their art in every form. The whole idea, team wise, is important for them as well as me.
We always brainstorm meet to conceive and create everything, with our feelings, our concentration, and our emotions in regards to making our presentations.
It’s important for me that the shape and choice of the plate is also proportional to food, the size, etcetera . To try the dish, sampling, is simple and to present to the eye impact, accordingly. This is why my team and I don’t want to use complex and intricate presentations.
The chef's experience adds to the sense of aesthetics is needed always.
Margaux
Do you believe the training at Culinary Institute spends enough time on Dressage and Presentations of the plate ?
Tarkin
This is proportional to the teacher and to the education. Here is basic training with techniques learned and implemented. A chef creates the style which he or she decides how to use the technique.
Margaux
Which skills do you believe to be your Achilles Heel or weakness that require more practice and learning on your part ?
Tarkin
The biggest weakness, in my view, is the industry itself, has reached saturation, in the profession itself.
Margaux
What is your culinary philosophy regarding the product and what is your gastronomic culture regarding the application to the plate ? Do you employ tweezers, gold and silver foils, edible flowers, etcetera ?
Tarkin
My culinary philosophy is about the product and the quality of the food proportional with the quality of the products that we use. We are looking at the use of fresh and seasonal products.
About my gastronomic culture, I can say, that the land where I live has a very ancient and rich history, dating back about 2000 years this, ancient structure of grand Civilizations, where empires were built. Thus, having a very rich gastronomic destination, to begin with, for example, the spice route starting from India into Anatolia is a very rich destination area. I try to integrate and interpret this rich treasure chest into the gastronomic culture. I always follow the new kitchen trends. I am using all kinds of edible objects. In Open Buffet, I try to provide minimal portions on the plate. It is important that the food what I cook is healthy. In nature, there are six categories: sweet, sour, salty, acidic, bitter and spicy. If these six profiles in foods, in a dish at the same time are available; this will be a balanced dish.
Margaux
What is your knowledge of VisionsGourmandes.com website and what is your view regarding the information provided by the website of VisionsGourmandes.com ?
Tarkin
It’s a fantastic platform for chefs like me. The Culinary Arts and Chefs are always able to see their gallery works, read the interviews, book reviews and also, look at other artists´ works and themes of inspiration.
Margaux
How often do you visit our website ?
Tarkin
Always, when I have a little free time.
Margaux
What topics or tools would you like to see added to our website ?
Tarkin
Dinner plate presentations can be accessorized, that can complement wines or a la carte and the restaurant concepts, may be satisfactory information to other Chefs.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
A Chef on the Silk Road
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Chef Tarkan
.
Chef Tarkin was born and raised in south central Turkey, close to the busy Port of Call, Antalya, surrounded by street vendors and local eateries on the Mediterranean Coast. It is positioned on three sides, by snowcapped mountains, called The Daglari and The Taurus Mountain ranges, and furthermore, all surrounded by the impressive Roman ruins, the soul of Turkey, which is linked with these enchanting sights throughout this locality. Firstly one of the most renowned Roman legacies is, Hayden´s Gate, a Roman fortification and secondly, several centuries later, The Fluted Minaret, built in 1230 by Sultan Aladdin Keykubia, two of Turkey´s most famous antiquities.
As a child, young Chef Tarkin, always enjoyed he family kitchen activities, and as a young lad, he set his goals to in becoming a Master Chef. Chef Tarkin, hails from a culture steeped in delicious Turkish specialties, and amongst which his native country´s most famous dessert is called, a Nightingale´s Nest, a classic dessert consisting of orange flower water, sugar, pistachios, almonds, lemon juice, and phyllo pastry dough.
With this, in mind, imagine yourselves, sitting side by side, Chef Tarkin at the famous ancient Roman Amphitheatre, admits a captivating view of some of the most impressive ruins outside of Italy.
Similar in culinary philosophy to Chef Joan Roca, Chef Tarkin reveals, his balancing dishes, hails from The Silk Route, wherein, a sweet, savory, acidic, salty, bitter and sour profile, are the key elements in balancing and are all in one dish !
.
Face to face... Interview with Chef Tarkan
.
Margaux
Tell us, where you were born and raised
Tarkin
I was born and raised in south central Turkey, in Antalya, a province of Turkey, which is a tourist center on the Mediterranean coast known for its bustling harbor.
Antalya's historic and natural beauty, includes some of the most ancient regions in south eastern Europe; Manavgat Waterfall, Duden Waterfalls, Alara Han, Alara Castle, Red Tower, Canyon, stalactite cave, Antalya´s St. Nicholas Church, Antalya Aspendos. This region, cultivates typical Mediterranean cuisine, for example, Olive oils, and wines which are well known in this region.
Margaux
Who or which stimuli, inspired and motivated your career in the Culinary Arts ?
Tarkin
During my childhood, I had always wanted to be like my dad a cook, which we were called during that time. My family had motivated me, throughout my childhood, in my professional pursuit, of becoming a good cook. When I was 17 years old, I had set a goal for myself, to study the culinary arts and become a professional top class culinary chef.
“ I had learned more about myself, and if a Chef works, with his hands, he would be a worker.
If a cook works with his hands and brain, he would be a master chef.
And, If a cook works, with hands, head and his heart, then he would become an artist.”
Margaux
Where did you study the culinary arts ?
Tarkin
I started, beside my father and afterm high school I attended university and Institute of the culinary arts.
Margaux
After, studying your Photographs prior to setting up your Photographic Gallery on Visions Gourmandes Website in December 2013, I have noticed your whimsical and amazing dessert creations. Are you specializing in desserts at the moment ?
Tarkin
Thanks for your thoughts.
I do not see myself as an expert.
I cook always with an amateur spirit and include all my love as I am trying to add flavor and appearance. The taster, should decide on my expertise.
Margaux
What do you think of the T.V. speciality programmes for example Master Chef, Top Chef etcetra and T.V. emissions for the Chefs enabling visual display to millions of viewers ?
Tarkin
These programmes cater to the masses, all over the world, and I find it helpful being a Chef. Such programs give us the latest news about some of the details of the profession in very general terms. I am attracted to the attention the public programs provide, for example,
the competition-style programs. Top chef Master chef, Iron Chef America, Hell's Kitchen, Chopped, etc.. There are programs that promote regional flavors and restaurants for example: Food Network, Anthony Bourdain: No Reservations, etc. The Pioneer Woman.
Some of the chefs participating in the educational information, and application programs that have recipes, are: The Chew, America's Test Kitchen, Cupcake Wars and so on. They are worthwhile especially for those in the industry.
Margaux
What degree of importance do you bring to the aesthetics of a presentation ?
Tarkin
A good dish that appeals to the eye, as to the palate is essentially important. With a different presentation, even the world's most ordinary dishes can tempt your appetite if dressed to the Nines. When we talk about the presentation, undoubtedly, we are discussing the dressage or physically posture of the dish, not the flavors of the dish.
Service elements such as knives, forks and napkins and tablecloths from the design to the setting choice. Provide a complete wholeness of everything, and have to be, eyes caressing. All of these elements come together, and the meal turns into a feast of food on the table, and visual aspect, opens the appetite. Aesthetic presentations on the plate are similar in proportion to an artwork or painting, of a Painter on the table; exhibiting colorful, harmonious totality. The chef's individual feelings, and emotions should be profoundly steeped in his or her art, and he or she should be able to reflect this in their presented work to the client.
Margaux
Who do you deem The Most Creative Chefs in dressage and presentation ?
Tarkin
The first, that come to mind are: Chef Grant Achatz, Chef Heston Blumenthal
Chef Ferran Adria , Chef Seiji Yamamoto
Chef Jose Andreas, Monsieur Paul Bocuse, Chef Jamie Oliver, Chef Marco Pierre White, the late Chef, Charlie Trotter, Chef Wolfgang Puck, Culinary Artist Gianfranco Chiarini, and Chef Antonio Bachour.
Margaux
Who are your Mentors and most endeared Chefs in which you have collaborated and learnt from over the years ?
Tarkin
The Turkish guidance I received was with Chef Süleyman Ergin , coparate chef İbrahim Tunuslu, Chef Levent Erdem , Chef Doğan Çolak, Chef Sinan Kayan, Chef Ali Coşar, and the Operations Director& General Manager, İskender Anıl.
Other Chefs with guidance without work together are Alain Ducasse, Pierre Gagnaire, Auguste
In French techniques, Escoffier, Paul Bocuse and Erol Sezer
Margaux
What are the sources of inspiration to create a beautifully designed plate ? Paintings, sketching, Books, Magazines, Websites etcetra ?
Tarkin
As previously mentioned before, the chef's feelings and emotions should be profound, and should be able to reflect their passion in their presentations. I think every chef's own philosophy has a presentation style ! I have been inspired by techniques, used (books, magazines, photos, drawings, web site, object), coupled with my own imagination, complete with feelings and emotions that reflect the theme of the presentation.
Margaux
What is your training with regard to your team in dressage and presentation of the plate?
Tarkin
It's an art. I see all of my team as artists. I give them all an opportunity to exhibit their art in every form. The whole idea, team wise, is important for them as well as me.
We always brainstorm meet to conceive and create everything, with our feelings, our concentration, and our emotions in regards to making our presentations.
It’s important for me that the shape and choice of the plate is also proportional to food, the size, etcetera . To try the dish, sampling, is simple and to present to the eye impact, accordingly. This is why my team and I don’t want to use complex and intricate presentations.
The chef's experience adds to the sense of aesthetics is needed always.
Margaux
Do you believe the training at Culinary Institute spends enough time on Dressage and Presentations of the plate ?
Tarkin
This is proportional to the teacher and to the education. Here is basic training with techniques learned and implemented. A chef creates the style which he or she decides how to use the technique.
Margaux
Which skills do you believe to be your Achilles Heel or weakness that require more practice and learning on your part ?
Tarkin
The biggest weakness, in my view, is the industry itself, has reached saturation, in the profession itself.
Margaux
What is your culinary philosophy regarding the product and what is your gastronomic culture regarding the application to the plate ? Do you employ tweezers, gold and silver foils, edible flowers, etcetera ?
Tarkin
My culinary philosophy is about the product and the quality of the food proportional with the quality of the products that we use. We are looking at the use of fresh and seasonal products.
About my gastronomic culture, I can say, that the land where I live has a very ancient and rich history, dating back about 2000 years this, ancient structure of grand Civilizations, where empires were built. Thus, having a very rich gastronomic destination, to begin with, for example, the spice route starting from India into Anatolia is a very rich destination area. I try to integrate and interpret this rich treasure chest into the gastronomic culture. I always follow the new kitchen trends. I am using all kinds of edible objects. In Open Buffet, I try to provide minimal portions on the plate. It is important that the food what I cook is healthy. In nature, there are six categories: sweet, sour, salty, acidic, bitter and spicy. If these six profiles in foods, in a dish at the same time are available; this will be a balanced dish.
Margaux
What is your knowledge of VisionsGourmandes.com website and what is your view regarding the information provided by the website of VisionsGourmandes.com ?
Tarkin
It’s a fantastic platform for chefs like me. The Culinary Arts and Chefs are always able to see their gallery works, read the interviews, book reviews and also, look at other artists´ works and themes of inspiration.
Margaux
How often do you visit our website ?
Tarkin
Always, when I have a little free time.
Margaux
What topics or tools would you like to see added to our website ?
Tarkin
Dinner plate presentations can be accessorized, that can complement wines or a la carte and the restaurant concepts, may be satisfactory information to other Chefs.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
A Chef on the Silk Road
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Chef Tarkan
.
Chef Tarkin was born and raised in south central Turkey, close to the busy Port of Call, Antalya, surrounded by street vendors and local eateries on the Mediterranean Coast. It is positioned on three sides, by snowcapped mountains, called The Daglari and The Taurus Mountain ranges, and furthermore, all surrounded by the impressive Roman ruins, the soul of Turkey, which is linked with these enchanting sights throughout this locality. Firstly one of the most renowned Roman legacies is, Hayden´s Gate, a Roman fortification and secondly, several centuries later, The Fluted Minaret, built in 1230 by Sultan Aladdin Keykubia, two of Turkey´s most famous antiquities.
As a child, young Chef Tarkin, always enjoyed he family kitchen activities, and as a young lad, he set his goals to in becoming a Master Chef. Chef Tarkin, hails from a culture steeped in delicious Turkish specialties, and amongst which his native country´s most famous dessert is called, a Nightingale´s Nest, a classic dessert consisting of orange flower water, sugar, pistachios, almonds, lemon juice, and phyllo pastry dough.
With this, in mind, imagine yourselves, sitting side by side, Chef Tarkin at the famous ancient Roman Amphitheatre, admits a captivating view of some of the most impressive ruins outside of Italy.
Similar in culinary philosophy to Chef Joan Roca, Chef Tarkin reveals, his balancing dishes, hails from The Silk Route, wherein, a sweet, savory, acidic, salty, bitter and sour profile, are the key elements in balancing and are all in one dish !
.
Face to face... Interview with Chef Tarkan
.
Margaux
Tell us, where you were born and raised
Tarkin
I was born and raised in south central Turkey, in Antalya, a province of Turkey, which is a tourist center on the Mediterranean coast known for its bustling harbor.
Antalya's historic and natural beauty, includes some of the most ancient regions in south eastern Europe; Manavgat Waterfall, Duden Waterfalls, Alara Han, Alara Castle, Red Tower, Canyon, stalactite cave, Antalya´s St. Nicholas Church, Antalya Aspendos. This region, cultivates typical Mediterranean cuisine, for example, Olive oils, and wines which are well known in this region.
Margaux
Who or which stimuli, inspired and motivated your career in the Culinary Arts ?
Tarkin
During my childhood, I had always wanted to be like my dad a cook, which we were called during that time. My family had motivated me, throughout my childhood, in my professional pursuit, of becoming a good cook. When I was 17 years old, I had set a goal for myself, to study the culinary arts and become a professional top class culinary chef.
“ I had learned more about myself, and if a Chef works, with his hands, he would be a worker.
If a cook works with his hands and brain, he would be a master chef.
And, If a cook works, with hands, head and his heart, then he would become an artist.”
Margaux
Where did you study the culinary arts ?
Tarkin
I started, beside my father and afterm high school I attended university and Institute of the culinary arts.
Margaux
After, studying your Photographs prior to setting up your Photographic Gallery on Visions Gourmandes Website in December 2013, I have noticed your whimsical and amazing dessert creations. Are you specializing in desserts at the moment ?
Tarkin
Thanks for your thoughts.
I do not see myself as an expert.
I cook always with an amateur spirit and include all my love as I am trying to add flavor and appearance. The taster, should decide on my expertise.
Margaux
What do you think of the T.V. speciality programmes for example Master Chef, Top Chef etcetra and T.V. emissions for the Chefs enabling visual display to millions of viewers ?
Tarkin
These programmes cater to the masses, all over the world, and I find it helpful being a Chef. Such programs give us the latest news about some of the details of the profession in very general terms. I am attracted to the attention the public programs provide, for example,
the competition-style programs. Top chef Master chef, Iron Chef America, Hell's Kitchen, Chopped, etc.. There are programs that promote regional flavors and restaurants for example: Food Network, Anthony Bourdain: No Reservations, etc. The Pioneer Woman.
Some of the chefs participating in the educational information, and application programs that have recipes, are: The Chew, America's Test Kitchen, Cupcake Wars and so on. They are worthwhile especially for those in the industry.
Margaux
What degree of importance do you bring to the aesthetics of a presentation ?
Tarkin
A good dish that appeals to the eye, as to the palate is essentially important. With a different presentation, even the world's most ordinary dishes can tempt your appetite if dressed to the Nines. When we talk about the presentation, undoubtedly, we are discussing the dressage or physically posture of the dish, not the flavors of the dish.
Service elements such as knives, forks and napkins and tablecloths from the design to the setting choice. Provide a complete wholeness of everything, and have to be, eyes caressing. All of these elements come together, and the meal turns into a feast of food on the table, and visual aspect, opens the appetite. Aesthetic presentations on the plate are similar in proportion to an artwork or painting, of a Painter on the table; exhibiting colorful, harmonious totality. The chef's individual feelings, and emotions should be profoundly steeped in his or her art, and he or she should be able to reflect this in their presented work to the client.
Margaux
Who do you deem The Most Creative Chefs in dressage and presentation ?
Tarkin
The first, that come to mind are: Chef Grant Achatz, Chef Heston Blumenthal
Chef Ferran Adria , Chef Seiji Yamamoto
Chef Jose Andreas, Monsieur Paul Bocuse, Chef Jamie Oliver, Chef Marco Pierre White, the late Chef, Charlie Trotter, Chef Wolfgang Puck, Culinary Artist Gianfranco Chiarini, and Chef Antonio Bachour.
Margaux
Who are your Mentors and most endeared Chefs in which you have collaborated and learnt from over the years ?
Tarkin
The Turkish guidance I received was with Chef Süleyman Ergin , coparate chef İbrahim Tunuslu, Chef Levent Erdem , Chef Doğan Çolak, Chef Sinan Kayan, Chef Ali Coşar, and the Operations Director& General Manager, İskender Anıl.
Other Chefs with guidance without work together are Alain Ducasse, Pierre Gagnaire, Auguste
In French techniques, Escoffier, Paul Bocuse and Erol Sezer
Margaux
What are the sources of inspiration to create a beautifully designed plate ? Paintings, sketching, Books, Magazines, Websites etcetra ?
Tarkin
As previously mentioned before, the chef's feelings and emotions should be profound, and should be able to reflect their passion in their presentations. I think every chef's own philosophy has a presentation style ! I have been inspired by techniques, used (books, magazines, photos, drawings, web site, object), coupled with my own imagination, complete with feelings and emotions that reflect the theme of the presentation.
Margaux
What is your training with regard to your team in dressage and presentation of the plate?
Tarkin
It's an art. I see all of my team as artists. I give them all an opportunity to exhibit their art in every form. The whole idea, team wise, is important for them as well as me.
We always brainstorm meet to conceive and create everything, with our feelings, our concentration, and our emotions in regards to making our presentations.
It’s important for me that the shape and choice of the plate is also proportional to food, the size, etcetera . To try the dish, sampling, is simple and to present to the eye impact, accordingly. This is why my team and I don’t want to use complex and intricate presentations.
The chef's experience adds to the sense of aesthetics is needed always.
Margaux
Do you believe the training at Culinary Institute spends enough time on Dressage and Presentations of the plate ?
Tarkin
This is proportional to the teacher and to the education. Here is basic training with techniques learned and implemented. A chef creates the style which he or she decides how to use the technique.
Margaux
Which skills do you believe to be your Achilles Heel or weakness that require more practice and learning on your part ?
Tarkin
The biggest weakness, in my view, is the industry itself, has reached saturation, in the profession itself.
Margaux
What is your culinary philosophy regarding the product and what is your gastronomic culture regarding the application to the plate ? Do you employ tweezers, gold and silver foils, edible flowers, etcetera ?
Tarkin
My culinary philosophy is about the product and the quality of the food proportional with the quality of the products that we use. We are looking at the use of fresh and seasonal products.
About my gastronomic culture, I can say, that the land where I live has a very ancient and rich history, dating back about 2000 years this, ancient structure of grand Civilizations, where empires were built. Thus, having a very rich gastronomic destination, to begin with, for example, the spice route starting from India into Anatolia is a very rich destination area. I try to integrate and interpret this rich treasure chest into the gastronomic culture. I always follow the new kitchen trends. I am using all kinds of edible objects. In Open Buffet, I try to provide minimal portions on the plate. It is important that the food what I cook is healthy. In nature, there are six categories: sweet, sour, salty, acidic, bitter and spicy. If these six profiles in foods, in a dish at the same time are available; this will be a balanced dish.
Margaux
What is your knowledge of VisionsGourmandes.com website and what is your view regarding the information provided by the website of VisionsGourmandes.com ?
Tarkin
It’s a fantastic platform for chefs like me. The Culinary Arts and Chefs are always able to see their gallery works, read the interviews, book reviews and also, look at other artists´ works and themes of inspiration.
Margaux
How often do you visit our website ?
Tarkin
Always, when I have a little free time.
Margaux
What topics or tools would you like to see added to our website ?
Tarkin
Dinner plate presentations can be accessorized, that can complement wines or a la carte and the restaurant concepts, may be satisfactory information to other Chefs.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
A Chef on the Silk Road
Interview by Margaux Cintrano (journalist in Madrid)
Photos © Chef Tarkan
.
Chef Tarkin was born and raised in south central Turkey, close to the busy Port of Call, Antalya, surrounded by street vendors and local eateries on the Mediterranean Coast. It is positioned on three sides, by snowcapped mountains, called The Daglari and The Taurus Mountain ranges, and furthermore, all surrounded by the impressive Roman ruins, the soul of Turkey, which is linked with these enchanting sights throughout this locality. Firstly one of the most renowned Roman legacies is, Hayden´s Gate, a Roman fortification and secondly, several centuries later, The Fluted Minaret, built in 1230 by Sultan Aladdin Keykubia, two of Turkey´s most famous antiquities.
As a child, young Chef Tarkin, always enjoyed he family kitchen activities, and as a young lad, he set his goals to in becoming a Master Chef. Chef Tarkin, hails from a culture steeped in delicious Turkish specialties, and amongst which his native country´s most famous dessert is called, a Nightingale´s Nest, a classic dessert consisting of orange flower water, sugar, pistachios, almonds, lemon juice, and phyllo pastry dough.
With this, in mind, imagine yourselves, sitting side by side, Chef Tarkin at the famous ancient Roman Amphitheatre, admits a captivating view of some of the most impressive ruins outside of Italy.
Similar in culinary philosophy to Chef Joan Roca, Chef Tarkin reveals, his balancing dishes, hails from The Silk Route, wherein, a sweet, savory, acidic, salty, bitter and sour profile, are the key elements in balancing and are all in one dish !
.
Face to face... Interview with Chef Tarkan
.
Margaux
Tell us, where you were born and raised
Tarkin
I was born and raised in south central Turkey, in Antalya, a province of Turkey, which is a tourist center on the Mediterranean coast known for its bustling harbor.
Antalya's historic and natural beauty, includes some of the most ancient regions in south eastern Europe; Manavgat Waterfall, Duden Waterfalls, Alara Han, Alara Castle, Red Tower, Canyon, stalactite cave, Antalya´s St. Nicholas Church, Antalya Aspendos. This region, cultivates typical Mediterranean cuisine, for example, Olive oils, and wines which are well known in this region.
Margaux
Who or which stimuli, inspired and motivated your career in the Culinary Arts ?
Tarkin
During my childhood, I had always wanted to be like my dad a cook, which we were called during that time. My family had motivated me, throughout my childhood, in my professional pursuit, of becoming a good cook. When I was 17 years old, I had set a goal for myself, to study the culinary arts and become a professional top class culinary chef.
“ I had learned more about myself, and if a Chef works, with his hands, he would be a worker.
If a cook works with his hands and brain, he would be a master chef.
And, If a cook works, with hands, head and his heart, then he would become an artist.”
Margaux
Where did you study the culinary arts ?
Tarkin
I started, beside my father and afterm high school I attended university and Institute of the culinary arts.
Margaux
After, studying your Photographs prior to setting up your Photographic Gallery on Visions Gourmandes Website in December 2013, I have noticed your whimsical and amazing dessert creations. Are you specializing in desserts at the moment ?
Tarkin
Thanks for your thoughts.
I do not see myself as an expert.
I cook always with an amateur spirit and include all my love as I am trying to add flavor and appearance. The taster, should decide on my expertise.
Margaux
What do you think of the T.V. speciality programmes for example Master Chef, Top Chef etcetra and T.V. emissions for the Chefs enabling visual display to millions of viewers ?
Tarkin
These programmes cater to the masses, all over the world, and I find it helpful being a Chef. Such programs give us the latest news about some of the details of the profession in very general terms. I am attracted to the attention the public programs provide, for example,
the competition-style programs. Top chef Master chef, Iron Chef America, Hell's Kitchen, Chopped, etc.. There are programs that promote regional flavors and restaurants for example: Food Network, Anthony Bourdain: No Reservations, etc. The Pioneer Woman.
Some of the chefs participating in the educational information, and application programs that have recipes, are: The Chew, America's Test Kitchen, Cupcake Wars and so on. They are worthwhile especially for those in the industry.
Margaux
What degree of importance do you bring to the aesthetics of a presentation ?
Tarkin
A good dish that appeals to the eye, as to the palate is essentially important. With a different presentation, even the world's most ordinary dishes can tempt your appetite if dressed to the Nines. When we talk about the presentation, undoubtedly, we are discussing the dressage or physically posture of the dish, not the flavors of the dish.
Service elements such as knives, forks and napkins and tablecloths from the design to the setting choice. Provide a complete wholeness of everything, and have to be, eyes caressing. All of these elements come together, and the meal turns into a feast of food on the table, and visual aspect, opens the appetite. Aesthetic presentations on the plate are similar in proportion to an artwork or painting, of a Painter on the table; exhibiting colorful, harmonious totality. The chef's individual feelings, and emotions should be profoundly steeped in his or her art, and he or she should be able to reflect this in their presented work to the client.
Margaux
Who do you deem The Most Creative Chefs in dressage and presentation ?
Tarkin
The first, that come to mind are: Chef Grant Achatz, Chef Heston Blumenthal
Chef Ferran Adria , Chef Seiji Yamamoto
Chef Jose Andreas, Monsieur Paul Bocuse, Chef Jamie Oliver, Chef Marco Pierre White, the late Chef, Charlie Trotter, Chef Wolfgang Puck, Culinary Artist Gianfranco Chiarini, and Chef Antonio Bachour.
Margaux
Who are your Mentors and most endeared Chefs in which you have collaborated and learnt from over the years ?
Tarkin
The Turkish guidance I received was with Chef Süleyman Ergin , coparate chef İbrahim Tunuslu, Chef Levent Erdem , Chef Doğan Çolak, Chef Sinan Kayan, Chef Ali Coşar, and the Operations Director& General Manager, İskender Anıl.
Other Chefs with guidance without work together are Alain Ducasse, Pierre Gagnaire, Auguste
In French techniques, Escoffier, Paul Bocuse and Erol Sezer
Margaux
What are the sources of inspiration to create a beautifully designed plate ? Paintings, sketching, Books, Magazines, Websites etcetra ?
Tarkin
As previously mentioned before, the chef's feelings and emotions should be profound, and should be able to reflect their passion in their presentations. I think every chef's own philosophy has a presentation style ! I have been inspired by techniques, used (books, magazines, photos, drawings, web site, object), coupled with my own imagination, complete with feelings and emotions that reflect the theme of the presentation.
Margaux
What is your training with regard to your team in dressage and presentation of the plate?
Tarkin
It's an art. I see all of my team as artists. I give them all an opportunity to exhibit their art in every form. The whole idea, team wise, is important for them as well as me.
We always brainstorm meet to conceive and create everything, with our feelings, our concentration, and our emotions in regards to making our presentations.
It’s important for me that the shape and choice of the plate is also proportional to food, the size, etcetera . To try the dish, sampling, is simple and to present to the eye impact, accordingly. This is why my team and I don’t want to use complex and intricate presentations.
The chef's experience adds to the sense of aesthetics is needed always.
Margaux
Do you believe the training at Culinary Institute spends enough time on Dressage and Presentations of the plate ?
Tarkin
This is proportional to the teacher and to the education. Here is basic training with techniques learned and implemented. A chef creates the style which he or she decides how to use the technique.
Margaux
Which skills do you believe to be your Achilles Heel or weakness that require more practice and learning on your part ?
Tarkin
The biggest weakness, in my view, is the industry itself, has reached saturation, in the profession itself.
Margaux
What is your culinary philosophy regarding the product and what is your gastronomic culture regarding the application to the plate ? Do you employ tweezers, gold and silver foils, edible flowers, etcetera ?
Tarkin
My culinary philosophy is about the product and the quality of the food proportional with the quality of the products that we use. We are looking at the use of fresh and seasonal products.
About my gastronomic culture, I can say, that the land where I live has a very ancient and rich history, dating back about 2000 years this, ancient structure of grand Civilizations, where empires were built. Thus, having a very rich gastronomic destination, to begin with, for example, the spice route starting from India into Anatolia is a very rich destination area. I try to integrate and interpret this rich treasure chest into the gastronomic culture. I always follow the new kitchen trends. I am using all kinds of edible objects. In Open Buffet, I try to provide minimal portions on the plate. It is important that the food what I cook is healthy. In nature, there are six categories: sweet, sour, salty, acidic, bitter and spicy. If these six profiles in foods, in a dish at the same time are available; this will be a balanced dish.
Margaux
What is your knowledge of VisionsGourmandes.com website and what is your view regarding the information provided by the website of VisionsGourmandes.com ?
Tarkin
It’s a fantastic platform for chefs like me. The Culinary Arts and Chefs are always able to see their gallery works, read the interviews, book reviews and also, look at other artists´ works and themes of inspiration.
Margaux
How often do you visit our website ?
Tarkin
Always, when I have a little free time.
Margaux
What topics or tools would you like to see added to our website ?
Tarkin
Dinner plate presentations can be accessorized, that can complement wines or a la carte and the restaurant concepts, may be satisfactory information to other Chefs.
Margaux
Thank you very much for your participation with Visions Gourmandes.
.
If you wish to publish a photo to add to this topic, do not hesitate to send using our > Contact Form
.
.
