Vågen visar vägen i avsmakningsmenyn : Kockars strategi för att komponera avsmakningsmenyer

Sammanfattning

The aim of this study is to investigate how chefs create and develop dishes for tasting menus, and how a tasting menu can be structured to provide guests with a cohesive meal experience. The study used a qualitative research method where four chefs were interviewed through semi-structured interviews. The material was analyzed using thematic analysis, resulting in three themes: The creative process behind a dish, the work behind a meal experience, and sustainable gastronomy. The creative process behind a dish describes how a dish is created through five steps: idea, composition of flavors and textures, trial cooking and adjustments, adaptation to the guest experience, and finished dish. The work behind a meal experience highlights the importance of hospitality and teamwork in creating the guest experience. Sustainable gastronomy emphasizes seasonal variation, sustainability, and produce philosophy. The study concludes that dishes for a tasting menu are created through a creative and innovative process, a wave motion, and teamwork. The meal can be enhanced through the use of gastronomic variables. The interaction between these variables and hospitality is what creates the overall meal experience.