Utilization of Regional Products in Patisseries and the Role of Chefs: The Case of Mersin

This study aims to investigate the perspectives and experiences of pastry chefs operating in the province of Mersin regarding the utilization of local products. Employing a qualitative methodology, data was gathered through semi-structured interviews. Within this scope, individual interviews were conducted with a total of 14 chefs working in 14 pastry shops located in the central districts of Mersin between December 6, 2023, and December 27, 2023. Demographic analyses revealed that pastry chefs generally received education at the high school or primary school level and had accumulated extensive experience in the industry. It was found that participants had a limited level of knowledge regarding local products. Furthermore, awareness regarding the incorporation of Mersin's locally registered products by the Turkish Patent Institute into pastry menus was observed to be low. Evaluations concerning the demand for local products indicate fluctuations in customer preferences over time, with a noted increase in interest towards specific items. However, some pastry chefs still demonstrate a preference for not utilizing local products and instead gravitate towards imported alternatives. This circumstance presents a significant opportunity for the introduction and utilization of local products within the pastry sector to reach wider audiences. The findings underscore the necessity for stakeholders in the industry to concentrate on awareness-raising and educational initiatives aimed at augmenting interest in local products.