Table 2.

Explanations Regarding Main and Sub-Categories Obtained as a Result of Content Analysis.

Main Category	Sub-Categories	General Content
General Opinions After the COVID-19 Outbreak	Optimistic perspectives	Chefs think that the COVID-19 outbreak is not different from the crises experienced in previous years and will not cause major structural changes in the tourism sector. After the outbreak, eager employees who want to work in the kitchen departments will remain. They believe that the importance of the cooking occupation will increase more.
	Pessimist perspectives	Chefs believe that the COVID-19 outbreak will permanently damage tourism and culinary departments. They argue that the food and beverage sector will undergo a major economic contraction until medicine or vaccination studies have been concluded, and job opportunities and working conditions (more hours of work, stress, and responsibility) will deteriorate.
Changes That Could Occur in the Food and Beverage Sector After COVID-19	Changes that can occur in kitchens	The most common view is that the open buffet system and the all-inclusive system will be modified and personal production will become widespread. Social distance, gloves, and masks will be a necessity in kitchens. Chefs have also frequently stated that robotization in kitchens may increase but robots cannot replace kitchen employees in the future.
	Menu planning	The view that the menu planning process will be based on local products and cost-effective products is widespread. Healthy eating and organic food use will increase in kitchens.
	Food safety	Reminiscent of the importance of food safety, the COVID-19 outbreak; the idea that food safety will become the basic rule that must be strictly followed in kitchens is dominant. Also, the chefs stressed that businesses should be subject to continuous and strict controls on food safety.
	COVID-19 as a milestone	Chefs argue that the open buffet and all-inclusive system within the food and beverage sector should change after the COVID-19 outbreak. They think that by switching to boutique and a la carte system instead of these systems, more profit can be provided by providing better service to the guests.
Thoughts for the Future of the Cookery Occupation After COVID-19	Certification programs	It is widely believed that these certification programs will increase the trust of incoming guests after the opening of tourism enterprises. However, it has been frequently stated that the certification program should be given not only to the enterprises but also to the employees. Chefs emphasize that employees who do not have a certificate after COVID-19 should not work in the sector.
	Loss of motivation	The COVID-19 outbreak caused a loss of motivation in the majority of chefs to continue their occupation as before. The biggest concern of the chefs is to be sick and infect their relatives.
	Tourism occupation law	Chefs, who have been working in the tourism sector for years, stated that the occupation law will guarantee the future of tourism employees. Chefs want the state to make legal regulations and enact tourism occupational law to eliminate this distrust.