Basit yemeği iyi yapmak en zoru | Şef Emre Şen

What this episode covers

Basit yemeği iyi yapmak çok zor bir şey. Çok iyi malzeme kullanmak lazım. Çok doğru teknik kullanmak lazım.Bizim tabaklarımız hep bomboş döner. Dev porsiyonlar hiçbir zaman yok. Gereksiz porsiyonlamalar hiçbir zaman yok. Ben fiziksel müdahaleye uğradım, hâlâ o ustalarımı, şeflerimi saygı ve sevgiyle anıyorum. Şu anki jenerasyon o tarz bir müdahale kaldıracak bir jenerasyon değil. Michelin yıldızlı restoran şefi Emre Şen restoranı Epoca'yı ve kariyer yolculuğunu Oksijen'de Zeynep Atmaca'ya anlattı.

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Frequently Asked Questions

How long is this episode of Oksijen Podcast?

This episode is 25 minutes long.

When was this Oksijen Podcast episode published?

This episode was published on July 3, 2026.

What is this episode about?

Basit yemeği iyi yapmak çok zor bir şey. Çok iyi malzeme kullanmak lazım. Çok doğru teknik kullanmak lazım.Bizim tabaklarımız hep bomboş döner. Dev porsiyonlar hiçbir zaman yok. Gereksiz porsiyonlamalar hiçbir zaman yok. Ben fiziksel müdahaleye...

Can I download this Oksijen Podcast episode?

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