Gaziantep cuisine, from the agricultural production intended for the culinary practices, to the rites of consumption, answers to traditional uses. However, some professional techniques are used at the same time in the domestic cooking and in catering, and in that of hotels and restaurants. On the other hand, in Gaziantep cuisine restaurant, we can find every day more national and international cuisine than in the past. We find the presence of numerous Gaziantep’s chefs or ingredients inherent in Gaziantep (notably dried products, spices, tomato paste, pistachio and herbs).
19 % of the economically active population of Gaziantep works in the agricultural sector and a large part of this population propose its service only in town.
Also butchers and bakeries offer their service only in the city. Nevertheless, sweets and desserts, dried fruits and vegetables as well as olives and pistachios are also sold on the national and international market. Gaziantep food and specialities are unavailable on national or international markets in the form of deep-frozen or fast foods because these meals require certain know-how. Then, preparation of meals by chefs trained generally in the city is done on the spot. However, baklavas and other desserts developed with pistachio are produced by Gaziantep companies then sent to the export.
When looking at the total number of productive and market sectors of the city, we realize that catering represents 60% of the gastronomic sector workforce.
Except the food industry and the agricultural products, the number of chefs training institutions is enough large in the city. These chefs preside as much with the national than international costumers in hotels and restaurants of the city where it proposed Gaziantep cuisine. In particular, only during the past 5 years, GASMEK (Gaziantep Metropolitan Municipality Professional and Vocational Training Programms) has graduated 199 chefs, 123 pastry chefs and issued 55 certificates on hygiene’s training. For its part, since 2013, MUSEM (Gaziantep Culinary Arts Training Centre) has been awarding by a certificate 186 people who completed their training on Gaziantep traditional cookery.
Most of the exporters face the gastronomy sector, with more than 200 industries involved in food-processing sector. This figure is equivalent to one quarter of the activities of the city industrial area. Specifically, dried fruits and legumes, spices and tomato paste which represent a large part of the production in Turkey, are made in Gaziantep and 40% of pasta and wheat production in Turkey is made in Gaziantep. The growing development of the gastronomy sector has recently led to the creation in Gaziantep of 26 new businesses in olive oil sector production and engaging the opening of 26 other production units devoted to pistachios treatment. Gaziantep has recently begun to lead large-scale projects in milk and dairy products in order to develop them further.
Food sector in Gaziantep is mainly divided into 17 different categories.
1. Agricultural products
2. Baklava producers
3. Spices and nuts
4. Frozen food
5. Bakeries and pastries products
6. Pistachios producers
7. Butchers and meat, meat products
8. Kebabs and Restaurants
9. Pasta and biscuits
10. Kitchen and refrigeration
12. Water and drinks
13. Milk and dairy products
14. Desserts and sweets
15. Flour factories
16. Catering companies
17. Oleaginous oil companies