Mutlu, HayrettinDoğan, Murat2021-12-082021-12-082021Mutlu, H., & Doğan, M. (2021). A new trend in gastronomy: Culinary medicine chef. International Journal of Gastronomy and Food Science, 24, pp. 1-5. https://doi.org/10.1016/j.ijgfs.2021.100328https://doi.org/10.1016/j.ijgfs.2021.100328https://hdl.handle.net/20.500.13055/76The aim of this study was to determine the theoretical, practical, and conceptual framework of culinary medicine, a niche emerging trend in gastronomy. The focus group interview method, a qualitative research design, was used, and the framework was evaluated with a total of ten participants in the study. The data obtained from the focus group interview were analyzed using content analysis based on gastronomy, nutrition, and food science. After evaluation, the following three main themes emerged: Creating the conceptual framework of culinary medicine chef; practical culinary medicine training for chronic patients and their relatives, and likely contribution of gastronomy specialist to the health sector. The study revealed several formal, semantic, and technical dimensions that affect the conceptual framework of culinary medicine chef. In conclusion, this study helped determined several formal, semantic, and technical dimensions under the headings of multidisciplinary study, the contribution of gastronomy to the health sector, practical culinary training, and public health promotion, which affect the conceptual framework of culinary medicine chef.eninfo:eu-repo/semantics/closedAccessGastronomyGastronomy specialistDieticianCulinary medicineCulinary medicine chefArticle10.1016/j.ijgfs.2021.1003282415Q3WOS:0006573022000072-s2.0-85102300875Q1