Experimental social entrepreneurship model in gastronomy: The case of Ebru Baybara Demir as a social gastronomy entrepreneur

Abstract

Gastronomy industry is very suitable for social entrepreneurship applications and global pioneers like Anthony Myint David Hertz Manu Buffara Massimo Bottura and Ayşe Tükürükçü prove this fact. The purpose of the study is to emphasise the importance and the training opportunities of minorities of social entrepreneurship in gastronomy industry and figure out the motivations and related competencies since there is a gap in the related literature. Hence conceptual framework of social gastronomy entrepreneurship is introduced and a single case study designed with the Experimental Social Entrepreneurship Model for Individuals is discussed where results indicate that the competence background of the research subject and main assumptions are in parallel with the entrepreneur orientation literature. Globally popular Ebru Baybara Demir who is the only social gastronomy entrepreneurship chef in Turkey is chosen as a single case research study subject since she is the founder of many innovative projects like The Cercis Murat Mansion Harran Gastronomy School Living Soil Local Seed Let's Talk Soil Amazon Queens Global Gastro Economy Summit. © 2022 Elsevier B.V. All rights reserved.