Zaenal, F.A., Naping, H., Rijal, S. and Yahya 2026. Qualified Ingredients: Professionalism in Chefs’ Culinary Ingredient Selection. Journal of Applied Sciences in Travel and Hospitality. 9, 1 (Mar. 2026), 61–72. DOI:https://doi.org/10.31940/jasth.v9i1.61-72.