Samsun gastronomy potential discussed at OMÜ conference

Ondokuz Mayıs University (OMU) Tourism Faculty hosted a conference titled “Samsun Gastronomy in All Aspects: Education and Sector Perspective” to evaluate the city's potential for gastronomy tourism.

Industry representatives discussed the integration of local Black Sea flavors with modern culinary techniques. Chef Abdullah Erdemir noted high interest in regional cuisine among visitors, while Chef Merve Akkuş emphasized the importance of collaborating with local suppliers and preserving traditional food culture through seasonal menus.

The conference also addressed the alignment of vocational education with industry needs. Emrah Zeyyat Karbancıoğlu, a teacher at Hasan Çakın Vocational High School, highlighted the necessity of training students to understand professional challenges and the value of internships for career development.