Under the moderation of Instructor Cemil Uslu from the Culinary Arts Program at Meram Vocatioanl School (Meram MYO) and with the participation of bayram Özer, the president of the Turkish Chefs and Cooks Federation (TAŞFED), a webinar titled “Current Developments in Turkish Cuisine” was organized to inform students about Turkish Cuisine.

Instructor Cemil Uslu and TAŞFED President Bayram Özer provided students with information about the historical development of Turkis Cuisine and its current trends. Participants were informed about the significance of Turkish Cuisine, its place among international cuisines, the importance of promoting our cuisine, the significance of regional flavors, and how recent global developments have impacted our cuisine. The webinar continued with questions from the participants, discussing how me can preserve and advance our culinary vulture. The webinar, which was eagerly followed by students, defined food culture as “the national identity of every society” and as “the fasted way to strengthen communication and friendshşp among people” and as “the carrier of emotions.” Participants were provided with insights on embracing oour identity.