A Feast of Flavors with Endemic Plants at BUBFA
At the end of the event, Dean Prof. Dr. M. Oğuzhan İlban presented a certificate of appreciation to Chef Serap Karakoyak.
Students of the Gastronomy and Culinary Arts Department at Burhaniye Faculty of Applied Sciences held a practical lesson together with Nermin Hanım Farm Kitchen Chef Serap Karakoyak. According to a post shared on BUBFA’s social media account, within the scope of the course on edible endemic plants and kitchen practices, dishes such as mixed herb oily pide, a hot herb plate, and nettle mantı were prepared using local herbs.
Local Flavors Came to Life in the Kitchen
Students of the Gastronomy and Culinary Arts Department learned the details of dishes prepared with local plants under the guidance of Chef Karakoyak. Traditional flavors were blended with a modern culinary approach through the use of herbs specific to the region.
At the end of the event, Burhaniye Faculty of Applied Sciences Dean Prof. Dr. M. Oğuzhan İlban presented a certificate of appreciation to Chef Serap Karakoyak for her contributions. Students and guests stated that the event was both educational and delicious.
