Tarsus Has Transformed the International Project Gastronomy Center into a Meeting Place
The Tarsus Gastronomy Center drew attention by hosting international training sessions and workshops organized as part of the ERASMUS+ ChocoFuture Project. The program, which brought together chefs and producers from Belgium and the Netherlands under one roof, made a significant contribution to the city in terms of both gastronomy and new partnerships.
This time, Tarsus stood out not only for its historical and cultural richness but also for its international initiative in the field of gastronomy. The training sessions and workshops held between April 8–12 as part of the ERASMUS+ ChocoFuture Project transformed the Tarsus Gastronomy Center into a hub for international knowledge sharing and production experience.
Supported by the Tarsus Municipality and the Tarsus Chamber of Commerce and Industry, and implemented by the Tarsus Slow Food Earth Market Association, the project also included Konya Food and Agriculture University and Belgium’s Ghent University as partners. Thus, the project evolved into a remarkable initiative that brought together local government, academia, producers, and international experts under one roof.
The hands-on workshops held at the Gastronomy Center as part of the program drew significant interest. During the training sessions, which included chefs from Belgium and the Netherlands, participants had the opportunity to directly experience chocolate production techniques. The initiative, which also included producers and entrepreneurs from various cities, served not only as an educational program but also as a vibrant space for interaction and the exchange of experiences.
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Throughout the event, the Tarsus Gastronomy Center stood out as an active hub where production, education, and international collaboration intertwined. The program, which simultaneously delivered both theoretical knowledge and hands-on practice, was hailed as a gathering that opened new horizons in the field of gastronomy.
The events held at the Earth Market during the program’s finale added a new dimension to the project. While direct connections were established between local producers and international participants, significant contacts were made to enhance production diversity and create new market opportunities.
