In this interview, Gemma Pasquali and Jean-Xavier Guinard discuss sensory research on olive oil as well as the customer experience. 

Jean-Xavier Guinard, PhD, is Professor of Sensory Science and Co-director of the Coffee Center at the University of California, Davis. He is a sensory scientist and a consumer researcher. His research focuses on sensory properties of foods, how humans perceive foods, and how they affect food choices and consumer behavior.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Daniel Olivella discusses the role of olive oil in Spanish cuisines at his restaurant, Barlata Tapas Bar.

Daniel Olivella is the chef-owner of Barlata tapas bar in Austin, TX. A native of Barcelona, he has been cooking in the U.S. for the past 35 years. Daniel started his career in Chicago at family-owned restaurant La Paella in 1979 as an all-around family member. There, under the supervision of his French-raised uncle, he was trained on traditional French and Spanish service and food preparation. In Chicago he went on to work for the Lettuce Entertain You group, before moving to San Francisco in 1987. There, he worked as a line cook at Delfina, Zuni Café, Zazie, and the Maltese Grill before becoming the opening chef of Thirsty Bear Brewing Co. In 1999, Daniel opened his own restaurant, B44 Catalan Bistro, specializing in Catalan cuisine. He was named a “Rising Star Chef of the Year” in 2001 by San Francisco Magazine. Daniel opened his first Barlata concept in March 2009 in the Temescal neighborhood of Oakland. In 2013, he moved the Barlata Tapas Bar to the South Lamar district of Austin, TX. His book Catalan Food, was published by Clarkson Potter in September 2018.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Aglaia Kremezi discusses the role of olive oil in Greek cuisine from her home in Kea, Greece.

Aglaia Kremezi is co-founder of Kea Artisanal. She is a journalist, food historian, and author whose books include Mediterranean Vegetarian Feasts; The Cooking of the Greek Islands; The Foods of Greece (which won the Julia Child Award); and Mediterranean Hot & Spicy. Born in Athens, for the past 11 years she has lived with her husband in Kea, where she gardens, cooks, writes, and teaches cooking to travelers. She was a consultant for Molyvos, the first upscale Greek restaurant in New York. She blogs often at the Atlantic’s food/health website, and writes regularly in Greek, European, and American publications such as Saveur, the Los Angeles Times, BBC Good Food, Bon Appétit, Food & Wine, and Food Arts. She takes part in and gives papers at the Oxford Symposium on Food and Cookery, and has taught at The Culinary Institute of America, Macy’s Degustibus, the French Culinary Institute, and many other U.S. cooking schools.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Kyle Connaughton discusses growing his own olive trees, making his own olive oil, the importance of quality, exploring the different flavor profiles of olive oils, and finding the right olive oil for the dish.

Kyle Connaughton is a chef, culinary educator, and cookbook author. He and Katina Connaughton, his wife, opened SingleThread Farm-Restaurant-Inn, in Healdsburg, CA, in December 2016. The restaurant received a perfect four stars from The San Francisco Chronicle in March 2017 and a James Beard Foundation Restaurant Design Award in May 2017. It was awarded two stars in the 2018 Michelin Red Guide, one of only a few restaurants to earn the rating in its first year. The restaurant then received three stars just a year later in the 2019 Michelin Red Guide. SingleThread is also a member of Relais & Chateaux, an international organization of the world’s top restaurants and hotels. In 2018, SingleThread received the Miele “One to Watch” award from World’s 50 Best Restaurants. Kyle's culinary background includes working for Michel Bras in Hokkaido, Japan and as head chef of research and development at The Fat Duck in Bray, England. Kyle worked with Heston Blumenthal and the Fat Duck team to complete the IACP award-winning The Big Fat Duck Cookbook. He also contributed to Nathan Myrhvold’s Modernist Cuisine series. Kyle is professor emeritus at The Culinary Institute of America, and has developed the curriculum for the college's bachelor’s of culinary science program. In 2015, Kyle co-published Donabe - Classic and Modern Japanese Clay Pot Cooking and co-founded the culinary research and development firm, Pilot R&D.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Chef Shirel Berger discusses the olive oil varietals and flavors she uses in her Israeli restaurant.

Shirel Berger ‘14 started to cook at the age of 12. She graduated from The Culinary Institute of America in 2014, then spent a year working in restaurants in New York City before returning to Tel Aviv, Israel, her hometown. There, Shirel first began to cook exclusively with vegetables fruits and seeds. This discovery and experience led her to a new style of cuisine, introducing her to the fine and unique art of cooking with vegetables. This passion led her to open her own restaurant in the heart of the Levinsky Spice Market in Tel Aviv in late September 2018.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Rolando Beramendi discusses high quality olive oil and American consumers and diners.

Rolando Beramendi is the founder of the Italian food importer Manicaretti. His products, cooking classes, and culinary expertise have been praised by Ina Garten, Alice Waters, Mario Batali, Thomas Keller, and Nancy Silverton. He splits his time between New York, San Francisco, and Florence.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Paul Bartolotta talks about the importance of olive oil bringing history and tradition to Italian cooking, prioritizing good oils in your restaurant, and showcasing a range of olive oils in your menu.

Paul Bartolotta is co-founder and owner of The Bartolotta Restaurants, and is based out of Milwaukee, WI. Four-time nominated and two-time James Beard award-winning Chef Paul Bartolotta has worked in kitchens all over the world – from Italy to Paris to New York to Las Vegas – for more than 30 years.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen

In this interview, Chef Mehmet Gürs discusses the role of olive oil in Turkish cuisine. 

Mehmet Gürs is the chef and owner of 10 successful restaurants in Istanbul, Turkey, including the unique Mikla. He was credited by many as being the one “kicking off the contemporary restaurant scene in Istanbul” when he returned from the U.S. to start his first restaurant in 1996. His company, the Istanbul Food & Beverage Group, is at the forefront of the culinary world in Turkey. He is most known for his recent introduction of the visionary “New Anatolian Kitchen.” In this new approach, traditional and true “noble” products are treated with the utmost respect while being transformed with a blend of new and ancient techniques. Years of extensive research and a dedicated creative process together with a team of chefs, a full-time anthropologist, villagers, mothers, and grandfathers have resulted in an extensive network and a deep knowledge of the traditional habits, products, and techniques of the area. The result has been a successful cooperation between the keepers of the land and the chefs in the city. 

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

In this interview, Rafi Taherian discusses including extra virgin olive oil in hospitality cooking, and maximizing its value within a challenging budget. 

Rafi Taherian ’95 is associate vice president for Yale Hospitality. Rafi believes that campus dining operations can be a testing ground for positive and pragmatic change. He has forged collaborative partnerships within Yale University and in the food industry that have created a benchmark reputation in dining services for one of the most prominent institutions of higher learning. Since 2008, he has guided the continued development of Yale Hospitality’s sustainability initiatives and robust culinary concepts by merging principles of a healthy, plant-based Mediterranean diet with an operational approach that promotes regionally-based and sustainable food systems. Yale Hospitality serves more than 15,000 meals per day with a staff of 840. Rafi’s organization is comprised of three operational divisions with shared business and administrative support and an annual budget of $55 million. Before joining Yale, Rafi was the executive director of dining at Stanford University. Prior, he held various management positions in the hospitality industry. As an undergraduate, he studied architecture at Università Iuav di Venezia in Italy and later earned a hospitality degree at The Culinary Institute of America in Hyde Park, NY. Rafi has received numerous awards for his vision and leadership, including the Food Service Director of the Year award in 2013, the Illuminating Excellence and Leadership award from Premier (one of the industry’s largest procurement organizations) in 2014, and Yale University’s Seton Elm-Ivy Award in 2016. That year, Rafi was also awarded both the Silver and the Gold Plate Awards by the International Foodservice Manufacturers Association (IFMA). (New Haven, CT) – master bio doc July 2018.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen 

In this interview, Naama and Assaf discuss using olive oil to elevate dishes by creating great flavor profiles, as well as the role of olive oil in Middle Eastern and Israeli cuisine.

Naama Tamir was born and raised in the city of Rehovot in Israel, and moved to New York in 2000 after her mandatory Israeli Defense Force service. Naama studied philosophy and psychology at Hunter College while moonlighting in the hospitality industry. In 2011, along with her brother-partner Assaf Tamir, they opened Lighthouse, a socially and environmentally progressive restaurant. In August 2016 they opened their second location, Lighthouse Outpost. Naama is a producer for the Umami Food and Art Festival, chair of sustainability practices and green initiatives for BaBar, and contributor to the No Free Lunch sustainability platform. Naama also consults for the Fair Kitchens Initiative, and contributes to the James Beard Foundation Impact Program.

This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.

Learn more about olive oil at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen