Napa, CA 鈥 The
Culinary Institute of America presents a new video series鈥擮live Oils from
Spain鈥攖o educate chefs across any dining venue about the Mediterranean diet and
cooking with this versatile ingredient. The series is now streaming at .
Presented by Olive Oils from Spain, the free online learning
program includes interviews from the 2018 Menus of Change庐 conference, with Dr.
Frank Hu and Dr. Walter Willet from Harvard T.H. Chan School of Public Health
Department of Nutrition discussing the health benefits of the Mediterranean
diet.
Chef Ed Brown, president of Restaurant Services at
Restaurant Associates, discusses on-trend culinary strategies of the Mediterranean
diet and demonstrates three plant-forward recipes:
鈥淲orking with the CIA and Olive Oils from Spain has given me
the opportunity to bring the Mediterranean diet to life with recipe
demonstrations and discussions,鈥 said Chef Brown. 鈥淭he renewed guidance of the
Mediterranean diet in U.S. foodservice has never been more relevant. This is
food that is delicious and cravable first and happens to be good for you!鈥
Teresa Perez, general manager of Olive Oils from Spain, added:
鈥淐ollaborating with the CIA and Harvard University gives us the perfect
platform to communicate and interact with our target audience鈥攕tudents and
professionals in medicine, nutrition, and gastronomy鈥攔egarding uses and
benefits of Spanish olive oil.鈥
Additional recipes developed and tested by The Culinary
Institute of America for foodservice professionals are available for download
at:
The video series was produced by the CIA鈥檚 Digital Media team,
which has won two James Beard Awards for Best Webcast.
Photo Captions:
Top Photo: Spanish Olive Oil Poached Salmon. (Photo credit: John Barkley/CIA)
Photo 2: Quinoa-Kale Pancakes with Vegetable Relish featuring Olive Oils from Spain. (Photo credit: John Barkley/CIA)
Photo 3: Ajo Blanco featuring Spanish Olive Oil. (Photo credit: John Barkley/CIA)
Media Contact:
Claudia Ramer
Digital Media Manager
707-967-2509
Claudia.Ramer@culinary.edu
About The Culinary Institute of America:
Founded in 1946, The Culinary Institute of America is the world鈥檚 premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master鈥檚, bachelor鈥檚, and associate degrees with majors in culinary arts, baking & pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.
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