 Description:Three hundred-fifty chefs, gourmet retailers, journalists, restaurant and hotel owners and other industry professionals from the United States and other parts of the world will attend this promotional and educational event on the attributes of extra virgin olive oil, organized by the Culinary Institute of America, UC Davis Olive Center and Robert Mondavi Institute for Wine and Food Science.
Among the issues under discussion at the conference are: factors that determine the oil’s quality; creative ways of using it in cooking; and the angle that journalist and cookbook authors should take to enlighten their readers on what makes this oil a superior product.
The conference will address the gastronomies of a few “old world” countries like Italy, Spain, France and Greece, as well as the “new world” style of cooking in places like the United States, Australia, New Zealand and South Africa.
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