Culinary News from The Culinary Institute of America

The CIA Launches New Olive Oils from Spain Online Video Series

Quinoa-Kale Pancakes with Vegetable Relish featuring Olive Oils from Spain
Ajo Blanco featuring Spanish Olive Oil

Napa, CA – The Culinary Institute of America presents a new video series—Olive Oils from Spain—to educate chefs across any dining venue about the Mediterranean diet and cooking with this versatile ingredient. The series is now streaming at CIAprochef.com/oliveoilsfromspain.

Presented by Olive Oils from Spain, the free online learning program includes interviews from the 2018 Menus of Change® 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:

“Working 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,” said Chef Brown. “The 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!”

Teresa Perez, general manager of Olive Oils from Spain, added: “Collaborating with the CIA and Harvard University gives us the perfect platform to communicate and interact with our target audience—students and professionals in medicine, nutrition, and gastronomy—regarding uses and benefits of Spanish olive oil.”

Additional recipes developed and tested by The Culinary Institute of America for foodservice professionals are available for download at: www.ciaprochef.com/oliveoilsfromspain

The video series was produced by the CIA’s 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’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, 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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