Chefs and influential restaurants are the trend setters that have driven new trends, and new food cultures, through society. They are in a position to carry a new narrative directly to influential customers … How this possibility could become a profitable business in restaurants selecting and serving excellent extra virgin olive oils?
We are going to present and discuss this critical point in the first Italian full-immersion course in English on “Production, Selection, Marketing and Culinary Use of Extra-Virgin Olive Oils in Restaurants”, Assisi, 3-9 September 2015. It is a joint initiative of the Center for Quality Studies of the Academy of Georgofili of Florence and the Senior High School for Hotel Management and the Culinary Arts of Assisi.
Address for information and detail: [email protected]
Photo by Olio Officina