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.
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Photo by Olio Officina