On June 23, Olio Piro stepped into the classroom at New York City's Institute of Culinary Education (ICE), where the next generation of chefs discovered, tasted, and explored exceptional extra virgin olive oil in an exclusive workshop led by olive oil sommelier Susan Julia Abranovic, founder of Susan Julia Olive Oil.
The educational program brought together ICE students and faculty for an immersive exploration of extra virgin olive oil. The guided tasting focused on:
- Production Methods: Understanding cold extraction and quality standards in Tuscany.
- Sensory Evaluation: Identifying flavor notes, balance, and freshness.
- Culinary Application: Learning how EVOO functions beyond a finishing oil to fundamentally influence a dish.
Both Piro and Cucino were presented and tasted during the session, receiving an overwhelmingly positive response from both students and faculty.
Why Engaging Emerging Culinary Leaders Matters
For Olio Piro, reaching emerging chefs at institutions like ICE is particularly meaningful. We believe the next generation of culinary professionals is one of the most important audiences we can engage:
- Curious & Open: They are eager to rethink long-established kitchen habits and explore new techniques.
- Quality-Focused: They prioritize ingredient provenance, health benefits, and sustainability.
- Future Trendsetters: Today's culinary students will become tomorrow's head chefs, restaurateurs, and industry leaders, setting the standards for how future consumers cook and eat.
Introducing Olio Piro to chefs while they are mastering their craft is an opportunity not simply to share an exceptional Italian extra virgin olive oil, but to actively shape the broader conversation around quality, health, and the future of gastronomy.
Our sincere thanks to Susan Julia Abranovic and the Institute of Culinary Education for bringing this conversation directly to the next generation of culinary professionals.
