The first Olive Oil Sommelier Certification Course at the International Culinary Center in New York has sold out, just weeks after opening registration for the Level 1 session, said the program’s director, Curtis Cord.
The three-day session will be held October 8-10 at the ICC’s New York City campus. It is the first-level course in the 3-level certification program.
The Olive Oil Times Education Lab, in conjunction with the International Culinary Center, announced the launch of the certification course for aspiring olive oil sommeliers at the New York International Olive Oil Competition last April.
“The International Culinary Center has always been at the forefront of culinary innovation, and we’re proud to launch the first Olive Oil Sommelier Program,” said Dorothy Cann Hamilton, the founder of the ICC. “We are excited to team up with the Olive Oil Times Education Lab to introduce a never-before-seen, innovative program to our current and future students.”
Enrollment for the first session was capped at 40 students. More than 100 olive oils from 26 countries will be sampled and analyzed during the course.
“The Olive Oil Sommelier Certification Program will bring the world’s foremost olive oil experts and educators to New York and the International Culinary Center in a comprehensive series spanning production, quality management and advanced sensory assessment,” said Cord.
The first-level course on olive oil sensory analysis will be taught by Monell Chemical Senses Center president Gary Beauchamp, Albert Einstein College of Medicine nutritionist Keith Ayoob, Del Posto executive chef Mark Ladner, NYIOOC panel member and oleologist Nicholas Coleman, Chilean taste panel leader Carola Dummer Medina, noted New York merchant Steven Jenkins, NYIOOC president and Olive Oil Times publisher Curtis Cord, and award-winning producer and taste panel member Pablo Voitzuk.
The next session will be February 3-10, 2017, when all three levels of the course will be held. Registration for the February session will begin this fall.