International Culinary Center Olive Oil Program graduates apply their expertise across networks and around the world.
Expert Tasters from Japan, Australia, U.S. Chosen to Lead 5th NYIOOC
Miciyo Yamada from Japan, Lina Smith from the United States and Robert Harris from Australia will lead this year's panel.
Sommelier Certification Course Returns to NY with Intensive 7-Day Program
The Olive Oil Program at New York's International Culinary Center returns next month with a comprehensive, week-long course for those who wish to achieve olive oil sommelier certification.
Ayvalik’s Olive Oil Prodigy
Tasting olive oil makes Suzan Kantarci Savas happy. Such joy will serve her well in New York this April when she returns with her colleagues to taste over 900 samples in the world's largest olive oil competition.
The groundbreaking olive oil sensory assessment program at the International Culinary Center seeks to turn out expert olive oil tasters. Participants of the first level course agreed they're well on their way.
Olive Oil Sommelier Course Sold Out
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.
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