What Chefs Want in Olive Oil | Insights from Suzie Kang
The Culinary Institute of America
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Show Notes
Suzie Kang, Grocery Category Manager at Baldor Specialty Foods, a leading East Coast foodservice distributor, oversees the pricing, assortment, and sourcing of olive oils. She works closely with chefs to understand exactly what they’re looking for—whether it’s a medium-bodied, versatile oil, one from a specific country of origin, or a beautifully packaged bottle perfect for the table.
In this conversation with Alexandra Kicenik Devarenne, director of the Extra Virgin Alliance, Suzie shares insights into retail trends in olive oil, including the rise of plastic squeeze bottles and the growing practice of including harvest dates on packaging. These trends reflect a deeper consumer awareness of olive oil freshness and quality.
This video was produced by The Culinary Institute of America as an industry service to the International Olive Council.
Find recipes, videos and more information at https://www.plantforwardkitchen.org/olive-oil-and-the-plant-forward-kitchen