Hayley Stevens, former chef and instructor at the International Culinary Center, will be speaking on tasting extra virgin olive oil at the Olive Oil Conference in the Chicago area on July 19, 2016. Hayley was also the winner at the first North American Extra Virgin Olive Oil Taster's Championship at the Olive Oil Conference last year.
Hayley Stevens has extensive cooking experience from Italy. She graduated from the Corso Superiore at the famous Italian culinary school, Alma, in Parma, Italy. She's worked under the tutelage of top chefs in Italy including Alessandro Breda and Pino Cuttaia. Hayley has also worked as a chef at the Michelin-starred restaurant Don Alfonso for many years, using ingredients found in the Mediterranean Sea and the Vesuvian land. Lastly, she was an instructor at the International Culinary Center where she taught for their Italian and French culinary programs.
In addition to her experience as a chef using olive oil, Hayley has traveled throughout Europe to learn about olive oil and wine. Today, she resides in Saratoga Springs, NY, where she leads classes on how to cook with extra virgin olive oil as well as managing Saratoga Olive Oil Company.
Here's an interview with Hayley Stevens after winning the Tasters' Championship last year. http://www.saratogaoliveoil.com/blog/hayley-miller-associate-savantes-and-olive-oil-champion/
Savantes, co-host of the Olive Oil conference, will hold this year's North American Olive Oil Taster’s Challenge on July 20th and will include team entries. More more information on how to participate, visit: http://www.oliveoilconference.
About the Olive Oil Conference
The Second Annual Olive Oil Conference, to be held from July 18th to July 20th, is co-hosted by the North American Olive Oil Association (NAOOA) and Extra Virgin Olive Oil Savantes. One of the largest of its kind, the Olive Oil Conference brings together olive oil marketers, distributors, and experts in the health and culinary fields. In addition, the conference welcomes health advocates, foodies, and culinary enthusiasts looking to expand and diversify their knowledge on the subject.
The three-day conference will offer programs that include presentations, workshops, and cooking demonstrations as well as opportunities for attendees to participate in discussion sessions and olive oil tastings. Several industry leaders will present topics such as how to use new media to promote olive oil, future uses of olive oil, megatrends within the olive oil industry, ways to educate the public, and benefits and uses of olive oil.
For more information and registering for the Olive Oil Conference, please visit: www.OliveOilConference.com.
For more information on Hayley Stevens and source for this blog article, visit: