Olive Oil in the Plant-Forward Kitchen Interview Series: Paul Bartolotta, The Bartolotta Restaurants

Paul Bartolotta is co-founder and owner of The Bartolotta Restaurants and is based out of Milwaukee, WI. Four-time nominated and two-time James Beard award-winning Chef Paul Bartolotta has worked in kitchens all over the world-from Italy to Paris to New York City to Las Vegas-for more than 30 years.
In this interview, Paul Bartolotta talks about the importance of olive oil bringing history and tradition to Italian cooking, prioritizing good oils in your restaurant, and showcasing a range of olive oils in your menu.
This recipe and video were produced by The Culinary Institute of America as an industry service, thanks to the generous support of the International Olive Council.
Learn more about olive oil at www.plantforwa...
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Founded in 1946, The Culinary Institute of America is the world’s premier culinary college. Dedicated to developing leaders in foodservice and hospitality, the independent, not-for-profit CIA offers master’s, bachelor’s, and associate degrees with majors in culinary arts, baking and pastry arts, food business management, hospitality management, culinary science, and applied food studies. The college also offers executive education, certificate programs, and courses for professionals and enthusiasts. Its conferences, leadership initiatives, and consulting services have made the CIA the think tank of the food industry and its worldwide network of more than 50,000 alumni includes innovators in every area of the food world. The CIA has locations in New York, California, Texas, and Singapore.

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Can you address the home cook and how to learn about different oils