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Podcast: The Culinary Institute of America
Episode: Olive Oil in the Plant-Forward Kitchen Interview Series: Ana Sortun, Oleana Restaurant and Sofra Bakery
Description: In this interview, Ana Sortun discusses the versatility of olive oil, how she approaches olive oil as an ingredient, and the role of olive oil in Spanish cuisine.
Ana Sortun is the executive chef and co-owner of Oleana Restaurant and Sofra Bakery and Café, in Cambridge, MA. She is also the co-owner of Sarma Restaurant in Somerville, MA, which is modeled after a Turkish meyhane or meze restaurant. Ana, a native of Seattle, graduated from La Varenne École de Cuisine de Paris in 1989 and opened her restaurant, Oleana, in 2001, immediately drawing rave reviews from the New York Tim...