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Podcast: The Culinary Institute of America
Episode: Olive Oil in the Plant-Forward Kitchen Interview Series: Rafi Taherian, Yale Hospitality
Description: In this interview, Rafi Taherian discusses including extra virgin olive oil in hospitality cooking, and maximizing its value within a challenging budget.
Rafi Taherian ’95 is associate vice president for Yale Hospitality. Rafi believes that campus dining operations can be a testing ground for positive and pragmatic change. He has forged collaborative partnerships within Yale University and in the food industry that have created a benchmark reputation in dining services for one of the most prominent institutions of higher learning. Since 2008, he has guided the continued development of Yale Hospitality’s sustainability initiatives and robust culinary concepts by mergi...