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Podcast: The Culinary Institute of America
Episode: Olive Oil in the Plant-Forward Kitchen Interview Series: Shirel Berger, Opa Restaurant
Description: In this interview, Chef Shirel Berger discusses the olive oil varietals and flavors she uses in her Israeli restaurant.
Shirel Berger ‘14 started to cook at the age of 12. She graduated from The Culinary Institute of America in 2014, then spent a year working in restaurants in New York City before returning to Tel Aviv, Israel, her hometown. There, Shirel first began to cook exclusively with vegetables fruits and seeds. This discovery and experience led her to a new style of cuisine, introducing her to the fine and unique art of cooking with vegetables. This passion led her to op...