May at Art Institute

1 Meeting

Monday, May 7th the Art Institute of Atlanta hosted the ACF-Atlanta Chefs Associations gathering. Chefs and students came together to network, learn and to elevate the culinary industry of greater Georgia. Thank you, Chef James Paul, his team of staff and instructors, and students that worked so hard to put together an outstanding event.

3 S D Daya 
The chefs would also like to thank Dilip and Smita Daya for sharing their wealth of knowledge on Olive Oils and Plant Based Cooking. Dilip is a Certified Olive Oil Sommelier who is often asked to travel abroad to use his skills in rating olive oils. In his presentation, Dilip shared several facets of olive oils and the health benefits that come from this product. Smita who holds a Plant-Based Nutrition Certificate from The T. Colin Campbell Center for Nutrtion Studies and eCornell incorporated their passion for healthy and flavorful cooking in her demo. She demonstrated how to enhance flavors using natural ingredients and oils. Smita talked about the use of Mung Beans, sprouting them and prepared a Sweet Potato Canape with Smita’s BBQ Mung Bean Sprouts for all to taste. She emphasized understanding combining and balancing flavors to create a flavorful dish every time you cook.

You can visit their shop, Olea Oliva! in Roswell and online at to learn more about and purchase olive oils and balsamic vinegars. “We at Olea Oliva! strive to share our passion with you in our store and in educational settings as we promote a food culture driven be nutrition, education, and excitement,” says Smita Daya.  

Check out Dilip's Olive Oil presentation and Benefits of Mung Beans and Smita’s recipe right here.

2 Meeting

4 Smita

5 Oil Balsamic Pairing Tasting

6 Spices

7 Ingredients

8 Mung Beans