Olivia has been working under Chef Holly Chute at Georgia’s Department of Agriculture for just over a year now, continuing to fuel a creative passion in food that blossomed when she was a teenager. Originally setting her sights on a more conventional artistic career, she looked at several art schools before deciding that a degree in Culinary Sustainability and Hospitality from Kennesaw State University was the path for her.
Growing up in Decatur, Georgia, she was inspired by the growing farm-to-table and artisanal food movement happening in her backyard, as well as the rich diversity of people living in her area, and began trying her hand at home to create recipes from all different cultures. Living in the city, she never expected to land at the Department of Agriculture, or that she would focus her creativity on the food of her grandparents and great-grandparents, but revisiting her heritage with a modern eye with the consumer in mind presents an exciting challenge every day.
Her first postgraduate position has her traveling around her home state of Georgia with Holly, performing demonstrations and educating the public to promote the wide and delicious array of artisanal and local food products through the Georgia Grown program.