BOUNTIFUL -- David Rigby of Bountiful, a culinary manager of the Olive Garden at 10540 S. Street Road in Sandy, joined 10 other managers who recently embarked on a weeklong trip to Italy that included training at the company's Culinary Institute of Tuscany and visiting Olive Garden's Riserva di Fizzano restaurant. Every year, approximately 100 Olive Garden managers travel to Italy to enhance their culinary skills as part of an ongoing training program. Under the direction of Olive Garden's Italian and American executive chefs, they spend time learning the time-honored traditions of Italian cooking.

"Being in Italy and learning from master chefs ignited a passion in all of us," said Rigby. "We learned that its the attention to detail that sets an Italian meal apart and that begins with fresh ingredients. My favorite part of the trip was when we shopped at the al fresco markets in Florence and returned to the kitchen to create the most delicious meals I've ever had."

Equally important to the time managers spent in the kitchen is the time they spent experiencing the rich history of Italy and the hospitality of its people.

"The people of Italy and their inherent warmth and generosity were central to all of our dining experiences. I always felt at home," said Rigby. "I want to bring that same spirit of service and hospitality to my guests and teammates at Olive Garden."