Sam Altman’s Olive Oil Misuse Sparks Debate on Silicon Valley Waste

OpenAI CEO Sam Altman’s culinary habits are under scrutiny after a recent feature in the Financial Times revealed his unconventional approach to olive oil. In a piece titled “Lunch with the FT,” Altman prepared a garlicky pasta and salad, offering a glimpse into his life beyond advocating for AI and navigating complex copyright issues.

Altman’s choice of Graza olive oil, known for its trendy squeeze bottles and distinct “sizzle” and “drizzle” varieties, has become a focal point. Graza markets these oils specifically for sautéing and finishing dishes, respectively. However, Altman appears to be using the more expensive “drizzle” oil, intended for post-cooking finishing, in his sauté pan—a practice the Financial Times playfully deems an “offense to horticulture.”

The article suggests that using the finishing oil for cooking is akin to cooking fresh basil as if it were spinach, highlighting a potential waste of premium ingredients. This observation leads to broader questions about resource management, drawing a parallel to the spending habits of Silicon Valley startups.

OpenAI’s financial situation adds another layer to the discussion. Despite raising a substantial $40 billion in a recent funding round, the company reportedly lost around $5 billion last year. This financial strain raises concerns about profitability, especially considering that OpenAI was once losing money on its ChatGPT Pro plan priced at $200 per month.

While Altman’s olive oil usage might seem trivial, it serves as a metaphor for the broader issue of financial prudence. The article subtly suggests that if someone is careless with expensive cooking oil, they might also be prone to mismanaging venture capital.

The incident sparks a conversation about the responsible use of resources, both in the kitchen and in the boardroom, particularly within high-growth, high-expenditure tech companies like OpenAI.