(For Immediate Release) – California Giant Berry Farms BB #:121061 concluded its inaugural California Giant Chef Invitational Academy, a unique program designed to empower and inspire its past Chef Invitational winners while elevating blueberries to the forefront of menus.
Held in the greater Portland, Oregon area, the immersive four-day event transcended the traditional invitational setting. Esteemed chefs – Luis Reyes (Sysco, 2018 winner), Travis Peters (The Parish, 2019 winner), Sam Blackburn (Sodexo, 2020 winner), Derek Seigfried (Gordon Food Service, 2022 winner), and Steven Halliday (Gordon Food Service, 2023 winner) – gained invaluable firsthand experience.
Under Chef Rosalyn Darling’s insightful guidance, the Top Chefs embarked on a multi-faceted culinary expertise workshop. This engaging experience not only sparked fresh inspiration and elevated their culinary skills with berries, but also empowered them to become true blueberry advocates.
The workshop delved into the power of personal branding and food photography. Chefs learned how to craft a compelling personal mission statement that reflects their culinary philosophy. They were then equipped with a food styling kit, allowing them to translate their unique berry creations into visually stunning photographs. This hands-on experience solidified their understanding of how to effectively showcase their dishes and themselves on social media platforms. In the weeks leading up to the event, the chefs were tasked with creating a signature dish that highlighted the versatility and star potential of blueberries.
“We designed the Chef Invitational Academy to be more than just a culinary skills workshop,” says Tom Smith, Director of Sales at California Giant Berry Farms. “We recognize the importance of chefs not only creating exceptional dishes but also effectively sharing their passion with the world. Equipping them with the tools for personal branding and food photography empowers them to become true champions of their work, and blueberries, inspiring their audiences to explore the endless possibilities our fruit offers.”
Exclusive tours of California Giant’s blueberry operations provided the Chefs with a comprehensive understanding of the journey berries take from field to table. Witnessing firsthand the intricacies of small, medium, and large-scale packing operations offered valuable insights into the complexities of the berry supply chain. Chefs saw firsthand the meticulous care taken at each stage, from plant selection and propagation to harvest and packing. This immersive experience deepened their appreciation for the dedication and expertise required to bring high-quality berries to their kitchens. By understanding the diverse operations that contribute to a consistent supply, the chefs gained a newfound respect for the logistical challenges and seasonal nuances that influence the berries they use in their creations.
“The tours of California Giant’s blueberry operations transformed my perspective. Witnessing the dedication and innovation across all farm sizes, from small family-run operations to large-scale producers, provided an invaluable understanding of the tremendous effort that goes into every berry,” said Sam Blackburn, Senior Technical Culinary Support Manager with Sodexo’s Operational Excellence Team. “This appreciation will influence my approach to incorporating California Giant berries into my dishes, allowing me to showcase their high-quality products and the effort that goes into bringing them from field to table.”
The California Giant Chef Invitational, a celebrated nationwide culinary competition, challenges chefs to create innovative dishes featuring fresh berries as the centerpiece. The Academy serves as an extension of this commitment, fostering valuable partnerships with past winners and driving increased use of blueberries in menus across the country.
California Giant Berry Farms extends its heartfelt gratitude to the Chef Invitational Top Chefs for their inspiring contributions over the years and for their continued partnership in elevating berries as a culinary star.
