WATSONVILLE, CA - When great culinary minds meld with the industry prowess of California Giant Berry Farms, great things happen. As we prepare for the grower’s highly anticipated Chef Invitational, I turned back the metaphorical clock to sit down with past competitors to learn how the event continues to inspire the consumption of fresh berries at foodservice.
Let’s dive in with Derek Seigfried, Food Specialist at Gordon Food Service, who won last year’s Chef Invitational.
“The Chef Invitational had nothing but a positive impact,” he told me right off the bat. “I have had the opportunity to network with some extremely talented chefs as well as some amazing folks within the foodservice industry. I encourage anyone who asks to get involved!”
Derek’s winning dish was his Blackberry Lamb Kofta. Not only was the dish visually stunning, but the unique application of the blackberries truly stole the show.
It goes to show just how versatile the category is, a point that Derek and I dive further into.
“The competition itself made me look at berries in a different light. Showcasing the different taste and flavor notes of each berry in creative ways was such an exciting challenge,” Derek explained. “Since the event, I have experimented with numerous different flavor combinations and techniques using berries. Blueberry and yuzu was a cool combo, and raspberries in kimchi is top-notch. Getting creative and thinking a little outside the box helps people reconsider how they look at berries.”
We’ll be diving into more stories with award-winning chefs, so stay tuned for our next installment!
