U.S. High Bush Blueberry Council Takes Chefs To Blueberry School
In support of creative professional cooking with blueberries, 16 chefs were invited to a “boot camp” that focused on using a variety of blueberry products in savory cooking. Along with fresh and frozen blueberries, the chefs had to work with freeze dried, powdered, bits and dried, sugar-fused blueberries.
Chef Dan Phalen, the Corporate Executive Chef that oversees all Luby’s restaurant facilities including Fuddruckers, Luby’s Cafeteria and Luby’s Culinary Services, as well as all brand corporate chefs, was one of the attendees. You can read Chef Phalen’s perspective on the “blueberry boot camp” at the U.S. Blueberry Council website.
Blueberry Boot Camp was a 3 day event held at the Culinary Institute of America at Greystone located in St. Helena, CA. (Napa Valley).
Image: Chef Dan Phalen, Luby’s Corporate Executive Chef Houston, TX