At the recent California Giant Chef Invitational Academy, Chef Sam Blackburn, Senior Technical Culinary Support Manager with Sodexo’s Operational Excellence Team, deepened his connection to the culinary community and the fruits that have become a cornerstone of his creations—California Giant berries. As the 2020 winner of the California Giant Chef Invitational, Blackburn was invited to participate in the inaugural California Giant Chef Invitational Academy this summer.  

The four-day event, held in the greater Portland, Oregon area, brought together Blackburn and four other California Giant Top Chef counterparts to explore the power of personal branding, food photography, food styling, and the journey of blueberries from field to table. Under the guidance of Chef Rosalyn Darling, the chefs gained invaluable insights into the culinary world and the potential of berries as a versatile ingredient.   

“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 wanted to empower our chefs to become true champions of their work, to blueberries, specifically, and to inspire their audiences to explore the endless possibilities our fruit offers.”     

One of the highlights of the academy was a series of tours of California Giant’s Pacific Northwest blueberry operations. These tours provided the chefs with a firsthand look at the intricacies of blueberry production, from plant selection to harvest and packing. By understanding the dedication and expertise required to bring high-quality berries to their kitchens, the chefs gained a newfound appreciation for the fruit they use in their creations.  

“The tours of California Giant’s blueberry operations transformed my perspective of the process. 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 Blackburn. “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.” 

In addition to the tours, the chefs participated in a workshop on personal branding, food styling and food photography. This workshop equipped them with the tools they need to effectively share their culinary creations with the world—and further their position as brand advocates for California Giant. Blackburn found this particularly valuable, as it has helped him to become more confident in his ability to showcase his work on social media. 

“The styling workshop has influenced my photography and editing,” Blackburn said. “Winning the Chef Invitational in 2020 sparked motivation to enter (and win) other competitions, and I’ve since gained a lot more confidence in my abilities.”  

But perhaps the most memorable dish Blackburn created during the academy was a Blueberry Aguachile, a refreshing and flavorful Mexican appetizer. The Aguachile, which featured a vibrant blend of fresh blueberries, hearts of palm, jalapeños, lime juice, and cilantro, showcased the versatility of berries in savory applications. The dish was a hit among chef participants and showed the potential for berries to be used in various culinary contexts. 

“I think there’s a lot of growth potential for berries, especially in savory applications,” Blackburn said. “I’m always looking for new and innovative ways to use them in my cooking and my close relationship with California Giant ensures they’re always top-of-mind.” 

As a result of his experience at the California Giant Chef Invitational Academy, Blackburn is more inspired than ever to continue exploring the culinary world and the endless possibilities of berries.  He is grateful for the opportunity to have been a part of this unique program and looks forward to continuing his partnership with California Giant Berry Farms.