WATSONVILLE, CA - Steven Halliday, 2023 Chef Invitational champion and Culinary Specialist at Gordon Food Service, recently showcased his innovative use of berries at the California Giant Chef Invitational Academy. His cutting-edge techniques illustrate how berries can elevate menu offerings, turning standard dishes into unique culinary experiences.

“The Academy inspired me to re-focus on the quality of my social media content and to position myself as an educator, rather than simply a spokesperson for products,” shared Halliday. “I’ve since created a personal brand logo and started posting more regularly to share my culinary expertise and connect with a wider audience.”

At the Chef Invitational Academy, Halliday leveraged advanced techniques and gained deep insights into blueberries, which enabled him to craft versatile, berry-centric dishes. His featured dish, Seven Spice Blueberry Coq au Vin, combined French culinary elements with a modern twist, integrating tender braised chicken in a rich red wine sauce with bacon, mushrooms, onions, and blueberries. The dish was complemented by forked Pommery potatoes and lemon blueberry beans, exemplifying Halliday's commitment to innovatively blending flavors and textures.

According to a press release, the Academy provided Halliday with valuable opportunities to connect with industry peers and enhance his understanding of blueberry cultivation and processing. The experience also included workshops on personal branding and food photography, which significantly influenced his approach to social media and branding.

Halliday’s future aspirations involve becoming a master chef and continuing to explore avant-garde ways to elevate berries in culinary applications. As he pushes the boundaries of culinary innovation, it is clear that berries are evolving from simple garnishes to key ingredients capable of transforming dining experiences.

Keep reading AndNowUKnow for more updates on the dynamic berry industry.