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U.S. Highbush Blueberry Council

U.S. Highbush Blueberry Council Hosts ‘Blueberry Boot Camp’ at the Culinary Institute of America

Folsom, Calif.  – Sixteen chefs gathered in the kitchens at the Culinary Institute of America’s Greystone campus to learn how blueberries can successfully go to the savory side of the menu, especially in snacks, small plates and grab ‘n go items. June 17-129, the U.S. Highbush Blueberry Council (USHBC) hosted the chefs who represent large-volume operations including campuses, restaurant chains, hotels and a multinational theme park.

CIA chef-instructor Lars Kronmark guided the chefs through a tasting of fresh, frozen and further processed blueberries, including microwave-dried, sugar-infused dried, freeze-dried and powdered. From there, the chefs went into the kitchen to work with the wide range of blueberry products and develop savory ways to use them. Their innovative recipes included Flank Steak Marinated in Lime, Garlic and Blueberry Powder with Blueberry-Chimichurri Sauce; Sausage Banh Mi with Blueberry-Pickled Vegetables and Blueberry Aioli; and, Smoked Trout Guacamole with Blueberry-Lime Dusted Tortilla Chips.

A highlight of the event was Chef Kronmark’s demonstration of how to quick-freeze blueberry ice cream with liquid nitrogen.1

“Blueberry Boot Camp was an eye-opener for the chefs who discovered the potential for blueberries to add a spark to their menus,” says Mark Villata, USHBC Executive Director. “The chefs we worked with at the CIA were absolute professionals, and the quality and creativity of the food they prepared was beyond what we could have imagined.”

Villata presented information to the group about the blueberry industry, where blueberries are grown, year-round availability and other background information. Most interesting to the chefs was that highbush blueberries are grown in 32 states and that the largest producers are Michigan, Oregon, Georgia, New Jersey, Washington, California, North Carolina, Florida and Mississippi. They also learned from Karen Brux, Executive Director of the Chilean Blueberry Committee, about the Chilean industry and Chile’s growing conditions which provide the U.S. with an abundant supply of high quality fresh blueberries from November and into March.

For more information about blueberries, please visit LittleBlueDynamos and to learn more about blueberries in foodservice, go to the foodservice section of the website. Please contact Julie Stas at for more information or high-resolution photos of the 2013 Blueberry Boot Camp.

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