California Giant Berry Farms has chosen the chefs who will participate in its second-annual Chef Invitational competition.
The berry supplier asked their foodservice distributor partners to choose chefs to create an entrée or dessert for the competition, which is set for June 25 at the Tehama Golf Club in Monterey, Calif.
Entries are judged on appearance, berry use, flavor and creativity, according to a news release.
Chefs selected for the competition are:
- Israel Ortiz — Harrah’s Resort/Fresh Concepts;
- Travis Peters — Shamrock Foodservice/Markon Cooperative;
- Adrian Day-Murchison — Renaissance Food Group;
- Jonathon Merrick — Maines Paper & Food Service/Markon Cooperative;
- Patty Long — Renaissance Food Group;
- Christian Kearns — Sysco.
During the three-day event, the chefs will participate in field tours, meal events, a Foodie Forum and the competition for Top California Giant Chef, according to the release.
California Giant Foodservice Director Tom Smith said choosing the finalist was a challenge.
“The innovation, creativity and attention to detail in each dish reaffirms why we started the Chef Invitational last year,” he said in the release. “We love seeing chef participants thinking outside of the box when using berries, and constructing savory and sweet dishes with different textures, flavors and components to show the diversification of all four berry types on the menu.”
The judges panel includes Denis Boaro, of Gusto and Basil Restaurants in Seaside and Carmel; California Giant influencer Ashley Walterhouse, and Dave Parker, chef at Tehama Golf Club, where the event is located.
“The Foodie Forum is expected to be an energetic, collaborative, and creative dialogue amongst attendees regarding various culinary topics, trends in produce, berries on the menu, and shared perspectives on the future,” according to the release.
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