With every bite, Chef Invitational champion and culinary specialist at Gordon Foodservice, Steven Halliday is challenging the status quo, proving that berries are far more than just a snack or side dish.
The 2023 Chef Invitational champion recently participated in the California Giant Chef Invitational Academy, reinforcing his passion for elevating berries as a menu item. During the academy, Halliday was provided with advanced techniques, culinary insights, and a deeper understanding of blueberries, equipping him with even more tools to create innovative and versatile berry-centric dishes.
Halliday's dish for the Chef Invitational Academy, a Seven Spice Blueberry Coq au Vin, was inspired by the current culinary climate, combining elements of French cuisine, comfort food, and affordability. He aimed to create a dish that was not only delicious but also easy to prepare, given the current industry challenges. The Coq au Vin, a classic French chicken stew, featured tender braised chicken in a rich red wine sauce with bacon, mushrooms, onions, and a unique twist of seven spices, plus blueberries. The dish was served with forked Pommery potatoes and lemon blueberry beans, creating a harmonious blend of flavors and textures.
Halliday's dish, a Seven Spice Blueberry Coq au Vin, was inspired by the current culinary climate, combining elements of French cuisine, comfort food, and affordability.
The Academy experience offered Halliday the opportunity to learn alongside esteemed chefs, connect with industry peers, and deepen his understanding of the blueberry growing, harvesting, and packing process. The camaraderie among the chefs and the insights gained from the workshops on personal branding and food photography were particularly impactful.
"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," said 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."
Halliday's future goals include becoming a master chef and continuing to improve his culinary skills. He is also dedicated to sharing his knowledge and expertise with others through his work as a culinary specialist and consultant—and seeking new, avant-garde ways to place berries on the menu.
For more information:
Kyla Oberman
California Giant Berry Farms
Tel: (+1) 831.786.7458
[email protected]
www.calgiant.com