A new e-learning module focusing on practical foodservice uses for this fascinating fruit launches on the CIA ProChef Web site.
Courtesy of CIAprochef.com
The U.S. Highbush Blueberry Council (USHBC) announces “Blueberry Kitchen: Contemporary Recipes,” a new, easy-access online curriculum developed in partnership with The Culinary Institute of America (CIA). The program includes entertaining and informative video instruction by the CIA’s Chef Scott Samuel, who demonstrates preparation of 14 innovative blueberry dishes spanning breakfast, salads, entrées, cocktails and desserts. Designed for chefs, foodservice professionals and culinary educators, “Blueberry Kitchen” is on the CIA ProChef website at www.ciaprochef.com/blueberries.
In addition to recipe know-how, the ProChef site delivers inspiration for incorporating blueberries into world cuisines and offers ideas for adding various forms of blueberries, including fresh, frozen, dried and juice, to add blueberry flavor, color and nutrition to year-round menus.
“Blueberries are a fascinating fruit,” says Samuel. “As I worked with them in the kitchen—cooking, blending, baking, adding spices and other ingredients—I learned how they behave and incorporated what I learned into the program content.”
“Blueberry Kitchen” also links to the USHBC site, www.littlebluedynamos.com, where further blueberry information is available for foodservice and consumers, and foodservice pros can sign up to receive Blue Plate Special, the quarterly e-newsletter from the USHBC.