Advertorial: increased demand for blueberries through future chefs

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Advertorial: increased demand for blueberries through future chefs

U.S. Highbush Blueberry Council – Culinary Institute Program

During the month of May and July, two sessions of the U.S. Highbush Blueberry Council - Culinary Institute Program coordinated by Imalinx took place at recognized culinary schools located in Mexico City and Cancun, which are important holiday destinations witnessing a culinary boom. Each session consisted of two activities: a conference and cooking workshop with the aim of increasing awareness among future chefs.

During the conferences, given by chef Jaqueline Garreta to over 200 graduated and student chefs, the attendees learned about the origin, growth, harvesting and packaging of blueberries, the main nutritional benefits, the varieties that may be found in the market, and the chemical reaction blueberries have when combined with other ingredients or when subjected to different cooking processes, among other topics.

Subsequently the cooking workshops took place with groups of an average of 30 students in which each participant had the opportunity to learn and experiment with the blueberries, demonstrating their culinary skills and creativity by preparing delicious dishes and beverages.

Recipe created by UT Cancun Bachelor´s Degree Gastronomy students:

Blueberry Drink Imalinx - blueberry drink

Ingredients:

  • 250 g blueberries
  • 30 g  salt
  • 30 g black pepper
  • 50 g brown sugar
  • 100 g  basil
  • 150 g water
  • 500 g lemon soda

Preparation:

  1. Blend the blueberries with water, and then add the lemon soda. Refrigerate.
  2. Mash brown sugar with basil leaves into a paste. Separate
  3. Frost the top of the glasses with a mix of salt and black pepper.
  4. Serve a tea spoon of the basil pasta to each of the frosted glasses. Serve the lemon soda and blueberry mix and add a basil leave to decorate.

 TESTIMONIALS:

"Thank you for the excellent conference to almost 200 UT Students from Cancun. We learned a lot about blueberries and we will try to do many combinations with them. Thank you."

– Ma. Lourdes Paz Diaz Sanchez (Gastronomy Division Director)

"Good conference! Thank you for helping us increase our creative gastronomic field"

- Manuel Hernandez (Gastronomy Bachelor’s Degree Student)“Excellent conference and workshop. Our guests left surprised with our students gastronomic quality and creativity. Congratulations!”
– UT Cancun Facebook page

"Excellent conference and workshop. Our guests left surprised with our students gastronomic quality and creativity. Congratulations!"
– UT Cancun Facebook page

Imalinx blueberry workshop

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