The USDA-Foreign Agricultural Service (FAS) in Asia are conducting the annual Chef Challenge. The concept: several of the regional Agricultural Trade Offices (ATO) in the region are in the process of hosting country culinary contests. Teams from hotels and restaurants compete in a one day competition. The winning team goes to the finals in Tokyo in the Spring.
This year, USHBC became sponsored sponsor of the Taiwan competition and participated in the event. Frozen blueberries were part of the "black box" of ingredients used by the culinary teams.
Here are some photos from the event.
Chef Judges meet in advance of the competition. On right is our very own Chef John Hui of the Lodge at Pebble Beach who is a big blueberry booster and friend of our industry!
Judges work with the chefs.