California Giant Berry Farms

We can't wait to see you! Visit the team at booth #B1439 to learn more about our year-round supply of strawberries, blueberries, raspberries and blackberries that represent the highest standards for quality and consistency!

We're counting down the days until the International Fresh Produce Association's Global Produce and Floral show! Visit us at booth #B1439 to learn more about our year-round supply of strawberries, blueberries, raspberries and blackberries that represent the highest standards for quality and consistency.

Stop by and say hello to the California Giant Berry Farms team at the International Fresh Produce Association's Global Produce and Floral show! Visit us at booth #B1439 to learn more about our year-round supply of strawberries, blueberries, raspberries and blackberries that represent the highest standards for quality and consistency.

"Seeing the passion behind every blueberry has deepened my respect for this versatile fruit and the work that goes into delivering a quality product," Gordon Food Service's Derek Seigfried remarked. "California Giant Berry Farms is undoubtedly providing the foodservice industry with exceptional ingredients that inspire creativity and elevate culinary experiences." Read more at https://lnkd.in/gEVSWjr8

If you caught the latest insights from Gordon Food Service’s Steven Halliday, CEC or Sodexo’s Chef Sam Blackburn, then you know the California Giant Chef Invitational Academy continues to push the boundaries of how blueberries can be utilized on restaurant menus. Noting that it’s time to rethink the category, Sysco Culinary Specialist Luis M. Reyes,CEC explored how the antioxidant-rich fruit can blend seamlessly into modern fusion cuisine. Read Luis' take on how menus are better with berries here: https://lnkd.in/gxdkzKBT

At the Chef Invitational Academy, Gordon Food Service's Steven Halliday, CEC, leveraged advanced techniques and gained deep insights into blueberries, which enabled him to craft versatile, berry-centric dishes. His featured dish, Seven Spice Blueberry Coq au Vin, combined French culinary elements with a modern twist, integrating tender braised chicken in a rich red wine sauce with bacon, mushrooms, onions, and blueberries. The dish was complemented by forked Pommery potatoes and lemon blueberry beans, exemplifying Halliday's commitment to innovatively blending flavors and textures. Learn more about Halliday's experience at the Chef Invitational Academy at https://lnkd.in/g-Kjn8Rd!

“A few things seem to set our company culture apart: community focus, multi-generational partnerships, and a focus on quality,” begins Joe Barsi, President. “While these pillars of our culture may sound abstract—they’re simple. We think our people appreciate being part of something bigger than themselves, and that our commitment to fresh, high-quality berries goes hand-in-hand with building a strong community.” Learn more about California Giant's company culture at https://lnkd.in/gdwKN23d!

Our recent interns gained invaluable hands-on experience in various aspects of the berry industry, from IT to Marketing, and beyond! We're proud to support the next generation of agricultural leaders. Interested in learning more about California Giant Berry Farms’ internships? Visit our website at calgiant.com/careers! 

Sodexo's Sam Blackburn recently detailed his experience at the California Giant Chef Invitational Academy. Learn more about his insights from the event and how he is more inspired than ever to continue exploring the culinary world and the endless possibilities of berries! Read more at https://lnkd.in/gFQBWxX2

Our annual Skirt Steak BBQ raised over $46,000 for the California Giant Foundation! Thank you to all who attended and supported the cause. Together, we're making a difference in our community! https://lnkd.in/gfkDmQyW