Receta Exploring the savory side of blueberries at the Culinary Institute of America

The front door at the Culinary Institute of America at Greystone in St. Helena, CaliforniaIn June 2013 the U.S. Highbush Blueberry Council invited me to accompany a group of corporate chefs for a workshop on cooking with blueberries at the Culinary Institute of America at Greystone in Napa Valley. Are you thinking that I might be the luckiest food blogger on the planet? Me too.

Breakfast conversation when you're eating with corporate chefs:

"Do you have your own bakery? Yeah, me neither."

"I could save them a ton of money if I had a butcher on-site, but we just don't have the physical space."

"The one thing I tell students is make sure you look people in the eye when you're interviewing. There's nothing worse than…