Last week we hosted a small group of Florida-based chefs on a harvest tour through strawberry fields, farms, cooling and shipping facilities. We hope to encourage chefs and restaurant managers to serve more Florida strawberries more often. This initiative supports the national movement by many chefs and foodservice distributors to buy local whenever possible.
One of the chefs in attendance was Chef Sandy Gibilisco.
“I was so excited to be invited to attend this event. I live within a few miles of Florida strawberry production, but never realized the full scope of the industry until now,” said Gibilisco, a research-focused culinary consultant, often referred to as a culinologist. She is an active member of the Research Chefs Association.
She is a graduate of Berea College, Berea, KY and attended Johnson and Wales University and the Culinary Institute of America. Gibilisco has over 18 years experience in developing nutritionally balanced food concepts for regional and national foodservice chain operations.
“After seeing the Florida strawberry industry, firsthand, I am more anxious than ever to incorporate our state’s strawberries in product development assignments as part of my current and future menu and product development consulting services,” Gibilisco continued.
Check back soon for Chef Gibilisco’s Florida Strawberry Tres Leches Cake!
