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Ostlund Lands Awards From Pro Chefs Oregon 

Pro Chefs Oregon recently presented Oregon Blueberry Commission Administrator Bryan Ostlund two awards earlier this year: an appreciation award and Purveyor of the Year Award for 2015.

Chef Leif Benson, who has worked with Ostlund extensively over the past several years, including on two agricultural promotional excursions to Asia, said the award symbolizes the appreciation Pro Chefs Oregon has for Ostlund and the Oregon Blueberry Commission.

“Bryan and the Blueberry Commission have been great supporters of Pro Chefs Oregon, as well as The Bite of Oregon,” Benson said. He added that Ostlund has been a tireless advocate for Oregon agriculture and is well deserving of recognition.

“Bryan is very generous with his time,” Benson said. “He puts the farmers and their products first. He is just a good representative of Oregon ag, and especially the Oregon Blueberry Commission.”

The Oregon Blueberry Commission has co-sponsored the Oregon Bounty Chef’s Table at The Bite of Oregon for the past four years.

The promotional benefit reaped by the Commission at The Bite of Oregon is substantial and two-fold, according to Benson. “You’re reaching an audience of about 50,000 people and there is about a year’s worth of PR on The Bite’s website,” Benson said. “There is an awful lot of bang for your buck where you are really upfront featuring grower products one-on-one with the public.

“The other benefit is we also have 150 volunteers, which are chefs and culinary students from the various culinary schools, who get exposed to blueberries and other Oregon agricultural products,” Benson said.

Ostlund described his relationship with Pro Chefs as “a great partnership.”

“They do so much for us and I am always happy to help,” Ostlund said. “All the time and effort that goes into preparing for just The Bite of Oregon by itself is an enormous task and they do a wonderful job.

“It has been a really nice partnership both ways,” Ostlund said, “and they were gracious enough to recognize me as being part of the whole thing.”

 

 


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