Meet The Chefs

California Prunes provide a fresh, sweet, and smooth taste that is unique among prunes. California Prunes are a favourite ingredient for culinary professionals across the globe. Learn why global chefs, bakers, and chocolatiers love to use California Prunes in their kitchens and recipes.

BARBARA ALEXANDER

Chef/Culinary Educator
Culinary Institute of America at Copia
Napa, California

“In pairing California Prunes with unusual ingredients, such as olives, miso and even anchovy, this versatile fruit becomes instantly savoury and texturally “meaty” – an important leader in our efforts toward a plant-forward diet.”

California Prunes have come a long way in our culinary lexicon. This humble and hardworking fruit has become more than just a hand snack; they have become one of the most versatile ingredients that are simultaneously tasty, texturally enhancing and healthy. In pairing California Prunes with unusual ingredients, such as olives, miso and even anchovy, this versatile fruit becomes instantly savoury and texturally “meaty” – an important leader in our efforts toward a plant-forward diet.

CHRISTINE RUCH

Chef/Owner
Fresh Thymes Eatery
Boulder, Colorado

“California Prunes are the most versatile of all dried fruits that can be used in a myriad of culinary applications.”

California Prunes are the most versatile of all dried fruits that can be used in a myriad of culinary applications. The prune’s versatility is due to its singular ability to incorporate a deep, rich flavor complexity and earthy umami qualities to bring out the best in recipes ranging from sweet to fermented, from espresso and cocoa to vinegar and tamari.

PETER SIDWELL

Chef, Baker, Author and Founder of Simply Good Food TV
UK Brand Ambassador for California Prunes

“California Prunes are an incredible product, they’re versatile, they’re delicious, they’re nutritious, they can help you reduce fat and sugar, but still allow you to deliver great flavours and that’s what it’s all about – great cooking, great flavours, great nutritional value.”

My cooking is all about big, delicious flavours and great combinations… California Prunes are an incredible product. They’re versatile, they’re delicious and they’re nutritious. They can help you reduce fat and sugar in your baking (which I think is only a good thing) but still allow you to deliver great flavours, and that’s what it’s all about – great cooking, great flavours, great nutritional value.

MARIETA MARECKA

TV Host and Author
Warsaw, Poland

“California Prunes are a great match not only for meat, but also for oatmeal, sweet breakfast or healthy desserts. California Prunes give natural sweetness and something extra to delicacies.”

My history with prunes began in my early childhood. My mom was very fond of prunes and she used to prepare many delicious and traditional Polish dishes with prunes such as pork or chuck roast stuffed with those fruits. Memories of those meals stayed with me until these days making California Prunes one of my favorite ingredients. Nowadays, when I run my own kitchen and have my own TV shows, I often use California Prunes in my culinary inspirations due to their amazing versatility. They are a great match not only for meat, as my mom used to cook them and what I still think is the best combination for the California prune; meat, herbs, and prunes, but also for oatmeal, sweet breakfast or healthy desserts. California Prunes give natural sweetness and something extra to delicacies. They make them healthy, tasty and extraordinary. Everything that I need in my dishes and I know my recipients will love.

LUCA MARCHINI

Michelin Star Chef
L’Erba del Re
Modena, Italy

“The most important thing is to understand about prunes is that it is possible to find unique balance of tastes in different recipes.”

California Prunes are a very versatile ingredient since they can be used both for sweet and salty recipes. It allows different combinations with salty elements with a pick of sourness, bitter taste and even spicy. The most important thing to understand is that with dried prunes it is possible to find a unique balance of tastes in different recipes.

STEFANO COLLOMB

Chocolatier and California Prune Brand Ambassador
La Thuile, Italy

“Chocolate and California Prunes – true excellence that marries in one product.”

We launched a partnership with California, in particular with the California Prune Board, consisting of about 800 producers. We met and Lily, an excellent prune chocolate, was born. It is a co-branding activity because each product supports each other in promotion. True excellence that marries in one product.

KOJI TSUCHIYA

Chef/Owner
Théobroma
Tokyo, Japan

“Using fruit normally involves boiling it down to jam-like consistency. Prune purée, however, eliminates the need for such labor, with that purée excelling in ganache, pastry dough and other fine culinary creations.”

Using fruit normally involves boiling it down to jam-like consistency. Prune purée, however, eliminates the need for such labor, with that purée excelling in ganache, pastry dough, and other fine culinary creations. For “Chocolat Aux Pruneaux,” we blend prune purée and chopped prune fruit into a ganache – yet another inventive step in the quest to maximize prune texture and taste alike.

FUMIO YONEZAWA

Chef
The Burn, Tokyo
Director ‘Super Daddy Association’

“California Prunes are good for the body, while likewise excelling in the ability to be consumed on an everyday basis.”

Following a recent visit to the prune orchards in California: “This has even further enhanced my sense of the great flavor of California prunes. They are good for the body, while likewise excelling in the ability to be consumed on an everyday basis. Above all else, however, I sense the love that the growers feel for their produce. They truly take pride in the work that they do. For myself, I really want to make active use of produce cultivated by such devotees in my own dishes!”

TOSHI YOROIZUKA

Michelin Chef/Owner
Three-Starred Toshi Yoroizuka
Beijing, China

“Prune purée is suitable for a wide spectrum of applications besides mixing into dough, and it expands the flavor range. Someone who makes French pastries might be surprised. ‘Madeleines without butter?’ It was the first time I myself had ever used prune purée for cakes. But when you actually try using it, the result is so moist and delicious.”

Purée is suitable for a wide spectrum of applications besides mixing it into a dough and it expands the flavor range.

Someone who makes French pastries might be surprised. ‘Madeleines without butter?’ It was the first time I myself had ever used prune purée for cakes. But when you actually try using it, the result is so moist and delicious. I felt that depending on the type of cake, it is a possible option as a substitute for butter. It’s an ingredient that’s good for you too, so it’d be worth experimenting with new ways to make things with it.

BAI YUN LI

Chef
Founder of Taiwan Jiang Yan She Bakery
Baking Master from Taiwan

I found California Prunes are a perfect baking ingredient.”

I found California Prunes are a perfect ingredient for baking products and have used them several times. They are sweet but not greasy, which brings out more flavour of the pastries. California Prunes are fat-free and cholesterol-free, which is the most suitable food for everyone.