From Fork Food Lab - Hailey Grohman, Kitchen Manager; and Neil Spillane, Founder

David Levi, Karen Watterson, and Josh Berry, Executive Chef at Union Restaurant

Josh Berry

Jay Hinson, Corporate kitchen operations manager at The Cheesecake Factory

Mark S. Cosgrove, Executive Chef Delta Sky Club

Charles Hayes, Vice President Culinary Innovation; R&D at JMH Premium; and Neil Doherty, Corporate Chef at Sysco

Matthia Accurso, Chef De Cuisine at University of Massachusetts Amherst

Natalie Gale, Belinda Donovan, and Deb Collins, Trade Marketing Manager at Wild Blueberry Association of North America

Charles Hayes, and Christian Hallowell, Customer Dedicated Executive Chef at Delta Gate Group

Nancy McBrady, Executive Director of the Wild Blueberry Commission of Maine

Dave Seddon, Maine Farm and Sea Cooperative; and Tollef Olson, President of Ocean's Balance