My farmer friend, her partner is a chef. The two of them even like some tomatoes I don't like... Russian Mini Yellow, it just had an odd taste I thought. But anything unique tasting, a high end chef can appreciate and do amazing things with it.
PureHarvest, word of caution about the Pink Berkeley Tie Dye, they go from ripe to mush in the blink of an eye, so be prepared to harvest and deliver. I did find I could slow them down a little by picking at colour but not leaving on the vine until they start to soften... after that, they're done! Also by picking when hard I was able to hold them for a couple of days in a room at 60F. Very unique taste for a black though, so definitely chef-worthy, but tricky to deliver.
