. >> someone who understands the complexities involved with growing produce is chef ressul rassallat from the nearby and world-renowned pebble beach golf course and resort. as you might guess, his diners are particularly discerning, being accustomed to only the best food being served to them. and while working in such a prestigious restaurant does have its challenges, it does have its advantages, too--mainly access to the bounty of local produce that is all around them. >> i can call the farmer and ask him to get me these berries. next day or maybe same day, later afternoon, they bring it to your door. and you know that you're gonna have to work so much hard for it and just provide it to clientele, and they realize the best berries you ever have. >> chef ressul calls fresh california-grown berries a healthy indulgence and one that he can't get enough of. from his 4-berry gelee to his raspberry souffle, berries are cared for as delicately in the kitchen as they are out in the fields. >> we want that the customer knows that we are protecting the agriculture of here and the farmers, the