Future chefs get a potato education
Washington Ag Today November 12, 2010 Culinary students from both eastern and western Washington recently participated in the Washington State Potato Commission’s Chef Educator and Culinary Student Tours. Karen Bonaudi, Assistant Executive Director of the Potato Commission, says part of the program for the future chefs and produce buyers is class work material on potatoes. Bonaudi: “The class work describes what potatoes provide for nutrition, what they provide for menus, how to select them, how to store them and handle them, and which varieties work best for which dishes.” The chef tours introduce students to cultural practices for growing, packing and storing fresh potatoes. Bonaudi: “We took one busload of students from Spokane to fields in the central basin here and to a packing plant and storage shed. This fall we also took two tours on two separate days up in the Skagit Valley. There are more culinary schools in the Seattle area and that is why we do two in the Skagit Valley.” In all about 88 culinary students were involved. Bonaudi says both the class work and field tours are accredited by the American Culinary Federation. Bonaudi: “That means that teachers can awards credits for teaching our potato curriculum in their classrooms. And also, students get credit for the field tours that they take.” That’s Washington Ag Today. Brought to you in part by the Washington State Potato Commission. Nutrition today. Good health tomorrow. I’m Bob Hoff on Northwest Aginfo Net. ?
