USPB Has Successful Eighth Annual Culinary Institute

USPB Has Successful Eighth Annual Culinary Institute

USPB Has Successful 8th Annual Culinary Institute

I’m KayDee Gilkey with the U.S. Potato Update.

The United States Potato Board sponsored its eighth annual and popular Culinary Institute of America last fall. This invitation only two-day seminar includes culinary demonstrations and hands-on kitchen sessions for participating chefs.

Kathleen Triou, USPB Vice President of Domestic Marketing of the United States Potato shares more.

Triou: “The new theme was the ‘New American Menu -- Global Flavors and Healthy Appeal’ and that is a really hot topic with Food Services right now. We were able to tap into that buzz and bring in chefs to innovate using potatoes in all forms around this new American menu theme.”

How many chefs attended the seminar?

Triou: “This year we had 14 participants from a wide variety of food service chains -- including Wendy’s, Shoney’s, Sizzlers, and even the retailer, Whole Foods. All together our chefs represented more than 7,700 units nationwide. One of the major draws for this seminar was our guest chef Gary Danko. Gary is one of America’s most talented and respected chefs. He has his namesake restaurant in San Francisco.”

Another highlight for participants, Triou shares was meeting Idaho Potato Farmer and USBP board member James Hoff.

This was the U.S. Potato Update brought to you by the United States Potato Board, maximizing return on grower investment.
 

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