USPB Educational Seminars Help Expand U.S. Potato Menu Items

USPB Educational Seminars Help Expand U.S. Potato Menu Items

I'm KayDee Gilkey with the U.S. Potato Update brought to you by Syngenta and the United States Potato Board. Listen carefully so you can answer the Spuds, Scales and Sleds Sweepstakes question.

United States Potato Board focuses on restaurant chef education in other countries providing information on the many benefits of using U.S. fresh potatoes on their menus. One such seminar happened last fall in Malaysia where 20 chefs participated in the two-day seminar with educational presentations, cooking demonstrations and featured several top Malaysian chefs sharing some of their recipes.

USPB International Marketing Manager Sarah Reece shares some participants’ feedback.

Reece: “Many of the participating chefs said that they were surprised to learn about the versatility of U.S. potatoes and the number varieties that we have to offer. They were also really surprised by the nutritional value of U.S. potatoes.”

With one of the goals of seminars to increase the number of menu offerings featuring U.S. fresh potatoes, Reece shares examples of several of the 12 new exciting menu items.

Reece: “Some of these new items include an U.S. potato strudel made with purple potatoes; a creamy U.S. round red potato crepe, a lamb stew with U.S. Yukon gold potatoes and a U.S. Fingerling Potato Calazone.”

That’s the U.S. Potato Update brought to you by the United States Potato Board, maximizing return on grower investment.