Menu Innovations Sparked with USPB Sponsored Potato Seminar

Last fall the 10th annual United States Potato Board’s Culinary Institute of America Menu Innovations with Potatoes Seminar was held. USPB Global Food Service Marketing Manager Susan Weller shares results
Weller: “We recruited 12 U.S. executive chefs and then four international chefs joined for a two-day program. Basically our goal was 40 percent of participating chefs were going to test or add new potato items following the seminar. As of today, we have had 63 percent participants either menu or test new potato items.”
Some examples of new items added to menus since the CIA event: the Wienerschnitzel restaurant chain added a Chili Cheese Potato fries with additional toppings, Aramark added potato-filled empanadas to their menu, and Red Robin has prepped some potato side dishes to go into testing as well. Weller continues
Weller: “All of the chefs that participated in the event they all rated the seminar either excellent — which was actually the majority — or good — that was the minority out of the chefs that attended. The four international chefs had actually already won contests and have launched different potato items on menus in their countries.”