USPB Convenes Chefs at Third Annual CIA “Potato Innovation Seminar”

DENVER—(September 27, 2007) Members of the United States Potato Board (USPB) executive committee contributed significantly to the exchange of ideas taking place with chefs attending the “USPB Potato Innovation Seminar”, September 16-18, at the Culinary Institute of America (CIA) in St. Helena, CA.

The grower/leaders of the USPB were available to field many questions about potato production. Many of the chefs had noted prior to the seminar they wanted to learn more about potato production, seasonality and varieties.

“This was our third seminar for R&D and executive chefs of chain restaurants,” said Linda McCashion, USPB Vice President of Public Relations. “Our goals are to educate the chefs about potato nutrition, healthy preparation methods, and most importantly, to motivate them to include new and ‘better-for-you’ potato dishes on their menus. We left the CIA with a strong sense that several attendees were planning to do just that.”

Sixteen chefs representing Au Bon Pain, Baja Fresh Mexican Grill, BJ’s Restaurants, Inc., Maggiano’s Little Italy, Marie Callender’s Restaurant & Bakery, Paradise Bakery & Café, Quizno’s Subs, Saladworks, Inc., Target, Tony Roma’s, Wendy’s International, Inc. and Whole Foods market took part in the three-day seminar. Forty-five executive chefs have attended the USPB Potato Innovation Seminar to date.

The chefs participated in discussions and cooking demonstrations combining potatoes in healthy side dishes and salads involving Mediterranean and Latin flavors. They later teamed up to create their own dishes, with the most promising new ideas from the seminar to be featured in a new “Potato Innovation” brochure for the foodservice industry.
The chefs unanimously ranked the seminar as excellent, and repeatedly said they were most excited about the nutrition information, flavor ideas and potato varieties.

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David Fairbourn is Manager, Industry Communications & Policy, at the United States Potato Board in Denver. The mission of the USPB is to increase demand for potatoes and potato products through an integrated promotion program, thereby providing US producers with expanding markets for their production. David can be contacted at 303-369-7783 or david.fairbourn@uspotatoes.com. For complete information about the programs, ROI results, and resources and tools available to all members of the industry through the USPB, please visit www.uspotatoes.com. The United States Potato Board – “Maximizing Return on Grower Investment”.