Fourteen chefs attended the U.S. Potato Board’s annual Global Potato Seminar at the Culinary Institute of America.
This was the 10th year of the two-day seminar, which covers trends in fresh, frozen and dehydrated potato usage, according to a news release from the Denver-based board.
Chefs from Hong Kong, Taiwan and Malaysia were among those in attendance at the show at the institute’s Greystone campus in St. Helena, Calif.
This year’s seminar was led by Culinary Institute of America chef instructor Bill Briwa and guest chef Leif Benson.
Among those in attendance were executive chefs from companies including Brinker International, Red Robin Gourmet Burgers, Panda Restaurant Group, Aramark and Safeway.
“The annual seminar is the cornerstone in our work to drive menu innovation and demonstrate potatoes’ selling power on menus,” Susan Weller, the board’s global foodservice marketing manager, said in the release. “It’s thrilling to see our chef attendees discover and get excited about the possibilities potatoes bring to menus, and to watch them create flavorful, healthy potato dishes.”