DENVER (December 7, 2010)—The United States Potato Board (USPB) held the third annual International Chef Seminar at the At-Sunrice Global Chef Academy in Singapore, November 8-9, 2010. In 2008, the USPB introduced this event for international chefs desiring culinary experience and learning about US potato varieties and their application with different types of world cuisines.
“The USPB has been working with chefs in Singapore and Malaysia for several years now,” said Sarah Mahler, USPB International Marketing Manager—Table-Stock. “We’re encouraging them to include additional potato dishes on their menus. Since the implementation of this seminar, the number of US potato items has steadily increased each year on the menus of participating restaurants.”
USPB International Marketing Committee Co-Chairman Lon Baley of Malin, OR, presented information about the US potato industry during this two-day seminar to the 23 Malaysian and Singapore chefs who were in attendance. Presentations were given on US table-stock potato varieties, consumer research and nutrition, current food trends in Singapore and Malaysia, and proper storage and handling of potatoes.
The chef participants were fascinated to learn how potatoes are an excellent choice for healthy menu options because of their vitamins and minerals, and about research showing consumers in both Singapore and Malaysia have a high weekly consumption of potatoes. The chefs also learned about using US fresh potatoes in Asian cuisine.
In the first four months of 2010, 265 new restaurants opened in Singapore alone. This demonstrates the potential for growth for US table-stock potatoes in foodservice. The chefs in attendance represented 23 restaurant chains and 138 actual establishments across Singapore and Malaysia.
The seminar included demonstrations and hands-on cooking workshops. The chefs used US table-stock potatoes to create Fusion Cuisine dishes. Fusion cuisine is food preparation combining elements of various culinary traditions and contemporary restaurant innovations. During one cooking workshop called a Mystery Basket Challenge, the chefs organized into eight teams and were challenged to create Asian and Fusion recipes using a list of selected ingredients along with an assortment of US yellow-flesh, purples, russets, fingerlings, reds or white potatoes. Each team then presented two dishes demonstrating their skills and creativity.
Source: United States Potato Board
