DENVER (December 9, 2010)—Chefs from leading foodservice and retail chains met at the Culinary Institute of America (CIA) in Napa Valley in October for a custom seminar centered on US Potatoes sponsored by the United States Potato Board (USPB). Themed “Mediterranean Inspiration, Culinary Innovation,” the seminar took chefs through a culinary odyssey along the 38th parallel—the latitude line which runs right through the Mediterranean and the California Wine Country.
Representatives from influential operations such as Denny’s, Carrows Restaurants, Shoney’s and Bon Appetit Management Company participated in hands-on innovation sessions and participated in demos by special guest chefs Aaron London of Ubuntu in Napa, Anne Gingrass of Brix in Napa, and Joyce Goldstein, food writer and restaurant industry consultant. All together, the seminar attendees represented over 8,800 units and $3 billion in annual sales.
“I learned so many applications for potatoes, from soups and side dishes to entrées and garnishes,” said David Groll, Corporate Executive Chef/Director of Culinary Development for McAlister’s Corporation. “It was a very fun environment, and the chef instructor was extremely knowledgeable. He really rounded out our ideas for product ideation and applications. In fact, we're planning to offer a brand new; flavor packed baked potato early next year. This will be an exciting addition to the line of McAlister's Spuds, our legendary giant stuffed baked potatoes.”
“This annual seminar is a cornerstone in our work to drive menu innovation and demonstrate potatoes’ selling power on the menu. It’s exciting to see our chef-attendees get excited about the possibilities and create healthful and profitable potato dishes.” said Kathleen Triou, USPB Domestic Marketing Vice President.
Source: United States Potato Board
