Nov 30, 2016Chef training event focuses on plant-based cuisine, potatoes
Potatoes USA recently hosted the annual chef training program at the Culinary Institute of America at Greystone in St. Helena, California, with a group of 15 chefs representing $17.5 billion in foodservice revenue. This year’s theme focused on the Rise of Global Plant-Based Cuisine, with an emphasis on potatoes.
Attendees came from companies such as Disney, Fleming’s Prime Steakhouse, Taco Cabana, US Foods, multiple universities, plus many other foodservice operators.
The program began with a ‘Street Dive’ in San Francisco to explore new and trending concepts in potatoes and plant-based menu items in one of the nations’ leading food cities. After a day of exploration in San Francisco the group moved to the CIA Greystone campus where the chefs participated in two full days of educational training and hands-on ideation sessions in the kitchen.
The training was led by CIA chef-instructor Bill Briwa and guest chef Leif Benson, C.E.C. and A.A.C. Jerry Tominaga of Southwind Farms also attended the event providing the chefs an overview of potato farming and answered many questions throughout. The annual seminar is designed to inspire chefs to add more potatoes to their menu.
