May 20, 2016Potatoes USA hosts international chefs
Potatoes USA hosted a group of 26 chefs from 11 countries for training on U.S. potatoes and their usage at foodservice. The tour started in Idaho Falls with a visit to a fresh packing shed and dehydrated potato processing facility.
The chefs were treated to western style BBQ hosted by the Idaho Potato Commission at a park amongst the potato fields at Benchmark Potatoes. The Idaho Falls portion of the tour ended with intensive training on dehydrated potatoes at Miles Willard Technologies.
The tour stopped in Boise where the visiting chefs met with Lamb Weston, the Idaho Potato Commission and Simplot. At Lamb they focused on the use of frozen potato products in breakfast applications. The Simplot visit included a tour of its new Idaho plant.
The participants were amazed by the scale, sophistication and quality of U.S. potatoes and products, Potatoes USA said. Visiting chefs were from Mexico, Dominican Republic, El Salvador, Japan, Korea, China, Taiwan, Hong Kong, Malaysia, Vietnam and the Philippines.
See photos from Potatoes USA below:
Chefs from Japan, Korea, Taiwan and China learn about breakfast dishes made
with frozen potato products at Lamb Weston.
The corporate chef for Simplot explains the different dishes
made from frozen potato products.
