Potatoes USA culinary program events spur spud demand

From Montreal to New Orleans, Chicago to Denver, the Potatoes USA Culinary Program has been on the move, working to drive potato demand on restaurant menus, in culinary education programs and across international markets.

The reason is clear: inspire more decision-makers across restaurant chains, culinary medicine teaching kitchens and global menu developers to recognize the value, versatility and functionality of potatoes.

Front and center with national brands

Innovation sessions are one of our most powerful demand-building tools. By inviting operators to the Spud Lab in Denver or going to their kitchens, Potatoes USA gives them practical, hands-on experience that turns inspiration into menu ideas and new potato dishes.

The marketing year began in Montreal at the International Corporate Chefs Association Conference, where conversations with culinary leaders over poutine (naturally) led to Golden Corral and Texas Roadhouse committing to innovations sessions at the Spud Lab.

At the 11th Annual Global Culinary Innovators Association (GCIA) Culinary Combine in New Orleans, executive sous chef Aurora Hollenbeck and I took the stage to showcase Big Easy-style potato creations to hundreds of representatives from national chains.

Our Southern-style hushpuppies made with potatoes and served on Cajun crab remoulade generated strong interest from Mellow Mushroom and Huey Magoo’s. We also learned about upcoming potato menu launches at Fuzzy’s Taco Shop and FSC Franchise Co. (Beef ‘O’ Bradys, The Brass Tap and Newk’s Eatery).

At the Spud Lab, we hosted a three-day ChefLab in partnership with the National Watermelon Promotion Board and Lentils.org. This cross-commodity collaboration highlighted how potatoes complement other ingredients while reinforcing their unique benefits and menu value.

Representatives from Chicken Salad Chick, Piada Restaurant Group, Teriyaki Madness and Firebirds Restaurants experienced firsthand how potatoes can enhance their menus.

Expanding global demand

Reverse trade missions (RTM) are a cornerstone of Potatoes USA’s international marketing strategy. Bringing global culinary professionals to the U.S. allows us to showcase innovation, research and the quality behind U.S. potatoes.

During a recent RTM, more than 30 chefs from key U.S. potato export markets explored U.S. fresh, frozen and dehydrated potatoes. Through hands-on culinary sessions, attendees gained practical insights they can immediately apply to menus in their home markets.

Potatoes in culinary medicine

At the Teaching Kitchen Symposium hosted by the Teaching Kitchen Collaborative, we demonstrated how potatoes fit seamlessly into culinary medicine kitchens.

Many attendees, including doctors, nurses and registered dietitians certified as culinary medicine specialists, operate teaching kitchens of their own, extending the reach of these learnings.

The response was overwhelmingly positive. One attendee told us, “Team Potato lit things up! I am a potato person, and many of my clients/patients crack up at how much I LOVE potatoes!” Another noted, “Great information shared both on stage and off!”

Engagements like these extend potatoes’ reach into health care and nutrition education.

The power of dehydrated potatoes

The Spud Lab hosted the Research Chefs Association (RCA), the first time the organization gathered at a commodity board for this type of product education. Ten research chefs representing large foodservice and consumer packaged goods companies explored the science and functionality of dehydrated potatoes.

We demonstrated how dehydrated potatoes deliver even browning, improved texture and extended shelf life. Through dishes like potato churros, Mexican hot chocolate ganache, potato biscuits with pimento cheese and fresh gnocchi, we showed the advantages and versatility of dehydrated potatoes to food manufacturers.

Inspiring the next generation

We also traveled to the Windy City, where we presented to more than 1,200 students through the Power Up Performance Culinary Initiative with the Compass Group. The program connects directly with Potatoes USA’s “Potatoes Fuel Performance” campaign, teaching young consumers how potatoes can help fuel their performance both in and out of the classroom.

Turning inspiration into demand

As we look ahead, Potatoes USA’s Culinary Program will continue engaging with key decision-makers across retail, foodservice, international markets, health care and consumer segments. Hands-on experience with potatoes demonstrates their versatility, functionality and nutritional benefits firsthand. It sparks inspiration and leads to more menu launches, more potatoes in shopping baskets and greater demand for America’s favorite vegetable.

RJ Harvey (RDN, CEC) is director of culinary for Potatoes USA.