Chefs Participate in USPB International Seminar

Published in the March 2009 Issue Published online: Mar 30, 2009
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DENVER-The United Stated Potato Board partnered with the At-Sunrice Global Chef Academy in Singapore to host the first international chef seminar for U.S. table-stock potatoes.

"US Potatoes-Eastern and Western Cuisines, Old World, New Techniques," was a two-day seminar for professional chefs to learn new techniques for using U.S. potatoes in different cuisine applications.

Thirty-five chefs from Singapore, Malaysia and Hong Kong participated in the event, representing restaurant chains including Sizzler, Tony Romas, Subway, Hard Rock Café, Café de Coral, Steak Expert, the Maxim Group and more.

The USPB brought U.S. chef Bret Lynch to present during the seminar. Lynch is the owner and executive chef of Evergreen Culinary Solutions in Seattle, Wash.

Lynch discussed U.S. foodservice trends and how potatoes fit into healthier dishes. During his lecture he demonstrated three recipes to introduce new and creative uses for U.S. potatoes in Western Cuisine applications.

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