The USPB representative in Malaysia recently held two large seminars focused on chefs in restaurants not currently using U.S. frozen potatoes. The first seminar, with the Chinese Restaurant Association, introduced U.S. frozen potato products in Chinese cuisines.
Featuring an introduction by the USDA Agricultural Attaché in Kula Lumpur, the all-day seminar also spotlighted a presentation on U.S. frozen potatoes, variety and quality by the USPB representative and cooking/menu demonstrations by four famous Chinese chefs.
Each chef prepared two dishes made with U.S. frozen potatoes, and participants were all able to taste all eight dishes, while receiving 16 new recipes using U.S. frozen potatoes in Chinese cuisine developed exclusively for this event. A total of 150 Chinese restaurant owners and chefs, specializing in Chinese cuisines, attended the seminar.
The second seminar, for members of the Chef Association of Malaysia, Penang Chapter, introduced U.S. frozen potato products for use in café/restaurants. This seminar featured a cooking/menu demonstration and presentations on U.S. frozen potato quality, variety and nutrition.
Six new recipes were created, demonstrated and offered for taste testing by Chef Emmanuel Stroobant, also known as the "Chef in Black." A total of 145 chefs and restaurateurs attended the seminar. The executive chef of E&O Hotel in Penang also presented several varieties of U.S. specialty cuts potato products during the coffee break. Finally, E&O Hotel owner, Datuk Terry Tan, hosted a reception for Chef Stroobant and some invited seminar guests, including the personal assistant to the Chief Minister of Penang and also the President of the Chef Association of Malaysia, Penang Chapter.