American Culinary Federation (ACF) chefs said they were “astounded” by the creative potential and versatility of potatoes following a presentation by Chef RJ Harvey, Director of Culinary at Potatoes USA, at the organization’s recent Michigan chapter meeting.
- What is ACF? Established in 1929, ACF is the largest professional chefs’ organization in North America. ACF offers educational resources, training, apprenticeship, competitions and programmatic accreditation designed to enhance professional growth for all current and future chefs and pastry chefs.
About 130 chefs attended a chapter meeting of the ACF’s Michigan Chefs de Cuisine Association, where they learned about potato nutrition and versatility, as well as Potatoes USA programs that support American agriculture, the foodservice industry and culinary innovation.
“It was really about networking, which is key,” Chef RJ said. “People were genuinely interested in what Potatoes USA can provide the foodservice industry from a resource perspective.”
Chef RJ said the attendees work for mid-volume foodservice organizations, including universities and food manufacturers.
“It’s an interesting dynamic of chefs,” he said. “They’re trying to understand what’s resonating on menus across the country and the globe so they can attract chefs doing those kinds of cuisines. They’re trying to expand their knowledge base with plate design, menu design and business opportunities.”
Attendees sampled eight different potato dishes at the meeting’s evening conference, including potato gelato topped with chocolate covered potato chips, steak and potato tacos, potato gnocchi stuffed with goat cheese and purple potato tostones served with chili crisp oil.
“People were excited to hear about how Potatoes USA can support the foodservice industry with education and resources that chefs need to develop more innovative ways to prepare potatoes,” Chef RJ said. “They were also really excited to learn about the Spud Lab, our test kitchen, and that it’s a place chefs can come to take part in events and learn about potatoes in new and interesting ways.”