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U.S. Potato Board hosts seminar for chefs

Fourteen chefs attended the U.S. Potato Board’s annual Global Potato Seminar at the Culinary Institute of America.  This was the 10th year of the two-day seminar, which covers trends in fresh, frozen and dehydrated potato usage, according to a news release from the Denver-based board.  Chefs from Hong Kong, Taiwan and Malaysia were among those in attendance at the show at the institute’s Greystone campus in St. Helena, Calif.


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Lukie Pieterse, Editor & Publisher

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