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Potatoes USA: Spud Lab ‘impresses restaurant chefs’

Members of the Global Culinary Innovators Association (GCIA) learned about potato trends and witnessed a culinary demonstration at the Potatoes USA Spud Lab in late August.

According to the industry body, the event showcased U.S. potatoes as a valuable solution for restaurant chefs to manage their operational challenges. GCIA is a professional association comprised of mid-sized restaurant chains and non-commercial dining outlets such as K-12 schools, colleges, and universities.

GCIA members enjoy a culinary
demonstration from Chef RJ Harvey
of Potatoes USA

Attendees of the GCIA two-day event in Denver immersed themselves in the culinary delights Denver offers and networking opportunities with the Denver food industry.

While visiting the Potatoes USA Spud Lab during their event, they received an overview of potato trends in foodservice and useful resources about potatoes.

They also experienced a culinary demonstration and sampled tasty dishes prepared by Chefs RJ Harvey and Vince Armada, including potato ice cream, potato “chorizo,” and potato chip gnocchi.

The GCIA attendees were impressed with the Spud Lab, and many expressed an interest in returning for more trends and ideation sessions. Chefs in attendance included representatives from Another Broken Egg, Sodexo, Buffalo Wild Wings, Culvers, Piada Italian Street Food, Cooper’s Hawk Winery & Restaurant, and Red Robin.

For more information about GCIA members visiting Potatoes USA, please reach out to foodservice@potatoesUSA.com.

Source: Potatoes USA
Photo: GCIA members in front of the Potatoes USA office

Editor & Publisher: Lukie Pieterse


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