Top global chefs tour Idaho, Oregon spud country
Capital Press
PINGREE, Idaho — Top chefs from throughout the world vow they’ll return home with a new appreciation for U.S. potatoes and several creative menu ideas featuring the vegetable following a comprehensive tour of the Idaho and Oregon potato industries.
The group, led by Potatoes USA, included about 30 chefs, culinary research and development officials and organizational staff members from the U.S., China, Taiwan, Korea, Japan, Mexico, Philippines, Central America, Malaysia and Vietnam.
The group started the tour May 16 with stops at the Wada Farms fresh potato packing facility in Pingree and the Basic American Foods dehydrated potato facility in Blackfoot. Their Idaho itinerary also included visits to Miles Willard Technologies in Idaho Falls for a demonstration in preparing dehydrated potatoes, a look at frozen potato processing at the J.R. Simplot and Lamb Weston plants in Treasure Valley and time with the Idaho Potato Commission.
In Portland, they were scheduled to head to Le Cordon Bleu cooking school for potato cooking demonstrations and hands-on experimentation. Most of the group members planned to finish the tour at the National Restaurant Association’s annual trade show May 21 in Chicago.
“They’ll go back with a much stronger understanding of the U.S. potato industry from field, to storage, to shed and dehydration and frozen processing,” said John Toaspern, Potatoes USA chief marketing officer. “In Portland, they’ll get to experience Le Cordon Bleu and really get to experience using potatoes in ways they haven’t in the past, and I’m sure that will result in increased sales.”
Federico Michieletto, an Italian chef working in the Malaysian fine dining industry, said chefs and consumers in his country noticed a “big-time” difference when they were forced to buy European or South American spuds last summer due to a labor dispute at West Coast U.S. ports.
“To see the quality of the products is amazing,” Michieletto said. “After the upset of a few months ago, I guess this is the proof that these are the best products.”
Eugene Chew, an official with Red Lobster, Olive Garden and Longhorn Steakhouse in Malaysia, said it’s been tough for him to find potatoes with consistent quality, as some suppliers have stopped importing U.S. spuds due to the strong dollar.
In China, Potatoes USA staff member Nicole Chen explained, the government recently declared spuds to be the “fourth staple food,” which has led to new export possibilities.
“Many companies have begun to develop new usage of potatoes to produce potato noodles and potato dumplings,” Chen said.
Shin Chung, a staff member in Korea, brought chefs representing California Pizza Kitchen and the major food service company, Ashley’s. Chung said frozen potato wedges are among the most popular pizza toppings in Korea.
“The potato is not considered as a carb; it is considered as a vegetable, so we eat bread and rice with potatoes,” Chung said.
Toaspern said foreign potato exports started the year strong and should finish the year 5 to 7 percent above last year, despite having softened in recent months. Toaspern said he’s pleased by progress toward opening fresh access to China, where he made a recent trip, Korea and Indonesia.