Courtesy U.S. Potato BoardNearly 300 chefs learned about the culinary possibilities of table-stock, frozen and dehydrated potatoes at the 2012 Saigon Professional Chef Guild Annual Meeting.The Denver-based U.S. Potato Board’s Vietnam representatives joined with the Washington Apple Commission and the U.S. Meat Export Federation at the 2012 Saigon Professional Chef Guild Annual Meeting.
Nearly 300 chefs from the Vietnam Hotel, Restaurant and Institution attended the event and were able to sample potato dishes, according to a news release.
Recipes included a mashed potato bar, cinnamon buns made with dehydrated potatoes and chocolate potato cake.
The board used dehydrated, table stock and frozen potato products in various dishes to demonstrate U.S. potato variety and versatility.
Each participant received take-home kits of U.S. Potato Board information.
“This was a good chance for (the board) to interact with the regional industry and chefs and tell them about U.S. potatoes and potato products,” Phuong Dang, Vietnam representative for the board, said in the release.