b'Empowering Potato Consumption Through Culinary Innovation RJ Harvey,Culinary Durector, Potatoes USAHave you ever thought about mak- tocraftmouthwateringcreations. ing gnocchi from your favorite pota- These recipes are developed to meet to chips? How about making flavor- the challenges and opportunities of fulpotatopicklesorpierogisthateach target audience. For instance, take you to Mexico with each bite?consumers want to see the simplici-Orhowtomastertheultimatety of recipes and how they can come baked potatoes or potato salad? Thetogether in minutes while still being PotatoesUSAculinarydepartmentfull of flavors that everyone in the goesbeyondtheexpectedwaystofamily will love. Foodservice opera-cookwithpotatoes,showcasingtorsaremotivatedtomenumore potatoes in dishes everyone craves. potatoesininterestingwayswhen theyseeinspiringyetsimplistic Theculinarydepartmentisarecipes.resourceforallofthemarketing A US PotatoesprogramsandtheentirepotatoIn just the past eight months, the industry.Whileculinaryembracesculinaryteamhasdevelopedover the target audiences from all of the90potatorecipes,whichrevolve program, the primary focus is con- aroundcategoriessuchasglobal sumers and chefs. These audiencesbowlconcepts,potatosandwiches,Message are inspired to increase potato usageseasonalsalads,airfryerconcepts, through vibrant food photography,tatertailgatedishes,simpleschool enticingrecipesanddescriptions,night suppers, and shareable appe-and helpful food prep tips.tizers. Stylized food photos are then taken in-house to accompany each ChefRJHarvey,CulinaryDirector,dish to bring the recipes to life.and Chef Vince Armada, Executive Sous Chef, are leading the culinaryTheculinaryteamfurtherengageseffortsandcollectivelybringmorewith consumers and chefs by film-than 25 years of experience to theingcookingdemonstrations,host-kitchen. They provide food trends,ing live training sessions in the spud researchanddevelopment,nutri- lab, and traveling to events around tionandfoodscienceknowledge,the world. The cooking demonstra-and fine dining cooking techniquestions are used to educate chefs, reg-6 POTATO GROWER MAY/JUNE 2022'