b"Elevating Potato Recipes In The Spud Lab For Chefs And Home Cooks RJ Harvey,Culinary Director, Potatoes USACulinaryadvancement iscriticaltoboosting potatosalesingrocery storesandrestaurants. Trendschangerapidly, and what's popular now maynotbetomorrow. Tomaintainconsumer interestinpotatoes, chefs,restaurants,and foodcompaniesmustAir fryer citrus potato poppers with a creamy beet.stay up-to-date on the lat-est trends and incorporatea focus on reducing menu costs, sav-them into their recipes in new andingonlabor,andincorporating A US Potatoesexcitingways.ThePotatoesUSAtrending flavors, the culinary team culinaryteamusesvariousmarket brings potato dishes to life, enticing insightstocreatenew,desirablechefstoaddnewpotatoitemsto dishes for home cooks and profes- their menus.sional chefs.MessageForexample,thegloballyinspired RecipeDevelopmentforRestau- mashed potato boards were a hit at rantsthe New York Produce Show. These Culinary development aims to pro- shareableappetizersbringunique vide complete solutions for restau- flavors to the table, are easy to pre-rant menus that meet the followingpare, and use expensive ingredients criteria:sparinglywhileshowcasingAmer- icas favorite vegetable. Appealing to consumers.Easy to prepare. RecipeDevelopmentforHomeAvailable ingredients.CooksCost effectiveness.Whether they have advanced cook-ingskillsornoskillsatall,home Potatoes check all these boxes. With 6 POTATO GROWER APRIL 2023"