Influencer chefs showcase possibilities of potatoes to foodservice operators.
Chefs across the nation are banding together to feature America’s favorite vegetable in creative, trend-forward recipes for foodservice operators.
Potatoes USA partnered with influencer chefs from various backgrounds, including TV personalities and industry icons, to develop recipes ― using fresh, frozen, and dehydrated potatoes ― for restaurants to use on their takeout and delivery menus.
In addition to working with influencer chefs, Potatoes USA united with Flavor and The Menu Magazine on their Kitchen Collaborative initiative ― where a group of talented, high-volume chefs partnered with sponsors to create innovative recipes that not only fuel innovation but also highlight the passion and potential of the foodservice industry during these difficult times.
Chefs from different sectors, from casual dining to hotels and lodging, created recipes featuring potatoes in trend-forward cuisines. Chef Tamra Scroggins, Director of Culinary for Daily Grill Restaurant & Bar, featured repurposed baked potatoes in a flavorful skordalia (Greek garlic and mashed potato puree) inspired dip with feta and crispy crackers, also made from mashed potatoes. This dish highlights the versatility of potatoes in global cuisines and showcases that there is no need for mashed potatoes to go to waste! Chef Tamra’s recipe, among others, are featured on Flavor and The Menu’s website and in its May/June issue.
Kitchen Collaborative Initiative:
- Chef Grant Morgan, Velvet Taco
- Chef Aaron Brooks, Four Seasons
- Chef Keith Brunell, Nordstrom
- Chef Tamara Scroggins, Daily Grill
- Chef Renate DeGeorge, SSP America
Chef Influencer Videos
David Rose, a Food Network and Iron Chef TV personality.
Rock Harper, a chef, television personality and restaurateur who won the third season of Gordon Ramsay’s Hell’s Kitchen.
Melissa Harrison, chef & owner at Seasonal Montana who competed in Top Chef New York.