US Potato Safari 2: Educating Chefs One Spud At A Time

Many have discovered the Philippines as a top tourist destination in South East Asia, not just for its beautiful natural landscapes, but also for its delectable food choices across its 17 regions. As its food industry becomes enriched by various influences, both local and international, it is introducing more diverse ingredients to satisfy the cravings of different individuals. One of these is the humble spud.

Taking advantage of this trend, the United States Potato Board (USPB) has taken a move to further enhance the capabilities of Filipino chefs by conducting seminars and trainings on the latest potato recipe. The USPB also provided an avenue for chefs to experiment on the versatility of the US Frozen Potatoes through an event called the US Potato Safari.

(L-R) Carl Hoverson, Reji Onal, Susan Weller, Chef Steve

The US Potato Safari became an avenue for chefs to create their own potato-inspired dishes that they will add to their existing menus using US frozen Potatoes as the key ingredient. This year, the USPB partnered with chefs from 3 restaurants in Cebu City to level-up their menus by offering their new potato-inspired dishes for everyone to enjoy. Indeed, the Potato Safari brings together a cornucopia of flavors being brought out by the humble spud.

For 3 days, select journalists and bloggers were able to experience a one of a kind potato experience as they were the first few who were able to taste and review potato-inspired dishes from Mediterranean to high end Asian cuisines to warm comfort food finds. Restaurants such as The Suite Room that is well known to offer high end dishes, Circa 1900, that is well loved by the Cebuanos for serving quality comfort food with a good ambiance, and Anzani Mediterranean Cuisine, for your authentic Mediterranean craving finds were much welcomed by the guests.

To fully understand how versatile, unique, and easy to use US frozen potatoes are, journalists and bloggers were challenged to a special cook-off wherein they have to create a set menu using them as the key ingredient. Our ‘instant chefs’ were mentored by USPB kitchen masters which are Chef Stefano Verillo and Chef Dennis Uy. The two judges all came from renowned hotels and restaurants such as Marco Polo Plaza, and Bluewater Maribago. Ms. Susan Weller, USPB International Marketing Manager and Mr. Carl Hoverson, US Potato Grower, served as the competition’s judges.

The US Potato Safari ended with a yummy spoonful of taste as our guests turned chefs enjoyed a delectable dish prepared by Marco Polo’s very own, chef Stefano Verrillo. Chef Stefano’s elegant presentation of dishes with an unforgettable delectable taste grabbed a handful of bravos among its guests.

The USPB guarantees chefs of product quality consistency, versatility and cost efficiency because US frozen potatoes have already been peeled, cooked, and having various cuts to choose from. It is certain that the USPB offers a wide range of potato-bilities to the Philippine food industry by providing healthy, tasty, innovative and easy to make products every chef or restaurateur will love such as the US frozen potatoes.