Flavor Trends, Strategies and Solutions for Menu Development

Commodity Boards

Strategy > Commodity Boards

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FROM OUR FRIENDS

Chef Jamie, Executive Chef at The Culinary Vegetable Institute at The Chef’s Garden, brings new life to fresh potatoes with these eye catching, scrumptious dishes
Five trends Katie Sutton is watching at the National Restaurant Association conference in 2018
This Curried Chickpea Potato Burger serves up a veg-centric twist on the traditional burger
Potatoes help the chef tap into the veg-centric/plant-forward trend while still giving diners what they want—satisfaction, satiety and craveability

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