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ODIORNE RETIREMENT SIGNALS NEW BEGINNING FOR
DR. POTATO
By Ellen Koteff
A xture at foodservice and produce industry events, Don Odiorne has amassed a steadfast following since joining the Eagle, ID-based Idaho Potato Commission in 1989.
As vice president of foodservice, Odiorne has engendered the respect of colleagues, competitors, growers, restaurateurs and just about every newbie who meets him at the outset of their career.
First and foremost, he is the caliber of man others come to admire more and more with each encounter and the passage of time. He is passionate about work and play, and his enthusiasm is contagious.
Prior to joining IPC, the industry veteran worked in several segments including casual dining, colleges and universities, business and industry foodservice management, quick service and as an inde- pendent operator and entrepreneur when he opened a fresh pasta restaurant in Los Altos, CA.
Despite a love affair with California, the Odiornes agreed to make the move to Boise because, in large measure, says Odiorne: “It reminded us of a small Denver — where Candy and I grew up.”
Odiorne, who will be retiring at the end of the year, would like nothing more than to exit stage left with as little fanfare as possible, but that is not likely.
His plans include more time at his Boise home — NeverDull Ranch — with his high school sweetheart and wife of 50 years, Candy. He also will be ring up his car collection, which changes frequently.
In an exclusive interview with Don, we discussed a wide range of topics including his role as Dr. Potato, as well as some of the lighter moments in his near 30-year tenure with the IPC.
Can you talk about the impact you have made during your time with the IPC?
My background in foodservice has served me well in understanding
potatoes from an end-user perspective. I started out my professional career in the non-commercial side of the business, including colleges and universities and business dining. After that I moved onto restau- rants with two pizza chains and my own fresh-pasta restaurant. All this gave me a unique perspective on how to implement the foodser- vice program. These experiences applied to so many ongoing projects, the 20 years of annual chef calendars and creating useful educational and training resources, including the blog, Dr. Potato, on preparation, storage and food safety tips.
My predecessors spent most of their time calling on Purchasing. I de ned early on that chain chefs were often more accessible and the overlooked gateway to the addition of new menu items using Idaho potatoes.
What is your assessment of the state of produce and specif- ically potatoes in foodservice today?
I have seen all foodservice produce come so far since the days of not really responding to the customers’ needs. Remember when “fresh” in fast food meant adding a slice of tomato and a leaf of lettuce to a newly introduced sandwich? It’s just as important to look back at where we have come from, as it is to see how “plant-forward” we have become now.
Foodservice operators used to nd metal staples in the tops of cartons, or receive packaged salads made from lettuce that had been in the elds too long before harvesting. Tomatoes were stored ice cold.
Foodservice used to be the stepchild of commissions, boards and associations. Retail was the more visible segment for seeing volume movement go up by being on ad, for example. Foodservice is a 52-week-a-year pull for product. It may be harder to track, but when prices rise, it’s still on the menu.
Other than fresh mashed potatoes, we didn’t get much atten- tion from our industry with potatoes until chains started promoting
Don and his 1998 yellow Mustang Cobra and matching Littleton, CO, high school letter sweater
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