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Burbank, or fresh-cut fries. I dream about Aligot mashed potatoes with lots of cream and butter and cheese. We have more than 100 potato salad recipes on IdahoPotato.com. I may just make them all.
How you will stay in contact with your legions of friends in the industry?
Thank goodness for Facebook and other social media websites. I promise not to ood them with recycled jokes or political views.
What are some of the more humorous incidences you have experienced since joining the Commission?
Demonstrating how to cut fresh-made French fries to a group of chefs in Atlanta, and having the machine come off the wall in the kitchen because it wasn’t properly installed into the wooden studs.
Having a waiter plunk down a full carton of Idaho potatoes at our table when a Commissioner wanted proof that the steak- house actually used our state’s potatoes. The whole dining room and kitchen staff was watching us.
What situation proved to be a real learning experience?
This goes back to a ‘Food Editor Lunch’ we scheduled with New York-based chef David Burke. He created a 12-course potato menu. Several of the dishes were the rst time I had ever seen so many creative and delicious ways to incorporate potatoes within a meal.
Going to my rst blogging conference, Camp Blogaway, and discovering how far behind we were on adopting social media to help build the Idaho potato brand awareness. I vowed that we would catch up by the next year’s event.
Can you talk a little bit about how you will ll your time once you leave the IPC? Looking forward to not getting on early- morning ights across the country; spending more time with Candy and dog, Baker, who
loves going for walks and keeping me t.
I’ll probably have a big list for a few months of projects that haven’t been done for years at our place and continuing to go to
car events across the country.
I’ve always loved the travel; it’s a
wonderful and ongoing learning experience. So, the answer is: I still hope to travel but more like once in a while, instead of every week.
What type of leader do you admire?
The leaders I have admired in work situa- tions have been patient, constantly mentoring and challenging me to think outside the box.
How has the IPC changed you?
Of course, it’s made me so much more aware of the risks and dedication of Idaho potato growers every crop year. I’m in awe of the efforts so many before me made to create such a well-recognized brand, Famous Idaho Potatoes. I love seeing the creative
dishes chefs are making now with potatoes. Combine food and produce, how can you not like that? Anyone who follows me on Face- book or Instagram has probably thought, “I want that guy’s job; he looks like he’s having fun,” and that’s true.
What advice do you have for your successor?
Be a good listener; take advice; but then gure out a path that ts your skills and helps grow the industry to the next level. pb
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