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Host a spud off

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A chef from Potatoes USA and I hosted a “Spud Off” in one of our dining halls. Each of us made a dish involving potatoes grown on our student farm and served it during the lunch rush. After trying each dish, students got to vote on their favorite. It was a fun way to engage diners.

Kurt Kwiatkowski
Corporate Chef
Michigan State University
East Lansing, Mich.

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