Chef's Corner by Chef Adam

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Adam Moore is chef and president of Flashpoint Innovation, a food and beverage innovation network located in Chicago, Illinois. Over the course of his food-focused career Adam has experienced a lot, from owning his own restaurant to strategizing with Fortune 500 companies around the globe. At Flashpoint, Adam marries his experience with a national network of chefs, scientists, and strategists to provide culinary support, product development, and foodservice strategy services for his clients.

Adam was the recipient of the Most Innovative Product Award at the Research Chefs Association Expo and BIIC Award of Excellence from Bunge North America. Most recently, Adam was a featured speaker at The Flavor Experience in Newport Beach, California and currently sits on their Board of Experts.

Chef Adam Moore
Idaho® Potato Larder Latkes & Koji Cultured Cream

Idaho® Potato Larder Latkes & Koji Cultured Cream

“Koji is currently having a moment in the fine dining and kitchen lab community. Not only can it transform the flavors of simple ingredients through fermentation, but it can also be utilized to help fight food waste by turning items destined for the trash can into a flavorful repurposed ingredient. To easily bring this trend into your kitchen, check out this recipe from Larder’s Jeremy Umansky for his quick and easy Koji Cultured Cream paired with tasty Idaho® Potato Latkes.”

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Six-Ingredient Schmaltz-Roasted Idaho® Potatoes

Six-Ingredient Schmaltz-Roasted Idaho® Potatoes

“This flavor-packed recipe can be simplified with a prepared salsa verde to keep inventory in check. Plus, Chef de Cuisine BJ Bresnik of Mainstay Provisions makes this recipe with chicken fat upcycled from roasted chickens already on the menu. Creating this crispy on the outside, creamy and soft on the inside Idaho® red potatoes recipe.”

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Smashed Finger{ling}s

Smashed Finger{ling}s

Crispy Lemon & Herb Idaho® Fingerling Potatoes

Today’s consumers are seeking comfort, familiarity, value, and flavor. To meet these demands, sometimes it’s best to keep it simple, using the best quality ingredients with the right cooking method to achieve a menu standout! A mixed medley of colorful Idaho® fingerling potatoes can be par-cooked in advance, for a quick pickup on the line, plus they hold their heat and texture during delivery. Top your perfectly cooked fingerlings with cheese, fresh herbs, and a hint of citrus to create a perfect flavor pairing.

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Hash it Out for Take-Out!

Hash it Out for Take-Out!

Idaho® Potato Smoked Brisket Hash

Potato hash is a rock star when it comes to portability and new innovation. There are many layers of innovation opportunities with hash, such as sauces, toppers, ingredient inclusions, and potato preparations! Use diced, sliced or shredded Idaho® russets, reds, yellows, or a mixed medley of colorful fingerlings for visual appeal. Choose one variety or use them all!

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