Twenty college and university foodservice operators recently attended a two-day interactive Operator University at the Simplot Technical Center in Caldwell, ID. The operators learned about the latest product innovations from the company, as well as how to use specific products to make the most of their menus. There were also forums for informal roundtable discussions and networking opportunities with peers.
Guest speakers included Shawn LaPean from the University of California-Berkeley, winner of the 2008 Silver Plate award in the College/University category. The attendees also toured Simplot's Technical Center and Nampa potato processing plant and were treated to meals developed by Simplot Director of Culinary/Executive Chef Mark Hill. The menu items, such as Southwest Tamales and Aztec Shrimp Salad featured Simplot's new line of savory side dishes, UpSides.
