ChefLab at the Spud Lab: Potatoes USA Hosts Collaborative Culinary Event

Potatoes USA, in partnership with the National Watermelon Promotion Board and Lentils.org, recently hosted a three-day ChefLab event, welcoming nine culinary professionals from restaurants and manufacturers across the country to its Spud Lab in Denver.

The immersive program kicked off with participants identifying their biggest challenges and setting collaborative goals. Sessions explored consumer drivers and key food trends expected to shape 2026. Each commodity group shared insights and overviews, highlighting the unique strengths of their products.

Throughout the event, attendees sampled innovative dishes and beverages that combined potatoes, watermelon, and lentils in creative, cohesive ways. Dedicated discovery sessions for each commodity demonstrated how different formats can be efficiently incorporated into commercial kitchens, with attendees providing feedback and engaging in hands-on discussion.

One of the highlights came on the second day with an immersion culinary tour of Denver. The chefs ate a diverse range of restaurants, from a Native American fast-casual concept to Filipino cuisine, which shared their inspirations and showcased inventive applications of ingredients.

The final day featured an AI-driven innovation session, where participants brainstormed new dishes and used technology to generate visual concepts. The event concluded with a facilitated discussion to capture key takeaways and outline opportunities for continued collaboration.

By bringing together commodities and culinary innovators, the ChefLab event underscored the versatility and potential of potatoes, watermelon, and lentils in shaping the future of menus nationwide.