On May 23rd, 2012, the Idaho Potato Commission was contacted through Imalinx with a special request for taking Idaho Potatoes to the presentation of chef Willow Benet (chef of the restaurant Pikayo in Puerto Rico), within the event Madrid Fusión, an international competition of gastronomy carried out for the first time in Mexico.  

The key messages of versatility and quality of the product were reinforced during the presentation of the event. A pre-baked frozen potato was used, and a new presentation was exhibited to the market.  

The participant chefs and distributors showed high interest on learning more about the different presentations of Idaho potatoes.