Even the most accomplished chefs have questions about ingredients, pairings, shelf-life, and more.
Running a foodservice operation is a multi-faceted job that requires hard work, determination, and most of all, the passion to continue learning.
Your Craft: Never Stop Learning
Chefs are unique—creative, curious, and full of passion. And whether you’ve been in the industry for one year or thirty, you still need a trusted source for all of your produce questions. What is the latest ‘it’ ingredient? How do you make produce the center-of-the-plate for the increasing number of veg- and flexitarians? What’s the latest trend in beverages? Foodservice is one of the most complex industries in the world today—one that concerns not only basic nourishment, but customer cravings, health requirements, allergy options, and ever-changing trends. That’s why Markon has gathered a group of our member- and grower-affiliated chefs to answer your questions about produce. Ask Chef Patrick Mitchell of Ben E. Keith Foods your culinary produce questions.
Markon now offers Ready-Set-Serve (RSS) Color Shred Organic Carrots. I love tossing them into salads—how else can I use them on the menu?
They are great in stir-fries and vegetable medleys. They cook quickly for service on a fast-paced line and can be done “to order", providing a fresh, nutritious vegetable that hasn’t been hanging around on a steam table. They are also a perfect solution for stand-alone salads such as carrot-raisin salad, carrot-fennel slaw, and carrot-broccoli slaw.
-Chef Patrick Mitchell