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 your culinary produce questions.
Vegetarian starters can be economical as well as tasty—tell us a few of your favorites.
I love to make tomato tartins. Cut a sheet of puff pastry into a round disc. Shingle olive oil-poached tomato petals on top just inside the edge with a dollop of goat cheese on each. Bake until the puff pastry crisps, then drizzle with balsamic syrup. Top with frisée lettuce or chopped Markon First Crop Basil. Cut it into wedges or serve smaller discs individually.
Another favorite is roasted artichoke and fennel flatbread made with celery root purée and caramelized onions.
This time of year you can also do a lot with beets. Combine roasted beets—golden, red, and candy-striped—with goat cheese, beet chips, Ready-Set-Serve Wild Arugula, and spiced nuts.