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 Jeremy Glas of Shamrock Foods Company your culinary produce questions.
What is your favorite fall vegetable and how do you like to use it?
I like working with sweet potatoes and fall squashes like Kabocha and Hubbard because they work well with different types of cuisine. My favorites include miso-glazed Kabocha squash, roasted pumpkin with harissa, sweet potato puree with toasted cumin and hoja santa, and Hubbard soup with braised pork belly.