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 Gerry Ludwig of Gordon Food Service your culinary produce questions.
Your job description includes “Trend Tracker”. Can you tell us a bit about that?
In addition to analyzing statistical and media data, I very closely track new restaurant activity in the three primary trend driving U.S. cities of New York, Chicago, and L.A. Each January and February, my team and I travel to these cities and visit over 100 restaurants and sample more than 1,200 dishes. This process gives us a real-world, street-level view of evolving trends and enables us to more accurately measure the arc of flavor from year to year.
- Chef Gerry Ludwig