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 Chris Cukjati of Ben E. Keith Foods your culinary produce questions.
Avocados are packed with good fats-beyond Super Bowl guacamole, how do you serve these delicious fruits?
Avocados are a staple for most of Texas. Because they have such subtle flavor, I give them a boost with citrus juice and/or zest, fresh herbs, exotic salts, EVOO, garlic, fresh mango, passion fruit, and fresh ground peppercorns. Avocados pair well with crabmeat, cucumbers, tuna tartare, shrimp, soups, sauces, and purees. They add brightness to any dish, from a quenelle for garnish to a mousse as a base for a crab salad appetizer.