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 Demetrio Marquez of Reinhart Foodservice your culinary produce questions.
With the health and wellness trends stronger than ever, what produce products do you feel are most helpful to operator customers?
I recommend using nutrient-dense items like dark leafy greens and cruciferous vegetables such as broccoli, Brussels sprouts, and cauliflower. Greens like Ready-Set-Serve Baby Kale Mix are versatile, delicious, healthy ingredients that can be used in salads, sautéed as side dishes, or added to soups and stuffings for flavor and texture balance. Many operator customers have been integrating these ingredients into their heart-healthy dishes, salads, and fresh-pressed juices.
-Chef Demetrio Marquez