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 Eamon Lee of Maines Paper & Food Service your culinary produce questions.
Salads are more popular during the hot months of summer than any other time. What are your favorite Ready-Set-Serve (RSS) salad mixes and how do you like to use them?
My two favorites are the RSS Heritage Blend and RSS Hearts & Hearts Blend. They are mixes rich in color and lettuce varieties, making it easy to put together creative plate presentations. I like to complement these blends with sliced grilled skirt steak, a variety of vegetables, blue cheese crumbles, and a drizzle of white balsamic vinaigrette.