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 Mark Emery of Gordon Food Service Canada your culinary produce questions.
What is your favorite Mother’s Day dessert?
My favorite Mother’s Day dessert is one my own mom taught me called “Grammy Pammy’s Trifle.” It’s packed with blackberries, blueberries, MFC Strawberries, raspberries, and peaches. I layer the fruit with angel food cake, custard, and whipped cream to cream a stunning visual display that is quite delicious.