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 Bud Andersen of Ben E. Keith Foods your culinary produce questions.
What flavors do you like to showcase as menus shift from summer to fall?
I focus on products that reach their flavor peak during this time. For instance, cabbage is much sweeter in the fall. Beets, chard, kale, and pumpkin all work well in fall menus. Carrots harvested in the fall are a go-to product for me. Roasted, raw, or blanched, they have the sweetest flavor and pair well with honey and seasonings like nutmeg, cinnamon, and ground cloves.