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 Casson of Shamrock Foods Company your culinary produce questions.
Avocados are said to be packed with good fats. How do you incorporate this ingredient in recipes?
Avocados have become a staple in many styles of cuisine—they’re no longer only associated with Latin/Mexican food. I dice them into salads, puree them smooth to create sauces and dips, and whisk with aged sherry vinegar for a unique vinaigrette.