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 Mieka Gordon of Shamrock Foods Company your culinary produce questions.
Bar snacks have become almost as important as full menus. What produce-oriented dishes do you like to include?
Healthy dips for crudites are a flexible option that make incorporating fresh produce easy. I tend to skip the heavy creams and use hummus or yogurts bases, then add spring peas, charred tomatoes, and roasted sweet peppers.
-Chef Mieka Gordon