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 Matt Ryland of Shamrock Foods Company your culinary produce questions.
What is your favorite Markon First Crop (MFC) product and how do you like to use it on menus?
MFC Oranges are so versatile on all menus and day parts; anything from cutting segments to use in salads and fresh salsas to the deep flavor you get from using the zest. During the winter months, some of the braised proteins can get a little heavy, so I like adding bright orange zest to the reduced braising liquid in veal osso buco and braised beef short ribs.