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 Simon Manvell of Gordon Food Service your culinary produce questions.
What Markon First Crop (MFC) product is your favorite?
I'm working a lot with MFC Tuscan Blend right now; it contains Tango, Oak, Lolla Rosa, Leaf, and Sweet Gem lettuces. This product has year-round availability, robust flavor, and hearty texture that stands up very well to vinaigrettes and dressings.