With plant-based meals rising in popularity, produce cooperative Markon recently brought together chefs from across the United States and Canada to develop, learn and collaborate on plant-powered menu items at its seventh annual Chef Summit. During the Summit, the chefs also helped raise more than $15,500 to support the Rancho Cielo Drummond Culinary Academy. …
After nearly two years of weathering the effects of COVID-19 in the foodservice industry, Markon has recommitted leadership in culinary innovation, inspiration, and creativity for everything produce, all backed by outstanding food safety and high-quality products. …
With the fall harvest transition well under way along the West Coast, Markon is actively working with its suppliers and grower-partners as several of its commodity and value-added produce items move to more favorable growing areas. …
To help streamline and minimize kitchen prep, Markon Cooperative is introducing Markon First Crop Trimmed Leeks, which is now available to foodservice operators in convenient five-pound packs. …
After weathering a far from typical year in the foodservice industry, chefs from across the United States came together to develop, learn, and collaborate around plant-powered menu items at Markon Cooperative’s recently held Chef Summit. Chefs also had the opportunity to use their talents to give back to the Rancho Cielo Drummond Culinary Academy. …
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