News and Stories

Markon Member Chef Gerry Ludwig Tracks Produce-Centric Trends

March 16, 2016


Veg-centric cuisine—where chefs place fresh produce in the center of the plate and build flavors via aggressive cooking methods, creative garnishes and sauces, and the frequent addition of animal-based proteins—is a macro-trend that will increasingly influence menus in the coming decade. Read the entire article here.