SALINAS, CA - Looking to bridge the gap between fresh produce and chefs, Markon Cooperative invited culinary talent from across North America to Salinas, CA to showcase fruits and vegetables first-hand.

Twenty chefs from the United States and Canada joined Markon for a variety of field and facility tours around Salinas to understand how products they use are grown, harvested, packed, and processed. 

The group also enjoyed a Product Expo, where they could experience the quality and flavor of a wide array of fresh produce items. A number of roundtable discussions were also held to give these guests an opportunity to voice their informed opinions on the research and development of future products.

Check out some of the highlights from the event in the brief 68 second video below.

Markon Member Chef Chris Casson called the event a huge success.

“I look forward to future opportunities with our growers and culinary talent – and I’m excited for the potential of new items developed from this event,” he said in a press release.

Markon Member Chef Mark Emery concurred, saying the inaugural Chef Summit an “amazing experience.”

“Visiting the fields for the first time brought the familiar Markon message to life and the opportunities to network with other chefs allows us to share similar pains, opportunities, and needs,” said Chef Emery. “All in all, a great event that I’m already looking forward to next year.”

Markon says that the event “surpassed expectations,” resulting in an informative, truly bonding meeting that brought together chefs from all corners of the continent.

Markon