Markon Cooperative, a leader in the fresh produce industry, has long been recognized for its dedication to providing high-quality, farm-to-table fruits and vegetables to food service operations across North America.
With a strong focus on food safety, sustainability and innovation, Markon works closely with local farmers to ensure that their produce is not only fresh but also responsibly sourced. This commitment extends beyond the field, touching the lives of communities and supporting local educational and culinary initiatives, such as Rancho Cielo’s Drummond Culinary Academy (DCA).
One of the ways Markon gives back to the community is through Taste of Markon. Since its humble beginnings as an informal recipe contest, Taste of Markon has become one of Monterey County’s premiere foodie events. What started as a local gathering has become a first-class gastronomic platform, drawing talented chefs across North America. The dishes prepared for this event rival those in “Iron Chef.”
Each year, the chefs push the boundaries of creativity, using the freshest produce sourced from Markon’s partner farms. Elevated dishes showcase culinary artistry at the highest level.
2024 marked the most successful Taste of Markon to date. The event was filled with excitement and a sense of community, with guests dining together and exploring an array of flavorful dishes. And while it’s hard to imagine topping this year’s experience, discussions are already underway for the event’s 10th anniversary in 2025. Attendees can expect an even bigger celebration, with more opportunities to interact with the talented students from DCA.
A key part of the Taste of Markon experience is the involvement of DCA students, who get the unique opportunity to work alongside renowned chefs. DCA Instructor Chef Estevan Jimenez is crucial in coordinating this massive effort, ensuring the chefs have all the equipment needed to prepare their dishes. Meanwhile, the students’ excitement is palpable; for many, this experience introduces them to gastronomic dishes they’ve never seen before. One student was even thrilled to have worked with a chef from Canada, exclaiming, “He gave me Canadian candy, too!”
The event also offers students a direct window to witness advanced techniques, such as using liquid nitrogen to create dishes like frozen orange creamsicle mousse. This collaboration between Markon chefs and the DCA students reflects a more profound purpose: fostering a new generation of culinary talent.
Taste of Markon also showcases the region’s agricultural heritage, a tribute to sustainable farming practices and a powerful example of our region’s alliance. Each bite tells a story—of farmers dedicated to excellence, chefs pushing the boundaries of flavor, and students discovering their passion for culinary arts. It’s an experience that nourishes the body and soul and continues to grow each year.
As the event looks ahead to its 10th anniversary, there’s no doubt that the table will only get longer (metaphorically and physically), welcoming more people, more flavors and a bigger party!
