The New Flavor of Fall
If you haven’t worked in marketing, you may not be able to empathize with how pressurized it can become – to have to constantly churn out new, creative (and IMO hopefully) useful content. In the culinary education world that means new recipe ideas and techniques to simplify them, giving consumers what they want and need but may not, as of yet, even be aware they do. In produce that means tips on storage, handling, and usage, as well as flavor profiles, textures, and a fruit or a vegetable’s unique quirks. If you’re like me and want content to be genuine, it’s even more difficult. Mango-infused Thanksgiving ideas are never easy to come by, but I think once again we managed to pull it off.
We at Crespo Organic Kitchen are well-known for our multi-faceted work with mangoes. We work on the commodity side as well as the kitchen side, producing useful content that resonates with our many fans and eaters from around the globe. Ideas often start out as complex, but as culinary professionals we must turn them into easily executable concepts that any skill level can tackle. Most importantly we don’t want to just lazily toss mangoes into any old recipe; we want to be thoughtful and also clear that mangoes do not work in very dish.