The National Mango Board recently announced the release of its new education materials for culinary students, culinary instructors and professional chefs.
The NMB works closely with foodservice professionals, chefs and operators to encourage the use of fresh mango in dishes at restaurant chains across the United States. "The Fresh Mango-The Basics for Foodservice" video and Fresh Mango Curriculum cover the product essentials from how mangos grow to how to maximize menu versatility — everything operators need to create fresh, delicious and healthful menu items with fresh mango.
Educating chefs about how to use mangos is key to increasing volume in foodservice, and as a component of its foodservice public relations and marketing program, the NMB produced culinary curriculum and videos to educate culinary students and instructors, as well as practicing chefs, about handling and cooking with fresh mangos.
"In our foodservice program we're finding that success in using fresh mango on menus rests not only on knowing the basics of how to order and handle this popular fruit, but also with understanding the remarkable versatility of fresh mango across all day parts, in sweet and savory applications," Megan McKenna, director of marketing for NMB, said in a press release.
The program was designed to earn continuing education credits for the American Culinary Federation chefs and the Fresh Mango Curriculum has been approved by the American Culinary Federation for 8.5 continuing education hours. All of the culinary education materials and resources are available on the NMB's website at mango.org/foodservice/culinary-education.