In institutional kitchens across hospitals, universities, and corporate campuses, culinary innovation is often constrained by volume, time, and budget. But one company, MIC Food, is changing that with tropical ingredients that are high-quality, easy to use, and globally inspired.
MIC Food has redefined what’s possible in the world of large-scale foodservice. Their frozen tropical products — like yuca, sweet plantains, and their eye-catching tri-color fries — allow chefs to introduce bold new flavors to their menus without adding prep time, complexity, or inconsistency. For chefs cooking for thousands each day, that’s a game changer.
Ease of Use: From Freezer to Plate in Minutes
With MIC Food products, chefs don’t need to worry about thawing or prepping. Everything is pre-peeled, pre-cut, and ready to cook straight from the freezer. Whether you’re roasting, sautéing, or frying, these ingredients go from frozen to fully cooked in minutes. This not only saves precious time in fast-paced institutional kitchens, but also slashes labor costs and eliminates the need for specialized culinary training.
Take yuca, for example. Traditionally time-consuming and labor-intensive to prepare, MIC’s frozen yuca is peeled, portioned, and ready to cook. No more peeling thick, waxy skin or worrying about uniform cuts. The result? Consistently tender yuca that can be roasted, fried, or sautéed to suit any menu — with no waste and no hassle.
MIC Food understands the demands of institutional cooking. Their products maintain the vibrant taste, texture, and appearance of fresh produce, but without the unpredictability. In fact, many chefs find the frozen versions even better: every cut is uniform, every bite is flavorful, and the long frozen shelf life means you use only what you need, when you need it — zero food waste, 100% yield.
Whether it’s elevating a lunch menu with crispy yuca fries or brightening a dinner special with sweet plantains, MIC Food empowers chefs to bring global flair to institutional meals. With products that are as easy as they are exotic, corporate chefs can now offer something truly memorable — without complicating their operations.
Why MIC Food?
They’re vertically integrated: they own the farms, the processing plants, and the logistics. That means better control, better quality, and better pricing. It’s a reliable, trusted system from seed to plate.
So if you’re a chef feeding the many, and you’re ready to move beyond the basics, MIC Food makes it easy to serve something extraordinary.
