What Chefs Want

10/14/2026

No one likes surprises when it comes to produce.
That's why we're constantly talking with growers and suppliers across the country to understand what's happening with supply, quality, and availability before it impacts your kitchen.
Our Produce Market Report gives chefs a look at what's tight, what's improving, and what to expect in the weeks ahead.
If produce conditions are changing, we want you to know about it. We can't control the market, but we can help you stay ahead of it.
Check out our Produce Market Report to always stay one step ahead.

Read our Produce Market Report to understand produce market conditions, produce availability, and produce pricing trends.

10/13/2026

Gourd-geous from every angle. Our Mini Decorative Gourds are proof that good things come in small packages. With a colorful mix of shapes, textures, and sizes, they're perfect for fall displays, harvest-themed events, catering presentations, and seasonal merchandising. Whether you're decorating a tabletop or adding some autumn charm to your space, these little gourds are ready to squash the competition.

10/12/2026

It doesn't get much better than this.

Chef Ras on the grill. Creekstone Farms flank steak over the fire. Guests gathering for an incredible Andeluna W**e Maker Dinner. And a What Chefs Want truck cruising by in the background like it knew it was supposed to be in the photo. 🔥🚚

Looks like an epic evening at Lucina Eatery & Bar in Park Hill.


📷: .co

10/10/2026

Lettuce, tomatoes, green onions, and watermelons are the most constrained items this week, with supplies tightening sharply and quality challenges increasing. Extreme heat in the West, persistent rain in Mexico, and tropical weather across Florida and Georgia are disrupting harvest schedules and limiting availability across multiple categories. Tomato supplies have shifted heavily toward Mexico as domestic growing regions finish, while lettuce continues to struggle with disease pressure and uneven quality. Berry production is transitioning between regions, citrus is gradually improving in some categories, and seasonal shifts in potatoes, apples, and clementines are beginning to bring new crop supplies into the market.

Read our Produce Market Report to understand produce market conditions, produce availability, and produce pricing trends.

10/09/2026

Some seafood stories are worth traveling for.

Recently, our fishmonger, Kelly P., had the opportunity to visit Opal Barramundi near Humpty Doo, Australia, spending time with the people and seeing the process behind one of our favorite farm-raised fish.

Raised in saltwater ponds along the Adelaide River, Opal Barramundi are known for their clean flavor, creamy texture, and beautifully crisp skin.

Trips like these help us better understand the products we bring to chefs and allow us to share the stories, people, and expertise behind them.

10/08/2026

Tart for structure, sweet for balance. Where an apple sits on the spectrum changes how it works on the plate. Granny Smith holds its shape in a tart, McIntosh breaks down into a silky sauce, and Fuji brings natural sweetness to purées and glazes. Save this for your next fall menu build.

10/07/2026

Over and over again, we hear the same thing: it's our people that set us apart.

The driver who knows where to put an order before you ask.

The Customer Advocate who helps solve a problem before it becomes a bigger one.

The seafood and meat specialists who help you find the right product for the right menu.

The WOW Customer Service Team that's ready when you need them.

At the end of the day, you're not just choosing a distributor. You're choosing a team that becomes an extension of your kitchen.

And we're proud to have some of the best in the business.

10/05/2026

Behind every great ingredient is a great story. 🫒

Recently, members of our team traveled to Spain to spend time with the producers at PONS - Oficial, learning firsthand about the groves, the harvesting process, the olive oils, and the people behind them.

There's real value in getting closer to the source. By understanding the product, the process, and the passion that goes into every bottle, our team can bring that knowledge back to the chefs we serve every day.

We're not just delivering ingredients. We're sharing the stories, expertise, and craftsmanship behind them.

10/03/2026

Tomato availability is tightening sharply as hurricane damage and the end of Tennessee and North Carolina harvests squeeze cherry and grape tomatoes; quality may also be uneven in supplies. Asparagus remains restricted after weather disrupted growing areas, while jalapeños and serranos are tighter following storm damage in Mexico. New-crop apples are arriving with varieties expected soon, and citrus is shifting from Valencia to Navel oranges as grapefruit moves through a short supply gap. Trucking is difficult because fuel costs are high and drivers are scarce, adding pressure across the supply chain ahead of holiday demand.

Read our Produce Market Report to understand produce market conditions, produce availability, and produce pricing trends.

10/02/2026

Every Farm to School program has a story worth telling.

This Farm to School Month, we've pulled together a free toolkit to help schools share the impact of local food in their cafeterias and communities.

You'll find customizable resources, social content, a press release template and more, all designed to make storytelling a little easier.

Let's celebrate the farmers, schools, and students making local food matter. 🍎🌱

👉 Grab the resources here:

This Farm to School Month toolkit provides simple, ready-to-use resources so you, our school customer-partners, can participate and celebrate