Sep 11 2025

Fall’s Microgreen Magic: Fresh Origins Makes It Easy to Get Creative

By Lauren Kellum | Local and Specialty, Produce, Salads

Imagine sending out plates that spark curiosity the second they hit the table. Diners lean in, wondering what that punch of color is, or where that unexpected layer of flavor came from. You want ingredients that bring both freshness and consistency without complicating your prep. That’s exactly what Fresh Origins delivers with their lineup of microgreens, Petite® Greens, and edible flowers designed for professional kitchens.

Why Fresh Origins earns a spot on your menu

Fresh Origins has been perfecting microgreens, edible flowers, Petite® Greens, and specialty items since 1995, and they’re known across professional kitchens as “The Chef’s Toolbox.” Their sunny Southern California location offers year-round consistency and vibrant flavor, with many seeds that come straight from their farm, available only through them.

They take food safety seriously. They’re third-party certified via PrimusGFS under the Global Food Safety Initiative, with regular USDA-trained inspections. Their packaging improvements even extend shelf life by a few days while reducing waste, which works well for busy kitchen life.

Fall-friendly picks that work

There’s a lot to dig into—over 100 items available through What Chefs Want—but here are a few easy additions for fall and holiday menus that bring flavor, color, and a bit of crunch.

Micro Rainbow Mix™

This mix is like a quick win for chefs. A colorful blend of microgreens with bold textures and flavors that add both balance and brightness. Toss them over roasted meats, soups, or grain bowls to give dishes a fresh finish without extra prep.

Marigold Flowers

Edible flowers with a pop of golden color and a citrusy, slightly bitter note. Perfect for garnishing fall desserts, cocktails, or even rich braised dishes when you want to cut through the heaviness.

Chervil

Classic and subtle, with a delicate licorice flavor. It’s a chef’s friend when you need to layer herbaceous notes onto sauces, fish, or poultry. Plus, it plates beautifully with its feathery leaves.

Micro Basil

An all-time favorite with concentrated flavor in a tiny package. Think about how often basil fits into your menu. Now imagine it ready to use, no chopping, no bruising, just a punch of fresh flavor for pasta, pizza, soups, or seasonal small plates.

Shiso Green Leaf

Bright, citrusy, and slightly spicy. It pairs especially well with rich proteins like duck or pork, giving a refreshing counterpoint. It also looks striking wrapped around amuse bouche portions or small bites.

Squash Blossoms

An autumn classic. These edible flowers can be stuffed, fried, or even baked into savory pastries. They bring a nostalgic, comforting element to menus, especially during the holiday season.

Micro Hearts on Fire™

With vibrant red accents and a mild earthy flavor, these microgreens scream holiday plate presentation. Use them to add a pop of color on roasted meats or composed salads.

Mustard Petite Red Frill

Peppery with a beautiful ruffled red edge, this one fits neatly into fall salads or as a garnish on braised short ribs or beef dishes. It gives heat and visual texture without overpowering the plate.

Buzz Buttons™

These little yellow flowers are more than garnish. They pack a tingling, numbing sensation that gets people talking. Drop them on cocktails, tasting menus, or interactive dishes when you want guests to remember the experience long after the meal is over.

How chefs can put these products to work

Minimal prep, maximum impact

These microgreens, herbs, and flowers go straight from package to plate. No big prep drag, and they hold up well.

Trustworthy consistency

Daily harvesting, packed and shipped straight to What Chefs Want. You can count on freshness landing at your kitchen door.

Focus on servings that matter

Pick one standout and use it to add flavor and conversation without cluttering your backline roster.

Let the season guide you

Marigolds, basil, and chervil can complement hearty fall proteins or give brightness to rich, holiday-style menus.

Check out our offerings

With over 100 options, use your What Chefs Want ordering platform to see all the Fresh Origins options we have for our chefs. Search “Fresh Origins” or follow the links below to see what is available in your region.

Central Region Fresh Origins

Colorado Region Fresh Origins

Southern Region Fresh Origins

Fresh Origins offers chefs real tools, not just garnish, for fall and beyond. Their microgreens, petite greens, flowers, and unique specialty items bring flavor, nostalgia, and visual pop, all with ease and reliability.

Sep 04 2025

46

Why Local Matters to Our Chefs

By Marketing | Farm To Table, Local, Local and Specialty, Produce

Being in the food business for over 35 years, we’ve encountered lovers of local food across all sectors and walks of life, but the chefs we work with want local products for a few simple reasons.

1. Our Chefs Want the Best Products.

Our chefs want ingredients that come from trusted sources and travel short distances. Procuring the freshest ingredients just harvested from nearby farms, ranches, fishing boats, dairies, and cheese caves, sets their dishes apart with incredible quality and unique storytelling opportunities.

Like Snowville Creamery in Pomeroy, OH, whose buttermilk we take to Biscuit Love in Nashville, TN, to make those biscuits rich and fluffy.

At Café 1485 in Newnan, GA, Chef Darin Richard raves about the breakfast sausage, chicken sausage, and andouille we bring from Heywood Provisions, a premium butchery in Marietta, GA. Chef Darin says:

“It’s the only sausage I will use! We have a few recipes that rely on Heywood. Sausage gravy for biscuits, meat lovers’ omelets, and of course we form sausage patties for plates. I also love the smoked andouille.”

These are the kinds of fresh superstar products our chefs pride themselves on offering.

We offer the traceability and transparency that make our chefs confident they are serving the highest quality product to their diners. The stops along the way from farm to table are few, simple and handled with care.

2. We Make Buying Local Easy.

Our Sales and Customer Service teams know local. They are equipped with quick info sheets and regularly updated product lists to reflect the seasonality of local offerings. That seasonality can make coordinating directly with farmers tricky, but it’s also one of the things that makes serving local ingredients so special and exciting for chefs and diners.

Think about spring ramps, summer peaches, and fall heritage-breed turkeys or foraged mushrooms. Those are the local, seasonal specialties that get everyone excited about dining. But hitting the farmers markets every morning or calling around while you’re supposed to be in the kitchen just to track down these ingredients can be a big-time commitment. Making sure the vendors meet your needs consistently adds another layer of work. You need reliable, ready access to local ingredients. That’s where we come in.

Our education-driven approach means we work with small and medium-sized producers to get their products to the spec of our chefs, helping them through crop planning, and brand development.

That means when chefs log into our ordering platform, all they have to do is check the local list and click to pick. Simple as that. Learn how to search for local products on our ordering platform in the quick video below.

3. Our Chefs Care.

They eat too. They’re leaders in their communities. They want to support other local food businesses and invest in the economy where they live and work.

They have personal commitments to sustainability, nutrition, responsible practices in the supply chain, and more.

Just like many of the diners they serve, our chefs are values-driven, and when they cook with the local food we deliver, they’re proud of the impact they’re making. We help them reflect on and share that impact, by supporting them in tracking their local purchases for state Buy Local promotions and procurement commitments. We spotlight their efforts in shared marketing and messaging and share stories of partnerships between them and our farmers and food producers.

University of Kentucky Dining is among our customers that have made local purchasing commitments. We work with them and other partners to help meet their goals.

Our chefs love local, and our Local Food Connection program makes sure they get it.

If you want to learn more about the local products we offer, our local vendors, and our Local Food Connection program, check out our Local Food Now page!

Aug 14 2025

44

Brakebush Chicken: Experts in America’s Favorite Protein

By Lauren Kellum | Grilling Essentials, Hors d'oeuvre, Meats, Poultry, What Chefs Want

In today’s fast-paced foodservice environment, one trend that continues to dominate is the rising demand for protein. Consumers are increasingly prioritizing meals that are high in protein, whether for health, fitness, or simply flavor. And among all protein options, chicken is the top choice because it’s a staple that’s as versatile as it is beloved.

What’s Fueling the Protein Demand?

Protein has become more than just a nutritional buzzword; it’s a key driver of consumer choice. From fitness enthusiasts to families on the go, diners are seeking meals that deliver on both satisfaction and sustenance.

This shift is also being fueled by broader trends:

Health-conscious eating: Consumers are looking for leaner, cleaner meal solutions. In particular, people who are using GLP-1 weight loss medications (like Ozempic or Wegovy) are seeking high-protein foods to align with their health goals and maintain muscle mass.
Flexitarian lifestyles: While plant-based options are growing, many diners still prefer animal proteins like chicken for their taste and nutritional value.
Global flavor exploration: As consumers increasingly crave global flavors, protein fits perfectly into international cuisine-inspired dishes because culinary traditions from across the world heavily feature protein as the center of their dishes.

Why Chicken Still Rules the Roost

Chicken’s popularity isn’t just a passing trend. It’s a long-standing favorite that continues to evolve with consumer tastes. According to the National Chicken Council, chicken has been the most consumed protein in America for over three decades. Here’s why it remains a menu mainstay:

Versatility: Chicken is the infinite canvas for chefs – it works across cuisines, formats, and dayparts. From breakfast burritos to late-night wings, it’s an open invitation for creativity.
Health appeal: A nutritious staple that supports a healthy lifestyle, chicken is an excellent source of high-quality protein and is rich in B vitamins and minerals.
Comfort and familiarity: Chicken dishes evoke nostalgia and comfort, while still allowing room for innovation and trend-forward twists. With the inclusion of chicken, chefs can create meals that nourish the body and soul alike.

Whether it’s grilled, breaded, shredded, or sauced, chicken adapts to nearly any culinary concept, making it a must-have on modern menus.

Brakebush: A Century of Chicken Innovation

Behind many of the chicken dishes served across the country is a name that’s been trusted for generations: Brakebush. Founded in 1925, Brakebush has grown from a small Wisconsin poultry business into a national leader in chicken products for foodservice. For kitchens large or small, Brakebush has the chicken to suit any culinary need – from raw filets, tenders and chunks that allow for invention to par-fried or fully cooked varieties for quick preparation and consistent results.

What sets Brakebush apart is their unwavering commitment to quality, innovation, and partnership. As a family-owned company, Brakebush blends traditional values with forward-thinking solutions to help operators succeed in a competitive market. Their team of chicken experts works diligently on product innovation and food safety, while their culinary team and menu researchers give operators menu ideas to stay on top of ever-changing food trends.

The Future of Protein Is Chicken—and Brakebush Is Leading the Way

As consumer demand for protein continues to grow, chicken will remain a cornerstone of the American diet. And with Brakebush as a trusted partner, foodservice operators can confidently deliver the flavor, nutrition, and convenience today’s diners expect—today and into the future.

To see the full selection of Brakebush ingredients we offer, click here.

Aug 07 2025

44

Pure Passion: Chantico Brings Chef-Friendly Agave to the Table

By Lauren Kellum | Beverages, Gluten Free, Gourmet, Non-GMO, Staples, What Chefs Want

At What Chefs Want, we love bringing you stories of passion, innovation, and authenticity straight from the source. We recently sat down with David Cisneros, founder of Chantico Agave, to talk about his journey, inspiration, and what makes Chantico’s agave uniquely suited for chefs.

What inspired you to start Chantico Agave?

David Cisneros:
My family has Spanish heritage dating back about 500 years. We moved from Spain to Mexico and later to New Mexico several hundred years ago. I’m have Spanish, Native Mexican and Native Pueblo ancestors. This diverse heritage deeply influences me.

Professionally, we handled Cholula internationally through our export management company for about 25 years, building that brand from just another hot sauce into probably the coolest hot sauce around. Part of that success was giving the brand meaning. We saw a similar opportunity with agave, which was mostly just commodity agave. We wanted to create something meaningful and unique. Chantico is a thoughtful brand we’ve worked on for a long time.

Chantico is single-origin Mexican agave. How do you source your agave?

David:
We have two ways of sourcing: estate-grown, owned by our partner supplier, and wild-grown agave, harvested sustainably by local jimadores. It’s a renewable resource, grown naturally. Many cheaper agaves are watered down or mixed. With Chantico, chefs get 100% pure agave. We have a longstanding relationship with jimadores, supporting their families through special programs, because without the jimadores, there’s no agave. Sustainability isn’t just a buzzword for us, it’s real, and it’s important to support these communities.

What’s the difference between your Raw and Wild agave syrups?

David:
Raw Agave has a kind of caramel, almost molasses flavor, appealing to a natural audience interested in raw foods. Wild Agave is lighter and delicious, perfect for anything from ice cream to yogurt, adding just a nice, light taste.

Tell us about your Hot Agave syrup. Why is it unique?

David:
Hot Agave is exciting because nobody else is really doing it. With so many hot honeys out there, our Hot Agave is truly original. It combines agave with Chile de Árbol from Jalisco. Unlike hot honey, which has a strong honey taste, ours has a light, spicy taste. It’s unique, vegan, and low-glycemic, perfect for chefs looking for something different.

Chantico Agave is:

Vegan, Non GMO & Gluten Free

Diabetic-friendly – Sweetens without spiking blood sugar

Lower Calories and sweeter than sugar – Zero aftertaste

No labs, No additives – Naturally crafted in Jalisco for 200 years

Purchase Chantico Agave from What Chefs Want here.

Why is sustainability important to Chantico?

David:
Honestly, I’ve always been into healthy foods and sustainable practices. I lived in Japan for many years, where they have a natural approach to clean, safe, and traditional food production without needing an organic label. We genuinely want products that are good for people and sustainable for the earth. Blue Dot Rising, our sustainability initiative, comes from Carl Sagan’s idea of our collective responsibility to the planet. Sustainability is authentic to us. It’s not marketing, it’s a part of who we are.

How can chefs best incorporate Chantico into their menus?

David:
Just experiment and make it yours. Chantico is about innovation. There are so many boring margaritas out there, so why not up your game. Chefs can create unique dishes and cocktails, like hot agave margaritas or agave-glazed chicken. Chantico is versatile beyond Hispanic cuisine; it works beautifully in a wide variety of international cuisines as a great sweet ingredient, including mixing with savory ingredients, like Thai or Indian dishes.

What do you enjoy most about working with chefs?

David:
I’m primarily a creative person. I love working with chefs because they’re creative people. Their creativity and mine come together in a really nice way, creating unique and tasty and unique recipes in the bar, in the kitchen and with customers on the table tops.

Is there anything chefs might not know about Chantico, but should?

David:
Try our products, experiment, and make them your own. Use Chantico Agave to differentiate your restaurant or bar. You have a chance to be ahead of the curve by innovating with our agave. Play with it and come up with your own ideas and creative menu options.

We’re inspired by David’s passion, Chantico’s culinary versatility, and their dedication to authenticity and sustainability. For chefs looking to discover something new and exciting for their menus, Chantico Agave is worth exploring.

Ready to get inspired? Check out some agave-focused recipes below to spark fresh ideas for your menu! You can learn more about Chantico Agave and purchase yours here.

Jun 26 2025

43

The Root of It All: Talking Produce with Andy Boy

By Lauren Kellum | Farm To Table, Local, Vegetables, What Chefs Want

What happens when a century-old farming legacy meets a bunch of chefs who care a lot about what’s on the plate? You get this Q&A. We sat down with the team behind Andy Boy to talk broccoli rabe, bold flavors, sustainability, innovation, and what it really takes to keep quality high and kitchens happy. They’ve got stories to tell, insights to share, and a few surprises that might just change the way you look at your produce.

Quality & Consistency

Q: Chefs live and die by quality. What do you think sets Andy Boy produce apart when it hits a restaurant kitchen?
A: When chefs work with Andy Boy produce, they’re getting a premium product grown with precision, care, and over a century of expertise. Our name carries weight in kitchens because of the trust we’ve built. From broccoli rabe to romaine hearts, chefs can count on Andy Boy for bold flavor, vibrant color, and exceptional quality, all of which make a real difference on the plate.

D’Arrigo California’s industry-leading specifications give chefs the confidence that when they receive a box of Andy Boy produce, they’re getting maximum value, with the highest weight and the largest, most consistent sizing in the industry.

Heritage Meets Innovation

Q: D’Arrigo California has been farming for four generations. How does that history shape the way you innovate today?
A: Our roots go all the way back to 1923. What started as a humble family farm soon evolved into a pioneering force in the produce industry, including being the first to brand fresh vegetables with the iconic pink Andy Boy label. That spirit of bold thinking, innovation and grit continues to guide us today. We’ve carried forward that legacy by embracing change while never compromising on quality. Whether it’s investing in precision technology, developing sustainable packaging or trialing regenerative farming practices, we’re not innovating just to follow trends, we’re innovating to elevate our product, care for the land, and meet our evolving needs of our customers and ensure long-term sustainability of the Andy Boy brand.

Q: From seed research to packaging, you’ve been described as an “industry trend-setter.” What’s one innovation you’re especially proud of right now?
A: We’re especially proud of our advancements in mechanized equipment development. By customizing harvesting technology tailored to our crops, we’ve significantly increased field efficiency and reduced operating costs, all while creating safer, more ergonomic jobs. These tools get our crews upright and off the ground, reducing physical strain and improving working conditions. It’s a win across the board—for our teams, for our business, and for our customers.

Broccoli Rabe Spotlight

Q: Andy Boy is practically synonymous with broccoli rabe. What makes your broccoli rabe different, and what should chefs know when building it into their menus?
A: What truly sets Andy Boy broccoli rabe apart is our dedicated in-house seed research and development team. Their sole focus is refining our broccoli rabe varieties to achieve the perfect balance of flavor, texture, health benefits, harvestability, etc. The result is a line of patented varieties that are exclusive to D’Arrigo California and that you cannot find anywhere else.

We harvest at precisely the right stage to ensure a tender bite, vibrant color and signature bold flavor that stands out across a wide range of culinary applications. Whether it’s sauteed with garlic and olive oil, grilled for a smoky char, blended into pesto, layered into sandwiches, or topping artisan pizzas and pasta dishes, Andy Boy broccoli rabe performs with consistency. For chefs looking to deliver both flavor and function, it’s a premium ingredient that elevates any menu.

Farming Philosophy & Sustainability

Q: Can you walk us through how sustainability plays into your daily farming and shipping operations?
A: Sustainability is at the heart of everything we do and is woven into every decision we make. We continuously adopt smarter, more sustainable farming practices that not only protect natural resources, but also improve long-term soil health and crop performance. For example, we’ve implemented new tillage methods that reduce tractor passes and preserve soil structure, and our cover cropping program boosts organic matter in the soil and helps minimize nutrient runoff. We are also the largest user of drip irrigation in the Salinas Valley, a system that significantly conserves water while delivering precise hydration to our crops.

On the energy side, we’ve installed solar panels that generate over 9.88 megawatts of clean energy—enough to offset more than 80% of the electricity needed to run our 152,000 square foot cooler. Of that, 52,000 square feet are dedicated to Driscoll’s berries, and we’ve further expanded our efficiency through a cross dock and consolidation program that stores and ships products from other growers. This one-stop-shop approach minimizes redundant truckloads, cutting down on emissions and food miles across the supply chain.

These examples truly only scratch the surface of our sustainability efforts as a company. At every turn, our goal is to protect the land we farm, reduce our environmental impact, and ensure we’re producing the highest quality products as responsibly as possible.

Employee Culture & Legacy

Q: Many of your team members have been with you for decades. How does that deep-rooted loyalty impact the final product?
A: Our employees are the heart and soul of our operation. When team members have spent 20, 30, even 40+ years with us, they bring a level of pride, precision and consistency that can’t be taught, but learned through thousands of harvests and many seasons in the field. That kind of deep-rooted experience translates directly into product quality. They know what excellence looks like, and they won’t settle for anything less. A crop isn’t just a job—it’s a legacy that shows up in every carton that we ship.

Q: From your perspective, how does that strong internal culture translate into something chefs and consumers can feel on the plate?
A: D’Arrigo California’s culture, largely driven by President and CEO, John D’Arrigo, energizes and encourages its employees, fosters connected relationships and great teamwork, empowers and enables people to learn and grow and provides an opportunity for people to do their best work. Our team isn’t just a workforce—they’re part of our extended family. Pride, integrity and excellence are upheld through every stage of our operations, from the seed we plant to the produce that reaches the plate. Chefs and consumers can feel that difference in the consistency, quality and care behind every harvest.

Behind the Pink Label

Q: The Andy Boy pink label is iconic. What story does it tell about your company, and why do you think chefs gravitate toward it?
A: The Andy Boy pink label has become an iconic part of who we are—bold, instantly recognizable, and rooted in family history. Originally chosen to stand out in the produce aisle, it has come to represent much more. For almost a century, the Andy Boy brand has embodied quality, consistency, and a deep commitment to the craft of farming. Today, that pink label is a visual cue for something trusted, meaningful, and thoughtfully grown, which is exactly why chefs continue to reach for it.

Q: Anything else you’d like chefs to know?

A: We’re here as partners. Whether you’re creating seasonal specials, developing plant-forward menus, or scaling for high-volume service, our team is ready to support you. From the field to the kitchen, D’Arrigo California has built and nurtured the Andy Boy label for chefs who won’t compromise on quality.

You can source the Andy Boy items below from What Chefs Want:

Broccoli 14ct
Broccoli Crowns
Cauliflower
Butter lettuce
Green leaf crowns
Green leaf 24ct
Iceberg lettuce 24ct liner
Iceberg lettuce 24ct cello
Romaine 24ct
Romaine hearts 12x3s & 48ct
Celery
Red leaf 24ct
Broccoli Rabe
Sweet Baby Cauliflower

Looking for some inspo? Check out the Andy Boy recipes for some innovative (and delicious!) ways to use their produce.

May 08 2025

43

Fresh From Florida: Food Tastes Better When It Is Grown Closer to Home

By Lauren Kellum | Farm To Table, Fruit, Local, Local and Specialty, Vegetables, What Chefs Want

At What Chefs Want, we believe sourcing local isn’t just a trend. It’s a responsibility, an opportunity, and above all, a source of incredible flavor. We’re committed to connecting chefs with regional producers who are passionate about their craft. That’s why we’re proud to share this message from our partners at Fresh From Florida. Their mission aligns perfectly with ours: supporting local farms, boosting regional economies, and bringing your guests the freshest ingredients possible.

Welcome to Fresh From Florida. We want to share with chefs the amazing assortment of fruit, vegetables, seafood, meat and other products, grown right here in Florida. With 44,400 farms and ranches spread over 9.7 million acres, Florida has a reputation of producing a wide variety of fresh and tasty food. From plentiful fruit groves to vegetable crops, seafood and cattle, these farms, abundant waters and ranches provide Floridians with the opportunity to eat good and do good.

And that’s exactly what Fresh From Florida is all about: supporting local Florida farmers, helping to create jobs in our communities and of course, making sure you can share with your customers all the fresh flavors Florida has to offer.

Fresh From Florida promotes Florida’s agricultural products through consumer marketing campaigns, partnerships with more than 100 grocers domestically and internationally and is an established presence at industry trade shows.

We conduct annual brand awareness surveys to measure brand recognition and to understand what drives consumers to purchase products that carry the Fresh From Florida logo. Not only is taste important for chefs, but information about consumer preference and logo recognition may encourage you to consider purchasing Fresh From Florida commodities for your menu.

Fresh From Florida Brand Awareness Survey

88% of consumers surveyed recognize the Fresh From Florida logo
66% are willing to pay more for Florida-grown products
79% of respondents said purchasing locally grown fresh produce is important
69% of respondents said they always look for locally grown products

Top 4 reasons for buying Florida-grown produce

Fresher
Support Florida
Support farmers
Support local economy

At the heart of the marketing program is the sunny Fresh From Florida logo highlighting reliable Florida-grown commodities. We leverage the logo to generate brand awareness with the goal of encouraging consumer purchases and spotlighting the importance of buying local and supporting Florida farmers. A comprehensive, year-round multi-media campaign targets key demographics to let consumers know what’s in season, how to use products in recipes, why Florida-grown commodities are the best and how to find them.

Fresh From Florida is looking forward to developing a partnership with Florida’s foodservice outlets and chefs by increasing the demand for our Florida-grown commodities through B2B (restaurant to farmer) relationships and through farmer to foodservice distributor channels. In addition, Fresh From Florida wants to extend the power of our multi-media marketing campaign to the South’s foodservice outlets & chefs.

Look for upcoming emails and information about Fresh From Florida as we build this partnership to offer the best of Florida flavors to your guests and at the same time support Florida farmers. Choose fresh and remember, food tastes better when it is grown closer to home.

* If you are in our Southern Region and want to check out what we have Fresh From Florida, click here to see our current Fresh From Florida list!**

For more information, please contact:

Dan Murphy

Fresh From Florida

Florida Department of Agriculture & Consumer Services

Division of Marketing & Development

Daniel.Murphy@FDACS.gov

850-617-7327

Or

Palmer Linscott

Fresh From Florida

Florida Department of Agriculture & Consumer Services

Division of Marketing & Development

Palmer.Linscott@FDACS.gov

850-617-7343

Apr 24 2025

24

Grinding Grain the Old-Fashioned Way: Weisenberger Mill

By Lauren Kellum | Baking, Breads, Chef's Feed, Farm To Table, Gluten Free, Local, Staples, What Chefs Want

For chefs who care about quality, tradition, and local sourcing, few names carry more legacy than Weisenberger Mill. Nestled on the banks of the South Elkhorn Creek in Midway, Kentucky, this six-generation family mill has been producing flour, cornmeal, and grits since 1865. We sat down with Phil Weisenberger to talk about what makes their products different—and why that still matters in a professional kitchen.

Q: Weisenberger Mill has been around since 1865. How does that kind of long-standing tradition influence the way you work today?

Phil Weisenberger:
We don’t change much. Things stay the same in a good way. We’re pretty hands-on—we’re small, so we can watch all the little details: how we’re grinding, how we’re packaging.

We buy grain directly from farmers, bring it in, clean it, grind it, and package it. Nothing’s outsourced. It’s the old-fashioned way.

Q: That kind of attention to detail—how does it translate to quality and consistency?

Phil:
That’s one of our cornerstones. We really focus on consistent quality. Over the years, that’s something I’ve learned is incredibly important. If a chef orders from us today and again six months from now, it’s going to perform the same every time.

Q: What sets your products apart from mass-market options?

Phil:
Our grits are old-fashioned, not quick. They take a lot longer to make, but they have much better texture and flavor. And our cornmeal isn’t degermed like a lot of what you find in stores. Degerming makes it more shelf-stable, but it strips out nutrients and flavor.

We rely on product rotation. We don’t make massive batches and warehouse them. Orders come in a week ahead—we make them fresh and ship them out. That’s a big difference. Larger mills focus on making a lot and storing it. We focus on quality.

Q: Do you work directly with local farms?

Phil:
Absolutely. For example, we’ve been buying white corn from the same family farm for over 30 years—now we buy it from the grandson of the farmer my grandfather bought from. Most of our grain comes from within a 100-mile radius.

And beyond that, it’s all part of a bigger family operation. Many of the folks here have been with us for years. Same goes for our suppliers. Food and family go hand in hand—that’s what makes it work.

Q: Do you get feedback from chefs using your products?

Phil:
Most of our products go through distributors, like What Chefs Want, so we don’t always get direct feedback. But I save a lot of it in emails when I do hear it. I remember Alton Brown tweeted once about the best grits he’d ever had—he’d eaten at a restaurant in Nashville called Biscuit Love and wanted to know where they came from. They were ours.

When chefs put us on the menu, that’s really flattering. It’s an honor.

Q: You’ve been part of the mill your whole life—what keeps you going?

Phil:
I started working here when I was 12, during summer breaks with my dad. My brothers did too. When your name’s on the building, you feel a responsibility. It’s all hard work, but so is everything. You just have to choose your hard.

The best part is hearing from customers—stories like, “I remember coming here as a kid,” or, “Those grits made our Christmas dinner.” That makes it worth it.

Q: Anything else you want chefs to know?

Phil:
We’re easy to work with. If there’s an issue, we handle it fast. That matters just as much as the quality of the product. Also, we’ve been local before “local” was cool. We didn’t go chasing that—it found us. And we’re proud to be part of what chefs are doing in their kitchens.

Find these Weisenberger ingredients at What Chefs Want. Click your region below to see what is available to you, or search Weisenberger:

Apr 10 2025

27

NoTree® by World Centric: A Smarter Take on Takeout

By Lauren Kellum | Catering, Chef's Feed, Grab & Go, Paper / To-Go, What Chefs Want

Chefs put their heart into every dish. But what happens when that dish goes out the door? Packaging matters—not just for presentation, but for freshness, functionality, and the message it sends about your restaurant. That’s where World Centric’s NoTree® Collection comes in.

Designed with chefs in mind, NoTree® cups and bowls offer a durable, compostable alternative to traditional food packaging. Made from FSC® certified bamboo fiber, these products deliver the performance you need—without the plastic, the waste, or the environmental guilt. Whether you’re serving up a piping hot latte, a comforting bowl of ramen, or a fresh grain bowl to go, NoTree® packaging is designed to handle it all.

What Makes NoTree® Different?

While most paper-based takeout containers rely on virgin tree fiber and petroleum-based linings, making them tough to even recycle, NoTree® paper is designed to break down and return to soil when composted.

Made from fast-growing bamboo – Unlike traditional paper products that rely on deforestation, NoTree® paper products use bamboo, a rapidly renewable resource that requires no replanting.
Lined with a bio-based compostable coating – Unlike petroleum-based coatings, which create toxicity and environmental pollution, NoTree® containers use a bio-based compostable lining made from plant sugars that resists grease and moisture buildup.
FSC® certified – This certification ensures that the materials used come from responsibly managed forests, helping to protect biodiversity and ecosystems.
100% compostable – NoTree® paper products break down in industrial composting facilities, preventing unnecessary landfill waste and offering a sustainable end-of-life solution.

Performance Meets Sustainability

While sustainability is important, functionality is essential. NoTree® hot cups and bowls are designed to perform under pressure—whether it’s the heat of freshly brewed coffee or the moisture of steaming soup. They maintain structural integrity, resist leaks, and provide a premium feel that matches the quality of your culinary creations.

Hot Cups – Available in multiple sizes, these cups are sturdy, leak-resistant, and designed for everything from hot chocolate to craft lattes and teas.
Bowls – From hearty ramen to fresh poke bowls, NoTree® bowls are built to handle both hot and cold foods. They won’t turn soggy or lose their shape, ensuring that food looks and tastes its best from kitchen to customer.

A Better Choice for Your Kitchen—and Your Customers

Today’s diners expect more than just great food—they’re looking for restaurants that align with their values. Sustainability plays a growing role in purchasing decisions, and offering compostable, responsibly sourced packaging is an easy way to show your customers you care.

Restaurants across the country are making the switch, recognizing that small changes add up. By replacing plastic-lined cups and bowls with NoTree®, you’re reducing waste, minimizing plastic use, and making a meaningful environmental impact—all without sacrificing performance or presentation.

Doing More for the Planet

By choosing NoTree® products, you’re not just opting for compostable, eco-friendly packaging—you’re also supporting a company that’s committed to global change. World Centric donates 25% of its profits to grassroots organizations that are working on environmental and social issues around the world. These organizations are dedicated to protecting ecosystems, empowering communities, and creating lasting positive change.

Ready to Make the Switch?

When every detail counts, your packaging should reflect the same care and craftsmanship you put into your food. NoTree® makes it easy to serve up sustainability, without compromise.

Choose NoTree®. Choose compostables. Choose a better way to do takeout.

Click on the World Centric banner in your ordering app to view our full assortment, or click your location below to go right to your available selections of World Centric items!

Rockies Selection

South Selection

Central Selection

Mar 20 2025

29

Say Cheese! Why Restaurants Should Stock Up on Cheese Merchants’ Best

By Lauren Kellum | Charcuterie, Cheese, Dairy, Gourmet Cheese, Italian

Cheese is more than an ingredient—it’s a key player in unforgettable dishes. It’s what keeps diners coming back for that perfect bite of pasta, that unforgettable slice of pizza, or that Instagram-worthy cheeseboard. And when it comes to sourcing premium cheeses for your menu, Cheese Merchants has exactly what chefs want: quality, consistency, and a range of options that make every dish shine.

Shredded parmesan cheese from Cheese Merchants

Grated parmesan cheese from Cheese Merchants

A Cut Above: What Makes Cheese Merchants Special?

Cheese Merchants is a supplier that stands out from the rest. They specialize in high-quality aged Parmesan, Romano, Asiago, and other hard cheeses that are crafted to meet the high standards of professional kitchens. Cheese Merchants is one of the largest importers of Pecorino Romano in the world, bringing this bold, salty classic to chefs who demand the best. Their cheeses are aged to perfection, expertly grated, shredded, or shaved to save you time, and packed for maximum freshness.

No fillers, no additives—just pure cheese that speaks for itself. And unlike some mass-produced cheeses that lose their character in processing, Cheese Merchants’ products maintain the deep, nutty, and robust flavors that chefs rely on to make their dishes pop.

Where Cheese Merchants’ Products Shine

Cheese Merchants’ lineup goes beyond just having a great Parmesan or Romano on hand. Their cheeses are workhorses in the kitchen, adaptable to a variety of menu items. Here’s where their cheeses can take your dishes from good to “can I get another order?”

1. Pasta Perfection

There’s no pasta dish that doesn’t benefit from the right cheese. Cheese Merchants’ aged Parmesan is a must-have for finishing pastas with a punch. Their Pecorino Romano is a staple for a proper Cacio e Pepe, while their Asiago adds depth to creamy Alfredo sauces.

2. Pizza That Brings Customers Back

Every great pizza needs a cheese that melts beautifully and delivers bold flavor. Cheese Merchants’ Parmesan add the perfect bite to your house-made tomato sauce, while their aged cheeses bring a complexity that balances out rich toppings. Plus, pre-shredded options save time without sacrificing quality.

3. Soups, Sauces, and More

From French onion soup with a cheesy, bubbling crust to a Caesar dressing that actually tastes like it was made in-house, Cheese Merchants’ products bring depth and authenticity. Their shaved Parmesan is a game-changer for topping everything from creamy risottos to crisp salads.

4. Next-Level Sandwiches and Burgers

Want a burger that stands out? A sprinkle of Asiago in the patty mix adds a savory boost. A finish of Parmesan crisps on a grilled cheese sandwich? That’s the kind of detail that makes your lunch menu a go-to.

steak with blue cheese from Cheese Merchants

Spaghetti with parmesan from Cheese Merchants

Time-Saving, Quality-Boosting Cheese

One of the best parts? Cheese Merchants understands the pace of restaurant kitchens. Their cheeses come in formats that reduce labor while keeping quality high. Pre-shredded, grated, and shaved options mean less prep work and more consistency, while their bulk packaging options are designed to keep your kitchen stocked without unnecessary waste.

Why Chefs Trust Cheese Merchants

Consistent Quality: Every wheel, block, and shred meets high standards for flavor and texture.
Aged for Maximum Flavor: No shortcuts, just great cheese that tastes the way it should.
Restaurant-Friendly Formats: Whether you need shredded, grated, or whole, they’ve got you covered.
No Unnecessary Additives: Just pure, high-quality cheese.

So, if your kitchen is serious about serving dishes that keep customers coming back, it’s time to stock up on Cheese Merchants’ best. Because when it comes to cheese, you don’t just want any Parmesan—you want the good stuff.

And that’s grate news for your menu.st real-deal barbecue, done right. Talk to your What Chefs Want customer advocate today to get your hands on some of the best smoked meats in the business.

Find these Cheese Merchant Products at What Chefs Want:

Asiago – 0.5 lb (Item #91441)

Asiago – 20 lb wheel (Item #91870)

Asiago (Item #91001)

Blue Cheese Crumbles – 5 lb bag (Item #91162)

Blue Cheese Crumbles – 4/5 lb case (Item #15407)

Feta – 2/8 lb case (Item #15430)

Feta – 8 lb (Item #91043)

Parmesan – Shaved – 4/5 lb case (Item #15453)

Parmesan – Shaved – 5 lb bag (Item #96542)

Parmesan – 19 lb avg wheel (Item #91872)

Parmesan – Grated Fresh – 5 lb bag (Item #91272)

**Items may not be available in all regions

Feb 27 2025

30

Hicks Smoked Meats: Quality, Craftsmanship, and a Whole Lot of Passion

By Lauren Kellum | Beef, Catering, Gluten Free, Meats, Pork, Poultry, Southern Foods

When it comes to smoked meats, few names carry as much weight as Hicks Smoked Meats. A family-owned business built on a foundation of passion, craftsmanship, and an unwavering commitment to quality, Hicks has been perfecting the art of barbecue for decades. From feeding small-town church fundraisers to serving Fortune 500 companies and legendary figures like Sam Walton, the journey of Hicks Smoked Meats is as rich as the flavors they create. We sat down with founder and pitmaster and owner Darrell Hicks, COO Rick Peterson, and Director of National Accounts Mark Lloyd to talk about what makes their products special and why chefs should be paying attention.

What Chefs Want: Hicks Smoked Meats has an incredible history. Can you tell us how it all started?

Darrell Hicks (Founder, Pitmaster & Owner): Well, you know, it kind of all started when I was growing up. We lived next to an 85,000-acre swamp down in Louisiana. I didn’t like to make the bed or sweep the floor, so I did the cooking. A lot of times, what we would catch in the swamp, that’s what we’d eat. My mother was a fantastic cook—she demanded excellence. My daddy ran a big meat locker, working with hogs and beef, and from the time I was about seven years old, I worked with him. One thing I picked up was that if you’re gonna do something, you do it right. That stuck with me.

I went on to college at LSU and then worked for John Deere. I always did a lot of cooking on the side—for churches, benefits, you name it. My dad had a seasoning that was just unbelievable, and I started using it. One thing led to another, and when I was in Arkansas, I built my first barbecue pit. Then I moved to Missouri and built a bigger one. Pretty soon, I was doing fundraisers, and then I entered a barbecue contest. First time out, I got second place—not good enough for me. I came back and started winning. After we took home the grand champion title at the Memphis in May World Barbecue Championship and the World Pork Expo, I knew we had something special.

That’s when I shifted to catering, feeding thousands at a time, including Sam Walton of Walmart fame. He told me straight up, “You need to get this stuff into the market.” And that’s exactly what we did.

WCW: Hicks Smoked Meats is known for its quality. What makes your products different from other smoked meats out there?

Rick Peterson (COO): We’d like to think we’ve set the bar for a lot of successful restaurants, caterers, sporting, and entertainment venues. Our products are all-natural, gluten-free, no MSG, and have our signature moisture, flavor, taste, and tenderness.

Darrell: And that quality is everything to me. When I visit the plant, the first thing I look at is the hickory wood. It better be so green that it’s got squirrel tracks on it! That’s what gives us the smoke profile that’s different from everybody else. We don’t use liquid smoke, and we don’t rush the process. The Boston Butt, for example, gets smoked for 11 hours. At midnight, they come in and throw another load of green hickory in because I want that good smoke all the way through. We buy the best Boston Butt you can buy, the highest premium cut, because if you don’t start with quality, you can’t finish with quality.

WCW: What kind of smoked meats do you offer that chefs should know about?

Darrell: We’ve got a lineup that makes me hungry just talking about it. Our Boston Butt is one of our bestsellers. We season it with our 100-year-old family blend of spices, smoke it for 11 hours, and then chill it immediately to retain all that moisture and tenderness. It’s perfect for dinner plates, sandwiches, or BBQ nachos.

Our hickory-smoked chicken leg and thigh quarters are another favorite. They’re seasoned with our award-winning blend and smoked until they’re juicy and tender. Then there’s our maple flavored bacon wrapped chicken thighs, boneless and skinless, with a maple glaze that’s a hidden gem. When I ran my restaurant, we sold 20,000 of these a year through the drive-thru alone!

And let me tell you about our honey butter-smoked turkey breast—it’s seasonal, but it’s one of the best products we’ve ever made. We take real boneless, skinless turkey breast (not that processed stuff), smoke it lightly, then give it two baths in real butter and honey. One company alone bought 600 of them last year, and they told me they have to have them again this year.

WCW: For chefs in restaurants, how easy is it to work with Hicks Smoked Meats?

Mark Lloyd (Director of National Accounts): Super easy. That’s the beauty of it—our meats are fully cooked, so chefs just heat and serve. It’s a great solution for restaurants that want to offer high-quality barbecue without the labor and time commitment of smoking meats in-house.

One of the biggest challenges in the back of the house today is finding skilled labor. With our products, you’re getting that same slow-smoked, competition-level flavor, but it’s ready to go. When a chef opens a bag of our smoked meat, they’re getting a consistent product every single time. It provides an exceptional canvas for chefs to craft their own menu creations with sauces, presentation and whatever their imagination inspires.

We’ve seen restaurants use our meats for everything from gourmet sandwiches to breakfast dishes like brisket hash or pulled pork eggs Benedict.

WCW: What’s next for Hicks Smoked Meats?

Darrell: We’re always working on new products. Right now, we’re playing around with smoked pastrami and smoked fried chicken. I’ve got a 17-ingredient seasoning blend that’s been in my family for over 100 years, and we’re always looking for new ways to use it.

But one thing that won’t change? Our commitment to quality. Whether we’re serving a small-town diner or a packed stadium, we make sure every piece of meat that leaves our kitchen is something we’d be proud to serve at our own table.

If you’re a chef looking for consistently great smoked meats without the hassle, Hicks Smoked Meats is ready to be your secret weapon in the kitchen. No fuss, no gimmicks—just real-deal barbecue, done right. Talk to your What Chefs Want customer advocate today to get your hands on some of the best smoked meats in the business.

Find these Hicks Products at What Chefs Want:

Smoked Boston Butt – #00453 (5 lb avg) #00452 (3/5lb case)

Smoked Beef Brisket Sliced – #00047 (2/5lb case)

Smoked Chicken Thigh – #82523 (2/5lb case)