Jan 09 2026
57

Major Food and Beverage Trends to Watch in 2026 

By | Baking, Beverages, Chef's Feed, Dairy, Farm To Table, Gourmet, Local, Paper / To-Go, Produce, Staples

What Chefs Want’s take on the shifts shaping menus in the year ahead

The pace of change in food and beverage hasn’t slowed. If anything, 2026 is shaping up to be a year defined by high-functioning ingredients, bold flavor work, and a return to timeless cooking foundations. For chefs, these trends signal new ways to design menus that are both practical and full of character. Below is a look at the movements gaining momentum and how WCW can help keep kitchens stocked for whatever comes next.

1. Powerhouse Protein

Protein is still ruling the conversation, but the story is getting more nuanced. Consumers want foods that satisfy, support wellness goals, and feel like a treat at the same time. That means protein is showing up in classic formats and unexpected places.

For chefs, this opens a lane to build dishes that feel indulgent without drifting into the overly heavy. High-protein desserts, savory takes on protein-packed breakfast bowls, and globally inspired preparations of plant-based proteins are becoming more common.

WCW can support this shift with a wide range of animal and plant proteins, along with specialty items like mung bean for operators who want to test out new formats on limited-time menus.

2. Gut Health and the Fiber Foothold

Fiber is having its moment again, and diners are paying attention to how certain ingredients make them feel. Prebiotic roots, functional beverages, and fiber-enriched pantry staples are fueling interest in foods that support digestion without sacrificing taste.

Chefs can tap into this movement by using more whole-grain pastas, legumes, fermented products, and produce-driven sides. Beverages with prebiotic add-ins or fiber-rich snacks for grab-and-go programs fit neatly into the trend as well.

WCW offers everything from ancient grains and specialty beans to kombuchas and fermented ingredients, making it easy to layer digestive benefits into recipes without reinventing the wheel.

3. Ancestral and Traditional Ingredients Make a Comeback

Tallow, heritage fats, and techniques rooted in older culinary traditions are returning. Diners are curious about the flavor and texture that come from ingredients their grandparents used, especially when paired with modern plating or refinement.

Chefs can bring depth and nostalgia to menus with tallow-fried potatoes, butter-forward sauces, vinegar-driven condiments, or house-made tonics. These ingredients pair well with simple preparations that let the natural character shine.

WCW sources a range of premium fats, global vinegars, and traditional pantry staples that help chefs explore these throwback flavors with consistent supply and quality.

4. Smarter, More Functional Beverages

Drinks are now expected to work harder. Consumers are gravitating to beverages that provide focus, calm, energy, or nourishment.

For chefs, this can influence both nonalcoholic programs and daypart expansions. Think house-made adaptogen lattes, RTD functional drinks at the counter, prebiotic spritzers, or hydration-focused mocktails that feel elevated but still practical.

WCW’s beverage lineup includes options designed for wellness-focused drink programs as well as ingredients to craft signature functional beverages in-house. We also have a line of dealcoholized wines, Maison Noel de France, that preserves the wine’s original structure, nuance and character, while removing the alcohol.

5. Flavor Innovation: Sweet, Spicy, Savory Layers

The boundary between categories is fading. Chefs are experimenting with combinations that blend sweet with spicy, tangy, or savory components.

This presents an opportunity to rethink sauces, glazes, desserts, and even beverages. Highlights include chili-spiked sweets, layered vinaigrettes, or desserts featuring unexpected spices. Global ingredients like gochujang, Aleppo pepper, and Chantico agave syrup fit squarely into this shift.

WCW’s global pantry makes it simple for chefs to test new combinations and introduce bold signatures that stand out.

6. Mindful Indulgence and Justified Choices

Consumers want to indulge, but they want to feel good about it. That has sparked interest in sweets and snacks made with straightforward ingredients like honey, fruit concentrates, maple syrup, and minimally processed chocolate.

Chefs can respond with pastries sweetened naturally, desserts with transparent ingredient stories, or premium treats built around craftsmanship and clean labels. A focus on balance can keep menus appealing to diners looking for something satisfying that still aligns with their values.

WCW carries a range of natural sweeteners, artisan chocolates, and premium baking ingredients that support this shift toward honest, simple indulgence.

7. Time and Occasion-Based Formats

More diners are eating in micro-moments: during commutes, between meetings, or while unwinding alone. Products tailored to these small, specific windows are on the rise.

For chefs, this can mean rethinking portion sizes and packaging. Single-serve desserts, snackable proteins, grab-and-go bowls, and comforting offerings designed for “me-time” can help operators capture occasions beyond traditional mealtimes.

WCW helps kitchens build these formats with ready-to-eat items, portioned proteins, convenient packaging options, and premium bases that hold well for grab-and-go.

8. Sustainability, Ethical Sourcing, and Transparency

Diners want to know where food comes from and how it was produced. That includes a renewed interest in animal welfare, regenerative agriculture, and heritage production methods.

Chefs can lean into storytelling here. Dishes built around pasture-raised meats, traceable seafood, small-batch dairy, or region-specific produce help meet guest expectations and strengthen brand identity.

WCW’s vendor partnerships, local sourcing programs, and transparent product information make it easier for chefs to highlight integrity and sustainability throughout the menu. You can easily find our Local options via our ordering app or visit our What’s Local Now page to see a list of local produce that is ready for you now!

9. Rediscovery of Dairy

Dairy is regaining ground, particularly in wellness-leaning formats like probiotic dairy drinks, cultured products, and high-protein dairy snacks.

Chefs can refresh dairy applications with kefir-based dressings, cultured-cream desserts, whipped butters, or yogurt-forward sauces. Combining classic dairy flavors with modern nutrition cues is a strategic way to meet demand.

WCW continues to expand access to premium dairy lines, specialty cheeses, and cultured products for chefs ready to explore this return-to-real movement.

Global Behavior Themes Shaping 2026

Across these ingredient and format trends, several broad consumer patterns are influencing how diners choose food:

  • Relaxed sociability – More guests are gathering casually, often earlier in the day. Coffee bars, brunch offerings, and lighter social plates align well with this shift.
  • Time for me – Self-care minded diners want comforting, nurturing food moments. Warm beverages, personal-sized treats, and calming flavors support this trend.
  • Vitality and longevity – Diners are looking at food as a long-term investment. Whole ingredients, functional add-ins, and balanced preparations appeal to guests thinking about tomorrow as much as today.
  • Justified choices – Value still matters, but diners don’t want to compromise on flavor or ethics. Chefs who communicate sourcing and intent help build trust.

WCW’s assortment, flexible ordering, and focus on service give chefs room to test ideas, respond quickly, and keep costs aligned with demand.

Attribution

Thanks to Olivier Geyer for contributing to this blog! Based on insights from Innova Market Insights, FoodNavigator, Whole Foods Market, Forbes, Food Business News, Grocery Business Magazine, Nasdaq, IFT, The Food Institute, Better Homes and Gardens, Business Insider, and other food and beverage industry sources.

Dec 16 2025
57

World Centric Compostable Packaging for Tailored Takeout 

By | Chef's Feed, Paper / To-Go

As takeout and delivery continue to shape the future of foodservice, having durable, dependable, and sustainable packaging is more important than ever. Customers expect convenience, but they also care about the environmental footprint of their dining choices. With World Centric compostable specialty containers, you can deliver the same high-quality dining experience your guests enjoy in-house—while staying true to your commitment to sustainability.

From tacos to salads to burrito bowls and loaded hoagies, World Centric specialty compostable containers are designed to protect your food, elevate your presentation, and keep petroleum-based plastics out of landfills.

Durable Compostable Products to Help You Serve the Best Takeout

World Centric offers a complete line of sturdy, plant-based takeout containers that meet the needs of modern foodservice operations. Whether you’re running a restaurant, deli, food truck, grocery store, or café, our specialty containers provide a safe and secure way to package meals on the go—without sacrificing performance or appearance.

Specialty Compostable Containers for Every Menu Item

Taco Box: Keeps tacos upright, fresh, and intact from kitchen to customer with durable molded fiber that resists leaks and sogginess.

Salad Bowl: Made from PLA, a compostable plastic derived from plant sugars, and perfect for salads, açai bowls, and other cold entrées. Freezer safe and crystal-clear to show off your signature dishes.

Burrito Bowl: Ideal for bowls, burritos, and loaded creations with strong molded fiber that supports heavy fillings, heat, and saucy recipes.

Hoagie Box: Sized for subs, sandwiches, and wraps with a durable, grease and moisture resistant design to keep contents neatly contained.

Why Chefs Choose World Centric Compostable Packaging

Serve Up Quality With Durable, Molded Fiber & PLA Packaging

Our molded-fiber products and clear PLA salad bowls are designed to deliver a standout takeout experience:

Molded Fiber Containers

  • Made from renewable plant fibers such as sugarcane and bamboo
  • Durable, grease and moisture resistant, and gluten free
  • No wax or petroleum-based plastic lining
  • Compostable in industrial composting facilities

Clear PLA Bowls

  • Made from PLA, a compostable bio-plastic made from plant sugars
  • Provides a clear, premium look without petroleum plastic
  • Freezer safe and suitable for cold entrees and desserts
  • Composts in 2 to 4 months in an industrial composting facility

When You Choose Compostable Packaging, Everybody Wins

Investing in compostable takeout packaging is a choice your customers notice—and appreciate. By offering alternatives to petroleum-based plastics, you help reduce landfill waste and promote composting as a practical, planet-friendly solution.

Your brand benefits too. Sustainable packaging shows your customers you care about the planet, your community, and the future of foodservice. The result? Happier customers, stronger loyalty, and a reputation for responsible leadership.

Supporting the Environment From Start to Finish

The average person generates more than four pounds of trash every day—with much of that ending up in landfills. Petroleum-based, food-soiled packaging only makes this worse since it contaminates recycling streams and is often discarded as waste.

World Centric containers are designed to break that cycle. Our plant-fiber and PLA products are made to fully compost at the end of their lifecycle, helping divert organic waste from landfills and return nutrients to the soil.

Your Takeout Packaging Helps Support Global Environmental Programs

By choosing World Centric products, you’re not just opting for compostable, eco-friendly packaging—you’re also supporting a company that’s committed to global change by donating 25% of its profits to:

  • Support global grassroots environmental and social programs
  • Offset carbon emissions
  • Assist communities working toward climate resilience and sustainability

When you choose World Centric, you’re delivering quality takeout to your customers—and helping to create a more just and sustainable world.

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

Dec 11 2025
55
Cacao Noel chocolate being poured by pastry chef

Q&A with Chef Eric: Why Cacao Noel is the Chocolate Chefs Trust Most

By | Chocolate, Desserts, Gourmet, Holiday

In professional pastry work, chocolate isn’t just an ingredient. It is structure, shine, flavor, and the finishing touch that decides whether a dessert feels polished or forgettable. To help chefs work smarter and create better results, we sat down with Chef Eric, Corporate Pastry Chef for Cacao Noel and longtime member of the Paris Gourmet team.

Chef Eric has decades of global experience and hands-on expertise that have made him a trusted resource for chefs across the country. In this interview, Chef Eric shares his approach to chocolate, the unique qualities of Cacao Noel, and practical advice for chefs who want to get the most from their chocolate creations.

What would you say sets Cacao Noel apart from other chocolate brands?

Chef Eric: Versatility. You can bake with it, make ganache with it, temper it for décor. It fits anywhere. High end restaurants use it, smaller bistros use it, and even Disney uses it for all their chocolate needs. That tells you something about its consistency.

Cacao Noel’s couverture line covers everything from bold 64 percent darks to smooth 30 percent whites. The high cocoa butter content gives chefs clean meltability and reliable tempering. That consistency is why it works in so many styles of kitchens, regardless of volume or skill level.

As a pastry chef, how do you define good chocolate?

Chef Eric: It has character. Bitterness, sweetness, texture, flavor, color. Everything should be in balance. The cocoa percentage matters too because it changes how you use it. Some chefs also appreciate that Cacao Noel has no soy lecithin. For them, that is a big advantage.

Cocoa percentage drives flavor intensity, sweetness, and how chocolate behaves in recipes. Higher percentages mean stronger flavor and less sugar. Lower percentages are softer and sweeter. Chefs who understand these differences choose better chocolate for baking, mousse, décor, and dipping.

Many chefs still lean on standard or compound chocolate. How do you explain the importance of couverture?

Chef Eric: Couverture has cocoa butter. Compound chocolate uses vegetable oil. That alone changes the flavor and texture. Couverture has finesse. It melts better, tempers better, tastes better. It does cost more, but the quality is worth it.

Compound chocolate sets without tempering, but the finish is dull and the texture waxy. Couverture gives chefs shine, snap, and smooth melt. It’s the difference between a luxury bonbon and a mass market candy bar. For anything where appearance or mouthfeel matters, couverture wins every time.

When you’re developing a recipe or new technique, what qualities in chocolate matter most?

Chef Eric: The melting point and the taste. I taste the chocolate first. Then I know if it belongs in a mousse, with fruit, with nuts, or something richer. The chocolate decides the direction of the recipe.

Different chocolates interact differently with acidity, dairy, nut pastes, and sugar. Dark couvertures with higher percentages shine in ganache and truffles. Softer milk couvertures help balance sweeter desserts. White couverture supports decoration and flavor infusions. Knowing the chocolate upfront cuts trial and error.

What is your sales pitch when demonstrating Cacao Noel to chefs?

Chef Eric: I start with versatility. Then I ask what percentage they use most. That helps me match them with the right couverture. The goal is to understand what they need, and help them find the best product for them.

Cacao Noel’s lineup gives chefs many options:
• 64 percent for bold flavor
• 61 percent for balance
• 58 percent for smooth, all purpose use
• 36–38 percent milk for creamier applications
• 30 percent white for décor and fillings

Having the right percentage avoids wasted batches and saves time.

Chefs are cost conscious. Does higher quality chocolate help reduce waste?

Chef Eric: Yes. Good chocolate works better, so you use it more efficiently. Some chefs buy expensive fruit, nuts, or vanilla but cut corners on chocolate. That doesn’t make sense. If chocolate is the star, use good chocolate.

Bulk couverture also improves consistency across batches. Fewer remelts, fewer broken shells, cleaner finishes. Over time, that saves money and reduces labor.

What trends are you seeing in chocolate work?

Chef Eric: Honestly, not many. Chefs want classics again. Simple, recognizable chocolate desserts. The pandemic changed things. People want comfort and quality more than elaborate showpieces.

This shift puts more pressure on ingredients. When the dessert is simple, the chocolate has to shine. That is exactly where couverture makes the difference.

How do you coach chefs on choosing the right percentage?

Chef Eric: I ask what they usually use. That tells me where to start. Sixty four percent is our bestseller. The new 38 percent milk chocolate is doing really well too.

Dark chocolate around 60–64 percent hits the sweet spot for ganache, truffles, glazes, and classic pastries. Milk chocolates between 35–38 percent work for bars, fillings, and kid friendly items. White chocolate adds structure and color.

Anything else you want Chefs to know about you?

Chef Eric: We work with all kinds of customers. One in Chicago uses a custom blend of 80 percent coconut oil and 20 percent cocoa butter. It shows how flexible Cacao Noel can be. We’re here to support whatever chefs need.

Cacao Noel gives chefs a reliable, high performing couverture that works across applications and across kitchens. Whether the goal is better shine, cleaner tempering, richer ganache, or more efficient production, the quality shows up in every batch.

From small pastry shops to large theme parks, chefs choose Cacao Noel because it behaves the way chocolate should: consistent, flavorful, and ready for anything.

To find all Cacao Noel Products stocked by What Chefs Want by clicking your region below:

Dec 04 2025
58
Puzycki's Produce

What Chefs Want Announces Agreement to Acquire Puzycki’s Produce and Specialty Foods in St. Petersburg Florida 

By | Chef's Feed, Company News, Produce, What Chefs Want

Louisville, KY and St. Petersburg, FL — December 4, 2025 – What Chefs Want is pleased to announce that the company is under contract to acquire Puzycki’s Produce and Specialty Foods, a respected supplier of fresh produce and specialty food items based in St. Petersburg, Florida. The transaction is scheduled to close on January 12, 2026. 

Puzycki’s Produce, owned and led by Brian Puzycki, has served restaurants, schools, and foodservice operations across a wide stretch of central Florida for many years. The company operates from its primary St. Petersburg location and an additional warehouse in Vero Beach, allowing the team to support customers from Tampa Bay through Daytona and along the eastern corridor. Puzycki’s Produce is known for reliable service, strong relationships, and high quality fresh products. What Chefs Want will continue to operate these locations and will build upon the trusted foundation already in place. 

This acquisition expands the reach of What Chefs Want throughout the entire state of Florida. In recent years, the company has welcomed other Florida-based organizations into the What Chefs Want family, including The Garden Produce Company in Jacksonville, Florida, and more recently, Premier Produce in Dania Beach, Florida. With Premier Produce serving much of the eastern and southeastern regions and Puzycki’s Produce serving the western and central regions, What Chefs Want will now maintain a cohesive and strategically aligned footprint throughout the entire state. This creates new opportunities to strengthen logistics, streamline distribution, and deliver greater consistency and convenience for chefs from coast to coast. 

Ron Turnier, Chief Executive Officer and Founder of What Chefs Want, shared the following statement: 

“We are excited to welcome Puzycki’s Produce into our growing Florida network. Brian Puzycki and his team have built a trusted business with a strong reputation for quality and service. This acquisition allows us to serve chefs across the entire state of Florida with a larger catalogue of items and the full scope of What Chefs Want offerings, including meat, seafood, dairy, gourmet products, pantry staples, and to go and paper essentials. We look forward to supporting new customers and delivering the convenience and reliability that chefs expect from our team.” 

Brian Puzycki, owner of Puzycki’s Produce and Specialty Foods, added: 

“This partnership opens an incredible path forward for our customers. With What Chefs Want, we gain the resources, technology, and product depth needed to grow in a meaningful way. I am excited for what this will mean for chefs throughout the Tampa Bay region and for the future of our business.” 

In the coming months, What Chefs Want will begin introducing expanded services that are standard in its other markets. These include daily delivery, no order minimums, 24/7 customer support, and split case quantities across every product line. Florida customers will also gain access to the company’s robust online ordering and account management platform, which provides a fast and intuitive experience for professional kitchens. 

Current customers of Puzycki’s Produce will continue to receive dependable service from the local team they know and trust. What Chefs Want will also add resources in logistics, operations, marketing, and customer support to ensure a smooth transition and a strong platform for future growth in the region. 

Nov 25 2025
55

Celebrating the Small Businesses – The Heart of Our Food Chain

By | Dairy, Holiday, Local, Local and Specialty, Produce, Staples

Small Business Saturday reminds us why we do what we do. Every week we get to stand in the middle of a network built on trust, care, and real craft, connecting the growers, makers, and family run farms we admire with the chefs and customers who value their work. These relationships go beyond transactions. They carry stories, roots, and pride, and they show how much stronger our food community becomes when small businesses lift each other up.

Sunsprout Farms

Central Ohio

Sunsprout Farms is a family owned sprout producer in Central Ohio that has grown from a tiny operation in 1982 to a thriving North Linden facility serving everyone from small groceries to major distributors. They grow fresh, pesticide free sprouts year round with a small, dedicated team.

What does it mean to you to see your products featured in local restaurants?

It means a lot to us…we love seeing the sprouts we grew on the menu and our plates! And it’s inspiring to see that our small family farm, with the support of wholesalers like What Chefs Want, is able to have a place alongside much larger corporations in the food system. 

As a small business, what are you most proud of?   

We’re proud of being able to keep our food safety and quality control programs top notch, putting our resources into what matters. We love providing safe, good paying and dare we say enjoyable jobs for our crew.

What’s something you’d like chefs or restaurant partners to know about your work?  

We really strive to have the best quality sprouts available – we watch inventory closely and only ship out sprouts we expect to last as long as can be expected – please give us a try, and please reach out to us with any questions or concerns, no comment too small – we welcome feedback!!

Morning Fresh Dairy

Bellvue, CO

Morning Fresh Dairy is a fifth generation family farm in Bellvue, Colorado, producing all natural milk from cows raised and cared for on the same land since 1894. They focus on sustainable practices, healthy homegrown feed, and minimal processing to deliver fresh, hormone free milk to local families.

What does it mean to you to see your products featured in local restaurants?

Knowing our products are featured in local restaurants is a great source of pride for Morning Fresh Dairy. Being connected to our community and seeing our products in shops we frequent ourselves keeps us motivated to create the best-tasting, freshest dairy available. Great tasting food starts with great ingredients – and we are proud to be a part of this!   

As a small business, what are you most proud of?

Morning Fresh is dairy done right, and we are very proud of that fact! As a 5th-generation family-owned & operated farm, we are dedicated to producing all natural milk through regenerative agriculture practices, high-quality cow care, and our state-of-the-art processing facility. 

What’s something you’d like chefs or restaurant partners to know about your work?

Since 1894, Morning Fresh Dairy has been deeply rooted in our Northern Colorado community! Our beautiful farm is located in Pleasant Valley and is a hub of activity, with our Howling Cow Café storefront, holiday events, year-round dairy tours, scenic disc golf course, and more! 

Greener Roots Farm

Nashville, TN

Greener Roots Farm is Nashville’s first commercial scale hydroponic vertical farm, growing pesticide free, herbicide free, GMO free herbs and leafy greens year round for local restaurants and grocers. Using state of the art indoor systems, they save 90 percent of the water and land of traditional farming while producing ten times the yield in under 50 miles from farm to plate.

What does it mean to you to see your products featured in local restaurants? 

Our team, our family, and our friends live and eat in the communities where our products are used.  To be a small part of the successes of these restaurants and sharing local, healthy greens is what we do this for.

As a small business, what are you most proud of?  

We are most proud of the quality and consistency of our products that we get to deliver to our customers week after week.  We take pride in the farms, processes, and culture that allows us to be successful each day.

What’s something you’d like chefs or restaurant partners to know about your work?  

We are grateful for the opportunity to be in your kitchens and on your dishes, and we don’t take that responsibility lightly.  Meals gather people around the table for all different reasons – food is the great connector!

Gourmet Soy Foods

Granite City, Illinois

This tofu producer started in Granite City, Illinois in 2010, using simple, Non GMO American grown soybeans to create healthy, flavorful products. They pair traditional tofu making principles with precise, tech driven production to ensure consistent, high quality results every time.

What does it mean to you to see your products featured in local restaurants?
It’s incredibly rewarding to see local restaurants sharing our products. The innovation and creativity shown by local chefs is fantastic.

As a small business, what are you most proud of?
We are most proud of the partnership with the businesses and people we’ve met.

What’s something you’d like chefs or restaurant partners to know about your work?
We continually work with local chefs to incorporate tofu into new innovative dining experiences. Reach out and let us help you incorporate tofu as a healthy option in your menu.

Weisenberger Mill

Midway, KY

Weisenberger Mill is a six generation family mill in Midway, Kentucky that has produced flour, cornmeal, and grits on the same creekside site since 1865. They keep everything in house and stick to old fashioned methods, creating slow milled products with richer texture and flavor that chefs trust.

What does it mean to you to see your products featured in local restaurants?

Very proud!  We work very hard to make the best quality products.  

As a small business, what are you most proud of?

Our continued commitment to consistent quality for over 160 years.

What’s something you’d like chefs or restaurant partners to know about your work?

Being a small family-owned business is more than a job, it’s a way of life.

As you plan your next menu, take a moment to explore the small businesses that help keep our food community strong. You can find all of these partners in the ordering app, or visit our What’s Local Now page to see every local option available in your area. A few extra seconds of searching can bring real impact to the farmers, makers, and family run operations who put so much care into what they do. Supporting them keeps flavor close to home, and it keeps all of us connected.

Nov 18 2025
56

October Numbers Show Massive Momentum for Local Food in Schools

By | Local, Local and Specialty

October was Farm to School Month, and the Local Food Connection team at What Chefs Want saw real movement where it counts: on the ground, in schools, and in the fields.

Across Kentucky, Indiana, Illinois, and Ohio, schools purchased $219,738 worth of local products through our programs. That’s a 253% increase from last October. The message is clear—school food leaders want fresh, local ingredients and are making it a priority.

DOD Fresh Drives the Growth

Much of this growth came through the DOD Fresh program, which makes it easier for schools to order and receive local produce. In just one month:

  • 5,225 cases of local products were shipped to schools through DOD Fresh in these states, up 804% from the previous year.
  • Total DOD Fresh sales reached $104,062, a massive increase over last October.
  • Bringing in Colorado schools’ participation adds over $203,778 on local spending through DOD Fresh—an additional 5,499 cases!

Standout Performance Across Our Schools

In Kentucky, schools used both DOD Fresh and commercial accounts to source over 3,400 cases of local food, totaling $88,844 in sales. That’s a 403% jump from the same time last year. Vendor participation is also on the rise. In just one year, the number of local vendors grew from 4 to 15, and schools had access to 18 different produce options, from apples and strawberries to squash, kale, and onions.

Indiana schools weren’t far behind. DOD Fresh orders increased by 1,110%, with over 2,600 cases of produce delivered and more than $53,000 in sales. The state also added more producers, growing from 3 local vendors to 5.

We’re just getting started serving local in Illinois schools, which used DOD and other funds to purchase 306 cases, or $7,718-worth of local.

Out west, Colorado schools, which we also serve through DOD Fresh and commercial accounts, ordered 7,400 cases of local products during October.

What’s Fueling This?

Access and variety. Schools had more choice, more support, and more reasons to say yes to local. In October, we offered 18 kinds of local produce in each state through DOD Fresh and many more items across categories through other avenues for ordering, including on-bid and through micro-purchasing. From tomatoes apples, and potatoes to grains, dairy, and meat, local options were not just available—they were popular.

Don’t Miss Your Window

If your team is looking to keep or expand local purchasing next year, now is the time to act. Funding allocations for the next school year are due in some states as early as mid-December. Once that deadline passes, the window to plan with those dollars closes. Make sure your school is set up to take full advantage of what local can offer. 

Let’s Keep It Going

The numbers from October show what’s possible when farmers, food hub and distributors like us, technical assistance providers, and school nutrition teams work together. The Local Food Connection team is here to help schools build on this momentum year-round. From product variety to vendor partnerships, we’re ready to make next year even stronger.

Check out our updated Local List for Schools at
🔗 whatchefswant.com/local-food-now

Or contact us directly at
📩 schools@whatchefswant.com

Nov 18 2025
55

Why Verlasso Salmon Deserves a Place on Your Holiday Menu

By | Seafood

The holidays bring full dining rooms, celebratory energy, and guests ready to splurge on something special. It’s the season when chefs look for ingredients that deliver both beauty and performance on the plate. Verlasso salmon does exactly that. Raised in the pristine waters of Patagonia, it’s the kind of fish that impresses at first glance and keeps diners talking long after dessert.

A Salmon with Standards as High as Yours

Verlasso was born from a simple mission: to provide the best salmon for chefs and for the world. Their fish are raised in the remote, icy waters near Antarctica, far from pollution and crowded farming conditions. These deep, mineral-rich currents keep the salmon active and strong, which translates to firm texture, clean flavor, and rich color on the plate.

Each Verlasso salmon is carefully selected and graded by experts.

Beyond Sustainable, Truly Responsible

Verlasso stands out as the first salmon brand to achieve carbon-neutral production. Every part of its process is designed to respect the environment, from using 100% recyclable packaging to implementing farming practices that reduce impact on local ecosystems. Certifications like ASC and BAP back up these claims, giving chefs confidence that this is seafood with integrity.

In Patagonia, Verlasso’s farms operate in harmony with nature. The brand doesn’t just meet sustainability standards, it redefines them. This approach means chefs can serve premium salmon that aligns with growing diner expectations for transparency and responsible sourcing.

Built for the Demands of a Professional Kitchen

Holiday service doesn’t allow for inconsistency, and Verlasso’s attention to detail shows in every cut. Their D-trim and E-trim fillets are hand-processed to meet rigorous specifications, offering clean presentation and minimal prep. The skin-on fillets crisp beautifully, while the deep orange-red flesh stays moist under high heat or gentle sous-vide cooking.

Verlasso’s logistics are also chef-focused. Their salmon arrives fresh or frozen, carefully packed to maintain cold-chain integrity, ensuring the same premium texture whether it’s plated raw, smoked, roasted, or cured.

Making Salmon Shine on Holiday Menus

Salmon is a natural fit for the holidays because it’s versatile, indulgent, and adaptable to both classic and modern menus. Verlasso’s balanced fat content makes it ideal for several techniques:

  • Center-of-plate features: Pan-seared Verlasso fillets with champagne beurre blanc or pomegranate glaze offer festive color and flavor contrast.
  • Shared plates: Try a citrus-cured Verlasso gravlax or smoked salmon board with caper aioli, blinis, and herbs, perfect for cocktail hours.
  • Tasting menus: For fine dining settings, showcase Verlasso in smaller portions, such as a torched salmon crudo with pickled fennel and citrus oil.
  • Brunch service: Add Verlasso smoked salmon to your holiday Benedicts or serve it alongside soft scrambled eggs and chive cream.

Its clean, buttery taste pairs effortlessly with bright winter ingredients like blood orange, fennel, or roasted root vegetables. And because the color is so vivid, it photographs beautifully, an added bonus for chefs who want their specials to stand out online.

Why Chefs Keep Coming Back to Verlasso

Verlasso’s focus on freshness, consistent sizing, and reliable service takes the guesswork out of seafood sourcing. Each shipment reflects the same care and precision chefs bring to their craft.

From its Patagonian origin story to its forward-thinking sustainability practices, Verlasso salmon offers more than premium quality. It brings trust to the table. When the holidays call for ingredients that perform flawlessly and support your brand’s values, Verlasso is a smart and responsible choice.

In short: Verlasso salmon gives chefs a product that looks stunning, handles beautifully, and carries a story worth telling. This holiday season, let it anchor your seafood offerings and remind guests why your kitchen is their favorite celebration destination.

Oct 22 2025
55
extra virgin olive oil

Real Oil, Real Results: Why Chefs Are Turning to O-Med

By | Chef's Feed, Finishing Oil, Gourmet, Oils and Vinegars, Olive Oil, Vinegars

Chefs who know the difference between just olive oil and good olive oil are stocking O-Med. Why? Because when the product is grown, milled, and bottled with this much care, you don’t need to fake the flavor. We talked with Renée Forys, CEO of Venturus Foods, about what makes O-Med’s oils and vinegars different—and why they’re showing up in serious kitchens across the U.S.

Q: What is it that sets O-Med apart?

Renée:
“Well, the really interesting thing about O-Med is that they are fourth-generation growers… but they are also second-generation producers. They own the groves and they own the mill.

They own about 40,000 trees outside of Granada in Andalucía in southern Spain. The brother-sister team that own O-Med now— their father bought the mill. The mill was a really important part of the infrastructure in the region. The kids kind of challenged their father to rethink how the mill was set up. They said, ‘Let’s take a closer look. If we find any part of this mill that isn’t pristine, we rework it to meet our standards.’ And they did.

They ended up redesigning the entire system. No section of pipe is longer than about 12 feet. It’s completely demountable, so they can break it down, wash it, sanitize it, and put it back together quickly. That level of efficiency and hygiene is a huge part of what makes their oils so clean and consistent.

From the grove into the mill, time is of the essence. They really have control over that.”

Q: How does that control affect quality?

Renée:
“Because we own the groves and the mill. We do all the production exactly to our standards. We store it ourselves. We bottle it to order. And the owners of O-Med own half of Venturus Foods. So they also have control over the import into the United States.

All of those pieces together are the reason that we have the quality that we have, the availability that we have, and the market position in the United States.”

Q: Tell us about the varietals and how chefs should use them.

Renée:
“Arbequina, you’ll see it’s in a green bottle. It’s a bit more bright. Green apple, green banana—really bright notes. It’s perfect for fish, any kind of seafood, any kind of crudo. It’s incredible on your cheeses, salad, etc. It’s really good to finish things that maybe need a little bit more of a delicate touch.

Picual, it’s in the red tin, it’s robust, it’s more machismo. It’s fantastic on your high-value proteins. And on your tuna—phenomenal. The Picual is beautiful on roasted vegetables, anything coming off the wood fire grill. Also pasta, because the Picual holds up a little better to heat. It’ll hit that hot dish and be so fragrant. It’ll have a longer finish, whereas the Arbequina… it will have a slightly softer finish.”

Q: And what about your Molino La Condesa Extra Virgin Olive Oil?

Renée:
“We have a second label that we carry with you. It’s our bulk—Molino La Condesa. It’s a coupage. It’s a blend of Arbequina, Picual and Hojiblanca. The key difference for us is simply harvest time. The single varietals—the finishing oil—they’re in October. The coupage, everyday extra virgin, is typically late November. You get a little bit more mature fruit flavor and, of course, a better yield. So that’s how we get better value.

Molino is brilliant across the kitchen. It also has a high smoke point—about 375—so it’s perfect for sautéing, roasting, dressings. Olive oil cake, olive oil ice creams, everything.”

Q: And the vinegars?

Renée:
“The olive oil is from southern Spain, from Andalucía, outside of Granada. The vinegars are different—they’re in Catalonia, up near Barcelona.

We buy wine that could be bottled Spanish wine. We use this really old German method called Schützenbach. It’s really low, really slow, very consistent. That’s the reason we are able to produce a vinegar that’s very low in acidity—it’s about 6.4%—but it keeps all the characteristics of the underlying wine. Industrial vinegar takes about six hours. O-Med’s takes three weeks.

Our vinegars also have really beautiful color to them. Nothing looks oxidized or murky. Nothing is syrup-ized. We’re not cooking it down and adding sugars. There is some grape must in some of our vinegars. The Chardonnay and the Cabernet Sauvignon—they are aged in oak barrels for one year after they become vinegar.”

Q: Any unique products chefs should know about?

Renée:
“Our yuzu vinegar is very, very popular. We also have our yuzu oil, and both of those use Spanish-grown yuzu. We peel it and put it into the masher with the Arbequina olives to make the yuzu oil. The pulp is mixed with a little vinegar and grape must to produce the vinegar.

Our smoked oil—we take the pits from the olives in Andalucía. We send them to the humidor. He burns the pits, cools and filters the smoke, and passes it over sheet trays of our Arbequina extra virgin and bottles. We power our mill by burning pits. Homes in the region do the same thing. So this beautiful, dull smokiness is all around, and it’s got a really amazing olive oil essence to it.”

Q: What would a good entry point product be for chefs?

Renée:
“If it’s for finishing, it will be the one-liter Arbequina. For everyday use, it’s the five-liter Molino.”

Q: What’s the reaction from chefs when they taste it?

Renée:
“It’s taste it to believe it. The top restaurants in the world use our product. The places that these chefs love and respect use our products. It’s refreshing to have that available in regional markets, and it can only grow.

We have nine vinegars. We have three extra virgins. We have the yuzu. We have the smoked. Samples are readily available—just request them. We have little 40ml sample kits. Sometimes the chefs are like, ‘Oh, I love their vinegar,’ and they didn’t even know we had a rosé. Give them the whole breadth of everything we can offer.”

Q: Anything else chefs should know?

Renée:
“You have to pay good money for good extra virgin. You cannot cheapen out on it. Buying cheap, bad quality extra virgin olive oil is a bad decision. At that point, just buy a good quality canola and move on.”

If you’re looking for oils and vinegars that are treated like ingredients, not just commodities, O-Med should be in your kitchen. These aren’t mass-market products with a label stuck on. They’re grown with intention, milled under strict standards, and bottled with care by people who know exactly what they’re doing.

From the redesigned mill in Andalucía to the vinegar tradition in Catalonia, every step is built around doing things right. Not fast. Not cheap. Whether you’re reaching for your everyday bulk oil or finishing a dish with a bright Arbequina, O-Med gives you consistency and quality across the board.

These products aren’t trying to be trendy or dressed up. They’re rooted in family knowledge, clean farming, and a serious respect for the ingredient. No shortcuts. No mystery blends. Just real oils and vinegars that bring real flavor.

Taste it for yourself. Your guests will notice the difference.

See O-Med’s full line of ingredients in our CENTRAL region.

See O-Med’s full line of ingredients in our SOUTHERN region.

See O-Med’s full line of ingredients in our COLORADO region.

Oct 10 2025
56

What Chefs Want Announces Agreement to Acquire Premier Produce to Strengthen Fresh Foodservice Offerings Across Central and South Florida. 

By | Chef's Feed, Company News, Produce, What Chefs Want

Louisville, KY and Dania Beach, FL — October 10, 2025 – What Chefs Want, a leading foodservice distributor known for its chef-driven model and full-service product offering, today announced it has entered into a definitive agreement with Premier Produce, a respected Florida-based distributor with deep roots in produce sourcing and service, pursuant to which What Chefs Want will acquire Premier Produce for an undisclosed amount. The transaction is expected to close in November 2025. 

Founded in 2009, Premier Produce has built a reputation as a critical channel partner for chefs and managed accounts, connecting over 3,100 customer locations to a broad network of growers and suppliers. With distribution centers in Dania Beach and Melbourne, plus cross-dock facilities in Jacksonville, Lakeland, Naples, and Key West, Premier Produce has established a strong footprint across Central and South Florida. 

“This is a powerful step forward for What Chefs Want,” said Ron Turnier, What Chefs Want Founder & CEO. “Premier Produce has long been recognized for its quality, scale, and strong customer relationships. Together, we’ll be able to provide even greater access to the freshest ingredients, supported by the technology, logistics, and high-touch service that both companies are known for.” 

Premier Produce’s offerings include a full range of fresh vegetables, fruits, dairy, and grocery items, with unmatched depth and breadth in Florida markets. The company’s weekly customer communications, extensive product knowledge, and strong partnerships with leading growers have made it the partner of choice for both independent restaurants and national chains. 

“Joining forces with What Chefs Want allows us to take the next step in our journey,” said Jim Chlebogiannis, President of Premier Produce. “Our team has always been committed to delivering quality and service, and now we can expand that mission with additional resources, expanded product categories, and the innovative tools that What Chefs Want brings to the table.” 

The acquisition reflects What Chefs Want’s continued growth strategy, expanding its network of distribution facilities across the South and Southeast while staying true to its promise of no minimums, split cases, and daily delivery—all designed to make chefs’ lives easier. 

Together, the companies will focus on seamless integration, ensuring that customers continue to enjoy the personalized service and quality they have always relied upon. Over time, customers will also gain access to expanded product lines, new technology platforms, and additional service areas, as these enhancements are thoughtfully rolled out to ensure the best possible experience.  

Advisors 

Clayton R. Hume PPLC is legal counsel to What Chefs Want. Rothschild & Co. acted as the financial advisor to Premier Produce and Patzik, Frank & Samotny Ltd. is legal counsel to Premier Produce for the transaction.   

About What Chefs Want 
What Chefs Want is a chef-focused foodservice distributor that delivers a full line of fresh produce, meat, seafood, dairy, gourmet, staples, and to-go items. With a commitment to flexibility, convenience, and service, What Chefs Want empowers chefs to focus on their craft while ensuring kitchens are stocked with everything they need, when they need it. 

About Premier Produce 
Premier Produce, headquartered in Dania Beach, Florida, has been serving chefs, resorts, country clubs, and foodservice establishments since 2009. Known for its longstanding grower relationships, efficient logistics, and customer-dedicated sales force, Premier Produce connects kitchens to the freshest ingredients with speed and precision. 

Oct 02 2025
49

What Chefs Want advocates to get farm fresh foods into Kentucky schools

By | Local, Local and Specialty

Kentucky Department of Agriculture work multiple programs to connect local farmers with schools.

FRANKFORT, Ky. (Oct. 1, 2025) – For nearly 30 years the U.S. Department of Agriculture’s Department of Defense Fresh Fruit and Vegetable Program (DoD Fresh) has worked to increase access to farm fresh produce for school children through various funding sources.

Operating through a partnership between the USDA and the DoD Defense Logistics Agency, as well as the state distributing agencies in each participating state, DoD Fresh has programs in 49 states, including Kentucky, the District of Columbia, Puerto Rico, the Virgin Islands, and Guam. USDA does not impose a cap on the amount of USDA Foods entitlement used through this program and allocations may be changed on several dates throughout the year.

But even with the program, getting farm fresh products into schools can sometimes take an advocate. For Kentucky, that’s where What Chefs Want (WCW) steps in. As the state vendor for DoD Fresh, WCW delivers fresh, local fruits and vegetables to schools.

“Studies show farm produce from a local source has more nutrients than those that have to be shipped longer distances,” Kentucky Agriculture Commissioner Jonathan Shell said. “Healthier, more nutrient dense meals make for a child that is more focused, alert, and ready to learn. Partnering with What Chefs Want has allowed Kentucky schools to focus on nutrition closer to home, benefiting local farmers and school children alike.”

WCW, a family-owned foodservice distribution service created and headquartered in Kentucky, is one of the state’s dedicated partners for school nutrition. WCW works to help Kentucky and neighboring states’ schools procure fruits and vegetables from Kentucky farmers.

“Commissioner Shell and his team at the Kentucky Department of Agriculture have set the bar high – and we at What Chefs Want are responding with programs like none other in the United States,” said Anna Haas, WCW Local Food Program Director. “Together, we are ensuring more farmers, children, schools, and families across the Commonwealth can build a healthy farm to school economy through local food distribution.” 

WCW works with schools that want to divert some or all of their USDA Foods in Schools funds to the DoD Fresh program. Since the beginning of the 2025 school year, 504 Kentucky school locations have participated in the program, with 2,535 cases of Kentucky grown produce going to school cafeterias. By the end of October, at least 14 Kentucky farms and farmer aggregators will have participated including Barbour Farms, Barr Farms, Bosch Berries, Cornett Farm Fresh, Dennison Farms, Gallrein Farms, Goodin View Farms, Homegrown Direct, Kentucky Fresh Harvest, Mount Pleasant Acres, Stepping Stone Farm, Sustainable Harvest Farms, and multiple other family farms working under Farmers Alliance and H+H Farms. 

WCW provides a catalog of options for those schools including obtaining farm-fresh produce. Kentucky’s growing season from the first day of school in August through first frost in October allows for the purchase of farm-fresh favorites such as sweet corn, watermelon, red round tomatoes, grape tomatoes, cucumbers, zucchini, yellow squash, green bell peppers, yellow onions, and red onions.

For October and beyond, WCW will also add from Kentucky farms sweet potatoes, winter squash, apples, and greenhouse-grown strawberries.

Schools wanting to add additional items outside DoD Fresh can also receive in their deliveries Kentucky farmers’ frozen fruit, frozen sweet corn, school-approved salsas and marinara sauces plus local meat, dairy, eggs, and broadline goods.

“When students know they can eat local farm-raised food, it enhances and raises student participation, which we have at between 80 and 100 percent,” said Jack Miniard, Food Service Director for Harlan County Public Schools and Appalachian Challenge Academy. “The flavor cannot be beat when it’s packed fresh, delivered fresh, with that great quality.”

Last year, Kentucky schools spent about $7 million in funding with DoD Fresh. In the past, most of that product typically came from out of state, but WCW is working to provide local options for schools and keep that money with Kentucky farmers.

The DoD Fresh contract isn’t the only way school districts are purchasing local produce. The Kentucky Department of Agriculture is always working on ways to connect schools with local producers through KDA’s current Farm to School program.

To learn more about What Chefs Want and its local offerings, including for Schools, visit the What’s Local Now webpage at whatchefswant.com/local-food-now/ or email schools@whatchefswant.com.

To learn more about KDA’s Farm to School program, visit the Department’s website at kyagr.com/consumer/farm-to-school.html.