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!
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.
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.
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.
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:
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!
In the busy world of professional kitchens, time and precision are everything. Imagine a service that saves you time, reduces labor costs, and guarantees consistent quality. That’s exactly what What Chefs Want’s Prep Kitchen Produce offers. Here’s why using our Prep Kitchen products is a no-brainer for your kitchen and how it can positively impact your operation. And don’t just take it from us – hear from some of our chefs below!
Hand-Cut From Our Kitchen to Yours
At What Chefs Want, we understand the pressure of running a professional kitchen. Our Prep Kitchen Produce is designed to alleviate some of that pressure by providing top-quality, hand-cut produce. With state-of-the-art technology and skilled craftsmanship, we ensure that you get 100% yield from our products, significantly reducing your prep time and labor costs.
Save on Labor Costs
Labor costs are a significant concern for any kitchen. According to recent industry reports, the average cost to find, hire, and train a new restaurant employee is around $3,500. By using our Prep Kitchen Produce, you can save substantially on these costs. Our experienced prep staff expertly handle all your produce preparation needs, allowing your kitchen staff to focus on other essential tasks like cooking and plating. This streamlined approach not only saves money but also improves overall kitchen efficiency.
Roger Mills, Director of Purchasing for The Joseph, a Luxury Collection Hotel in Nashville, shares his experience:
“Purchasing the peeled Yukon potatoes equals a savings of about four man-hours per day for the year. This equals over 1400 hours in a year. The labor cost savings based on the above hours saved is obviously substantial. The part that is hard to put a dollar amount on is how those saved hours are then spent. Not needing to prep one item allows a chef to spend time elsewhere in the kitchen to ensure we are producing the highest quality dishes for our guests.”
In today’s challenging employment market, finding and retaining skilled kitchen staff can be particularly tough. And when you have that staff, you want to utilize their skills to the best of their ability. With What Chefs Want’s Prep Kitchen, you reduce the need for highly skilled kitchen staff to do small prep tasks and focus on the important things.
Less Waste, More Savings
One of the biggest challenges in any kitchen is dealing with waste. On average, restaurants waste about 4-10% of their total food purchases, translating to thousands of dollars lost each year. With our precise produce preparation, you get 100% usable product every time. This not only helps in reducing food waste but also saves money on disposal costs. There’s no need to worry about hauling away food scraps; we take care of everything, providing you with a fixed cost solution that makes financial sense.
Our meticulous prep work ensures that every piece of produce is utilized, minimizing waste and maximizing your profit margins. Mills praises the products he receives from Prep Kitchen, “WCW understands that the ingredients they send us need to be of the highest quality and therefore our chefs can trust the products they send us.”
Customized for Your Needs
Our Prep Kitchen offers short lead times and product cut to order, ensuring you get exactly what you need when you need it. We have over 30 popular items always in stock, so your basics are covered without any lead time. Plus, our produce is washed and ready to eat, saving you even more prep time. Whether you need diced onions, peeled carrots, or any other prepped produce, we’ve got you covered. Mills highlights this saying, “We use Yukon potatoes regularly. It’s a staple on our breakfast menu in our lobby 3-meal restaurant. We also sporadically use other items such as shredded carrots, diced onions, and tomatoes, and like items on an as-needed basis for our banquet operation.”
Customization is key in a professional kitchen, and we understand that each restaurant has unique needs. If you have specific produce prep needs in bulk portions consistently, reach out to your customer advocate to see if a customized prep item is an option.
Consistency and Predictability
Inconsistent cuts and prep are not ideal for any chef. Our Prep Kitchen Produce guarantees uniformity in every dish with consistent cuts and preparation. This not only ensures the quality of your dishes but also prolongs the shelf life of our products. You can count on our produce to be reliable and predictable, which is crucial for maintaining the high standards your customers expect.
According to industry studies, consistency in food preparation can lead to a 20% increase in customer satisfaction. Our Prep Kitchen ensures that every dish you serve meets the same high standards, every time. Mills adds, “We tried procuring a similar item from a competitor once upon a time. What we got was an inconsistent product that wasn’t acceptable to our chefs. Delivery was spotty and the product was not consistent in size from delivery to delivery. Since switching to WCW, we have gotten a consistent product weekly with little to no hiccups in the process.”
Peace of Mind with Food Safety
Food safety is paramount in any kitchen. Our third-party audited operations ensure that all our products are free from contamination and safe to use. With state-of-the-art technology in cleaning, cutting, safety, and packing, we provide you with consistent and safe products, giving you peace of mind and allowing you to focus on what you do best—cooking.
In the current landscape, where food safety concerns can make or break a business, having a trusted partner like What Chefs Want is invaluable. Our rigorous safety standards protect both your reputation and your customers.
Testimonials from Satisfied Chefs
Don’t just take our word for it. Here’s what some of our satisfied chefs have to say about our Prep Kitchen Produce:
“I’ve been using What Chefs Want’s Prep Kitchen Produce for over ten years, starting with whole peeled carrots and expanding to diced celery and onions. Today, I source all our fresh-cut produce from Prep Kitchen. They’ve been true partners—always fresh, always on time, and never shorting us on products. Their reliability saves me time and energy, letting me focus on growing my business. I trust Prep Kitchen completely, and my business thrives because of them.”
Mike Caruso, Caruso Foods
“After meeting with our WCW sales rep and explaining our need and vision we were able to get the right product at the right price that greatly pleased our chefs. WCW truly understands what chefs want and they deliver.”
Roger Mills, The Joseph
Experience the Convenience and Efficiency Today
In the fast-paced environment of a professional kitchen, every second counts. What Chefs Want’s Prep Kitchen Produce is here to save you time, reduce your labor costs, and ensure consistent, high-quality produce every time. Experience the convenience and efficiency of our services today and see the positive impact on your kitchen.
With What Chefs Want’s Prep Kitchen Produce, you can focus on what truly matters—creating exceptional dishes and satisfying your customers. Let us handle the prep, so you can get back to cooking.
As a chef, you know that presentation can be just as important as flavor. Catering success often hinges on how well your dishes are presented. Whether it’s a casual happy hour or a sophisticated wedding reception, the right look can wow your guests and make your dishes even more unforgettable. Using stylish and practical presentation items can set your events apart.
Here are a few quick tips for catering presentation success:
Familiar Foods, New Presentations: Mini appetizers are a fun way to serve food, and guests love seeing familiar dishes in bite-sized portions. These manageable portions allow people to enjoy their food while easily carrying on conversations. Our small cubes and slanted cups are perfect for displaying miniature versions of your favorite dishes.
Serve It on a Stick: Skewers & picks are a fantastic way to present food. From fruit and desserts to hors d’oeuvres like mini Caprese kebobs, serving food on a stick adds a playful and practical element to your presentation.
Keep It Easy to Eat: Ensure your food is easy to eat without making a mess. Serving dishes in ways that prevent spills and drips will keep your guests’ fingers, clothes, and faces clean. Think tasting spoons or pinewood cones to keep it all contained.
Now, let’s explore how you can use some of our favorite catering items to impress your guests at every occasion.
Just a Taste
Bamboo Pick with Loop 4″ – item #90137
These 4″ bamboo knot food picks are essential for any event. They’re not just functional; they’re an eco-friendly choice that adds a touch of elegance to your presentations. Ideal for hors d’oeuvres or martini bars, these picks are perfect for skewering anything from cherry tomatoes and mozzarella balls to cocktail olives and cheese cubes. Picture a tray of vibrant Caprese skewers or a martini bar with olives and twists, each stylishly held by these bamboo picks.
Asian Spoon 5″ – item #99640
These 5″ Asian spoons from Belix are a fantastic choice for serving small bites with sophistication. Made from high-quality clear plastic, they have the look of glass and the durability you need for busy events. Use them to serve items like seared scallops with a dab of citrus sauce or tiny portions of tuna tartare. Their deep spoon bowls can hold a bit of sauce, enhancing the flavor experience for your guests while staying mess-free.
Fork – Corn Resin 4.2″ – item #99628
These petite forks are made from corn resin, making them biodegradable and a great choice for environmentally friendly events. They are perfect for serving small bites such as mini meatballs, cheese samples, or tiny desserts like brownie bites. The sturdy construction ensures they can handle a variety of foods without breaking or bending.
Spoon Clear 4.2″- item #99638
The clear plastic petite taster spoons from Belix are perfect for sampling and tasting events. Use these spoons to offer samples of soups, sauces, or small bites like caviar with crème fraîche. Their clear design ensures that the focus remains on the food, making them ideal for showcasing colorful ingredients.
Pinewood Presentation
Pinewood Cone 7.1″ – item #98110
Belix’s pinewood cones are made from sustainable materials, making them perfect for eco-conscious events. These cones are versatile and can be used for canapés, appetizers, sides, or desserts. Imagine serving crispy tempura shrimp or a selection of artisanal cheeses and dried fruits in these natural, biodegradable cones. Their rustic look pairs beautifully with outdoor or nature-themed events.
Belix’s pinewood boats are elegant, multi-purpose serving dishes that can make a statement at any event. Available in various sizes, these boats can be used for appetizers, sides, or even as unique dessert displays. Think of serving sushi rolls, antipasto assortments, or fruit salads in these natural wood boats. Their aesthetic appeal and functionality make them a hit at both casual and formal gatherings.
Modern Elegance
These items are made from polypropylene, a durable and versatile material that makes them an excellent choice for catering events. Polypropylene is known for its high resistance to chemicals, heat, and impact, ensuring that these cups can handle a variety of foods and settings without losing their integrity. Additionally, polypropylene is lightweight and easy to handle, making it convenient for both the server and the guest.
Bowl – Square Slanted 2.7oz – item #98079
The frosted translucent square slanted bowls from Belix are both reusable and recyclable, making them a sustainable choice for any event. These bowls are perfect for serving individual portions of salads, desserts, or appetizers. Imagine a delightful shrimp ceviche or a rich chocolate mousse served in these sleek, modern bowls. Their unique slanted design not only adds visual appeal but also makes it easy for guests to enjoy every bite.
Rectangle Cube – item #02952
The petite rectangle cubes from Belix are ideal for presenting a variety of small dishes. Their compact size and sleek design make them perfect for serving amuse-bouches, mini desserts, or savory bites. Use them to serve items like goat cheese and fig jam on toast points or mini tiramisu. These cubes add a touch of modern elegance to your food displays.
Slanted Cup 2.2oz – item #98080
Square Slanted Cup – item #98106
These slanted cups are made from recyclable materials and are designed to enhance the presentation of hors d’oeuvres and desserts. Their translucent appearance gives a contemporary look to any dish and you can choose between a squared off or rounded look. Perfect for serving small portions of salads, layered desserts, or appetizers like crab salad with avocado. The slanted design allows for easy access to every delicious layer. Imagine serving a refreshing gazpacho or a layered berry parfait in these elegant cups.
You can find these items & more at our “Love at First Bite – Catering Essentials” featured list on the app.
*All products may not be available in each region. Please check the app or reach out to your customer advocate for availability.
This Valentine’s Day, let your restaurant become the stage for a culinary love affair. As the festive season ends, it’s time to shift our focus to the upcoming celebration of love. We recognize the importance of crafting an exceptional dining experience for patrons seeking to impress that special someone with an amazing dining experience or patrons who want to treat themselves! What Chefs Want has curated a selection of premium ingredients to help chefs craft menus that enchant patrons celebrating their love. Let’s explore the possibilities:
Amorous Appetizers
Oysters on the Half Shell
Begin your romantic evening with the briny essence of fresh oysters, known for their aphrodisiac qualities. Shuck and serve these delicacies chilled, enhancing the experience with a squeeze of lemon. We have a large variety of fresh oysters on hand week to week in each region, so make sure to check our app for options and availability. A couple of our recent favorites include:
Connecticut Blue Point – from Norwalk Island, CT – these oysters are 3.5 inches in size with a medium salinity, springy meats and light mineral finish
Miyagi – from Hood Canal, WA – these oysters are 3 inches in size with substantial meats, a savory brine and a tangly cucumber finish.
Artichoke Heart Bruschetta
Artichoke Heart Bruschetta is a luscious appetizer featuring a blend of chopped artichoke hearts (item #90600), diced cherry tomatoes, fresh basil, and minced garlic atop golden toasted baguette slices, all drizzled with olive oil and truffle balsamic glaze (item #29853) for a flavorful and aphrodisiac-rich culinary delight.
Truffle-Infused Deviled Eggs
Level up the classic deviled eggs with a touch of luxury. Drizzle them with Regalis Black Truffle Oil (item #95402) and top with canned Truffle Peelings (item #90536) for an irresistibly earthy flavor.
While both oysters and artichokes are commonly touted to have aphrodisiac properties, there isn’t much evidence backing either. Other popular (but not scientifically proven) aphrodisiacs include chocolate, honey, hot chilies, figs and strawberries.
Seafood Sensations
Lobster Tails
Need we say more? Help your guests impress their special someone with succulent Canadian Lobster Tails (item #48421). Grill or steam these 5-6 oz treasures to perfection, creating a dish that captures the sweet and distinctive flavors of the cold waters of eastern Canada.
Pan-Seared Halibut Fillet
Show off the deep, rich flavors of wild Halibut (item #48052). These skin-on fillets promise a delicate sweetness and firm, flaky texture. Pan-sear and serve with a light citrus drizzle for an exquisite main course.
Scallops
Consider featuring U-10 Dry Domestic Scallops (item #32502), a delicacy renowned for their large, succulent profile. Perfect for a romantic menu, these scallops can be expertly seared and served with a velvety truffle risotto or nestled atop a bed of creamy cauliflower puree, adding an elegant touch to your menu.
Protein Packed Passion
Porterhouse for Two
Share the love with a perfectly cooked Porterhouse Beef (item #1089) for two. This cut combines the tenderness of the filet mignon with the rich, flavorful strip steak. Fire up the grill and savor the best of both worlds. For a decadent touch consider adding a Red Wine Reduction Sauce. This rich and velvety sauce not only adds depth of flavor but also brings a luxurious and romantic element to the dish.
Lamb Lollipops Duo
Embrace the “two of ewe” with individual lamb rib chops (item #98661) from New Zealand. These 2 oz lollipops are a delightful balance of tenderness and robust flavor. Season with herbs and pan-sear for an elegant touch. Or drizzle them with a balsamic rosemary reduction. The sweet and tangy notes of balsamic, combined with the earthy aroma of rosemary, will complement the succulence of the lamb
Poulet Rouge Fermier
Consider featuring Poulet Rouge Fermier (item #847) as the star of a shared platter for two. Roast it with aromatic herbs and serve alongside decadent sides like truffle-infused mashed potatoes or roasted vegetables. The act of sharing a beautifully prepared bird adds an intimate touch to the dining experience. The exquisite Poulet Rouge Fermier from Joyce Farms is not just a chicken; it’s a symbol of culinary excellence, renowned for its exceptional flavor, succulence, and heritage breeding.
Decadent Desserts
Chocolate-Dipped Stem Strawberries
A Valentines Day classic! Create a sensual experience with stem strawberries (item #10404) perfect for chocolate-dipping. Melt the finest dark chocolate and dip each berry, adding a touch of sweetness to your romantic evening. Consider using the gorgeous and tasty pink ruby chocolate to up the Valentines aesthetic.
Raspberry Rose Petal Sorbet
Refresh the palate with a homemade sorbet featuring juicy raspberries (item #10412) and edible flowers. The floral notes will add a romantic touch to your dessert and your plating. For our large selection of edible flowers search flowers on our ordering site or app.
Filled Chocolate Tulip Cups
End your evening on a sweet note with chocolate tulip cups (item #92114). Fill these delicate cups with a rich chocolate mousse or berries for a visually stunning and delicious finale. We love these because you can use them as a beautiful canvas to fill with whatever creative ideas you have to wow your diners!
* Some featured items may not be available in all regions. Please contact your customer advocate for substitutions or new fresh, healthy menu ideas.
Top tips for bringing together a healthy menu to appeal to your more health-conscious patrons
In a world where health-conscious dining is on the rise, restaurants are faced with the challenge of catering to a more discerning audience. The demand for nutritious, sustainable, and plant-based options is growing rapidly. To stay ahead of the curve and satisfy health-conscious patrons, chefs can implement strategic changes to their menus. In this blog post, we’ll explore five top tips to help you create restaurant wins for health-conscious consumers.
Lean into Functional Foods
Functional foods add health benefits beyond basic nutritional benefits like protein and fiber.
As the spotlight on mental health intensifies, adaptogens are a sought-after class of ingredients that are believed to help the body resist and adapt to stressors. One such adaptogen that is trending is saffron (item #97219). Saffron, known for its mood-boosting properties, lends a touch of luxury and emotional well-being to dishes. Saffron is believed to alter the concentrations of neurotransmitters like dopamine, norepinephrine, and serotonin in the brain.
Prebiotics like buckwheat are non-digestible fibers or compounds found in certain foods that promote the activity and growth of beneficial bacteria (probiotics) in the gastrointestinal tract. Buckwheat (item #21111) is a gluten-free, nutrient-rich prebiotic food that is a good source of nutrients such as fiber, protein, magnesium, manganese, and antioxidants.
Probiotics like sauerkraut (like the Pickled Pig dill kraut – item #266752) and kimchi (like Napa kimchee item #26574) have beneficial bacteria that promote a healthy balance of microorganisms in the digestive system.
Offer more plant-based entrees
As the demand for plant-based options continues to rise, consider expanding your menu to include more plant-based entrees, and we aren’t just talking salad here. Highlighting produce items as main attractions can be a game-changer. Create vegetable-based dishes and a variety of plant-powered choices will not only attract health-conscious customers but also contribute to the overall sustainability of your menu. For a hearty and satisfying option, consider the robust and savory Portabella mushrooms (item #30025, #30008 or #30030), perfect for grilling or roasting as a centerpiece in a plant-based dish. Jackfruit (item #90141) is also incredibly popular as a meat substitute in savory dishes like curries, stews, tacos, and sandwiches. Its ability to absorb flavors makes it a versatile ingredient in plant-based cooking.
Consider incorporating trendy and nutrient-dense ingredients like quinoa (item #19976), lentils (item #93806), and plant-based proteins to add depth and satisfaction to your plant-based offerings. Emphasizing the health benefits of these ingredients in your menu descriptions can resonate with health-conscious consumers, encouraging them to make nutritious choices when dining out.
Plant-based proteins with options like tofu (item #80024) and tempeh (item #99682) are also great additions. These protein-packed alternatives not only provide a substantial base for various dishes but also absorb the flavors of accompanying ingredients, making them ideal for creating diverse and delicious plant-based entrees.
To cater to those looking for a meaty experience without the animal products, consider incorporating Impossible Meats. This innovative plant-based meat substitute mirrors the taste and texture of traditional meat, providing a familiar yet entirely plant-based option for your health-conscious patrons. You can find Impossible Ground Pork (item #26939) or Impossible Ground Beef (item #03198).
Offer healthy drinks & mocktails
Extend your commitment to health-conscious dining beyond the food menu by introducing healthy drinks and mocktails. Incorporate trendy options like kombucha, known for its probiotic benefits. Craft refreshing mocktails using fresh ingredients, herbs, and spices to provide a non-alcoholic alternative that complements your menu.
If you are looking for a great Kombucha to add to your lineup you can try Elixir (search Elixir in the app), with flavors like Blueberry Pomegranate, Harvest Cider, Lavender Lemonade, Pineapple Ginger and Raspberry Limeade if you are in the Midwest/central region. Or try Rowdy Mermaid (search Rowdy Mermaid in the app) if you are in our Colorado region, in flavors like Strawberry Tonic, Watermelon Bloom, Hello Ginger or Savory Peach.
Collagen is still having its moment right now as well. Collagen is often associated with its potential to promote skin health, joint health, and overall well-being. Circle is a sparkling collagen water focused on making healthier options accessible, enjoyable and affordable. Circle comes in flavors like Raspberry Hibiscus (item #22710), Lemon Mint (item #22711), Vanilla Pear (item #22712) and Watermelon Thyme (item #22713).
Use our Natalies juices or our variety of purees to craft creative and healthy alternatives to alcoholic cocktails and garnish them with something from our huge variety of edible micro flowers.
Showcase sustainable & healthy seafood
Highlighting sustainable seafood serves as an opportunity to educate consumers about making ethical choices in seafood consumption. Collaborate with trusted suppliers adhering to sustainable practices to build transparency and trust with your health-conscious clientele. Sustainable seafood not only offers ecological benefits but is also rich in omega-3 fatty acids, providing a nutrient-dense and heart-healthy dining option. Consider featuring seasonal and local seafood options to emphasize freshness and reduce the carbon footprint. By showcasing sustainable seafood, you contribute to your customers’ well-being and play a role in preserving the delicate balance of our oceans for future generations.
Mariblu shrimp holds a prestigious 4-star BAP (Best Aquaculture Practices) certification, which is a testament to our unwavering commitment to responsible and sustainable aquaculture practices. This 100% phosphate-free shrimp comes in a large variety of sizes to fit your menu needs. You can find our Mariblu shrimp options by searching Mariblu on our ordering app or site.
Laguna Blanca Salmon is another wonderful healthy option. This antibiotic-free salmon stands out for its eco-friendliness, produced with notably less impact on the wild fish population, and is BAP and ASC certified. The Laguna Blanca salmon is raised on an algae diet which ensures it is a rich source of omega-3s, making it not only delicious but also healthy. You can find these options on our site by searching Laguna Blanca.
Educate consumers about your menu items
Share the story behind your menu items to educate consumers about the health benefits of your dishes and their origins. For instance, highlight unconventional healthy protein options or promote antibiotic-free meat. Mention reputable producers and what makes them so special to build trust and transparency with your customers. Incorporate this information into your menu descriptions or create a separate section dedicated to the health-conscious choices available.
For example: Make sure when talking about duck on the menu, that in the description you mention the lower fat and calorie content compared to many other meats, making it a winning pick for those who crave incredible flavors while upholding a balanced diet. Take it a step further and share the details of the source. If you are using our Maple Leaf Farm duck you can share their particular dedication to sustainability and quality.
Or share the story of Joyce Farms chicken and their belief that small farmers, with their deep caring and passion for the animals, are the best at raising them, often using age-old artisan methods passed down through generations. They use no pesticides, animal by-products, hormones, growth stimulators or antibiotics EVER.
Creekstone Farms Angus Beef stands out for its commitment to quality and ethical practices in beef production. Embracing organic farming principles and ensuring humane animal handling, they prioritize a farming approach free of antibiotics and hormones. With a dedication to transparency, Creekstone Farms is not only passionate about delivering premium Angus beef but also strives to educate customers and consumers about the origins of their food, fostering a deeper understanding and appreciation for sustainable and responsible farming practices.
Highlighting producers like these add value to your menu items and make your patrons feel good about the choices they make at your restaurant.
Create easy healthy grab-and-go options
Recognizing the fast-paced lifestyles of many customers, offer easy and healthy grab-and-go options. To-go parfait cups filled with nutritious ingredients, such as Greek yogurt, fresh fruits, and granola, make for a convenient and satisfying choice. Consider other portable options like salads in a jar or protein-packed snack boxes to cater to health-conscious consumers on the move.
We have the perfect Parfait Combo Kit + Lid (item #34031) for your grab and go needs! This clear cup is a portable, fast, convenient, and easy-to-use package for yogurt parfaits and savory snack combinations.
Grandola Granola is a gourmet granola that’s made by hand, cured, nut free, gluten-free, and vegan with flavors like Autumn (item #18929 – Chai/Pumpkin spice with apricots and cranberries) and Ella’s Favorite (item #18932 – Madagascar vanilla, cherries and cranberries).
Pair granola with Greek or regular yogurt for easy options for your customers!
By incorporating these top tips, chefs can successfully cater to health-conscious consumers, fostering a dining environment that aligns with the growing demand for plant-based, sustainable, and transparent culinary choices. This strategic approach not only expands your customer base but also plays a vital role in enhancing the well-being of your patrons. Adapting to the evolving preferences of health-conscious consumers isn’t merely a passing trend; it’s a fundamental strategy for ensuring enduring success in the dynamic restaurant industry.
* Some featured items may not be available in all regions. Please contact your customer advocate for substitutions or new fresh, healthy menu ideas.
