Online access and ordering for WCW Dixie Customers, August Produce Customers, Punchout Customers, and School or Corporate accounts not already on our new system.
Being in the food business for over 35 years, we've encountered lovers of local food across all sectors and walks of life, but the chefs we work with want local…
Brakebush Chicken: Experts in America’s Favorite Protein
In today’s fast-paced foodservice environment, one trend that continues to dominate is the rising demand for protein. Consumers are increasingly prioritizing meals that are high in protein, whether for health, fitness,…
Pure Passion: Chantico Brings Chef-Friendly Agave to the Table
At What Chefs Want, we love bringing you stories of passion, innovation, and authenticity straight from the source. We recently sat down with David Cisneros, founder of Chantico Agave, to…
What happens when a century-old farming legacy meets a bunch of chefs who care a lot about what’s on the plate? You get this Q&A. We sat down with the…
Fresh From Florida: Food Tastes Better When It Is Grown Closer to Home
At What Chefs Want, we believe sourcing local isn’t just a trend. It’s a responsibility, an opportunity, and above all, a source of incredible flavor. We're committed to connecting chefs…
Grinding Grain the Old-Fashioned Way: Weisenberger Mill
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,…