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Farm To TableLocalLocal and SpecialtyProduce
September 4, 2025

Why Local Matters to Our Chefs

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…
Grilling EssentialsHors d'oeuvreMeatsPoultryWhat Chefs Want
August 14, 2025

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,…
Hot Mandarin Marg Agave recipe BeveragesGluten FreeGourmetNon-GMOStaplesWhat Chefs Want
August 7, 2025

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…
andy boy produce tacos Farm To TableLocalVegetablesWhat Chefs Want
June 26, 2025

The Root of It All: Talking Produce with Andy Boy

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 featuring fruits and vegetables grown in Florida Farm To TableFruitLocalLocal and SpecialtyVegetablesWhat Chefs Want
May 8, 2025

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…
BakingBreadsChef's FeedFarm To TableGluten FreeLocalStaplesWhat Chefs Want
April 24, 2025

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,…