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What Chefs Want

@whatchefswant

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Lettuce, tomatoes, green onions, and watermelons are the most constrained items this week, with supplies tightening sharply and quality challenges increasing. Extreme heat in the West, persistent rain in Mexico, and tropical weather across Florida and Georgia are disrupting harvest schedules and limiting availability across multiple categories. Tomato supplies have shifted heavily toward Mexico as domestic growing regions finish, while lettuce continues to struggle with disease pressure and uneven quality. Berry production is transitioning between regions, citrus is gradually improving in some categories, and seasonal shifts in potatoes, apples, and clementines are beginning to bring new crop supplies into the market.

#producemarket #cheflife #produce by @whatchefswant

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21 hours ago

Some seafood stories are worth traveling for.

Recently, our fishmonger, Kelly P., had the opportunity to visit @opalbarramundi near Humpty Doo, Australia, spending time with the people and seeing the process behind one of our favorite farm-raised fish.

Raised in saltwater ponds along the Adelaide River, Opal Barramundi are known for their clean flavor, creamy texture, and beautifully crisp skin.

Trips like these help us better understand the products we bring to chefs and allow us to share the stories, people, and expertise behind them.

#seafood #cheflife #freshfish by @whatchefswant

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2 days ago

Tart for structure, sweet for balance. Where an apple sits on the spectrum changes how it works on the plate. Granny Smith holds its shape in a tart, McIntosh breaks down into a silky sauce, and Fuji brings natural sweetness to purées and glazes. Save this for your next fall menu build.

#apples #produce #cheflife by @whatchefswant

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3 days ago

Over and over again, we hear the same thing: it's our people that set us apart.

The driver who knows where to put an order before you ask.

The Customer Advocate who helps solve a problem before it becomes a bigger one.

The seafood and meat specialists who help you find the right product for the right menu.

The WOW Customer Service Team that's ready when you need them.

At the end of the day, you're not just choosing a distributor. You're choosing a team that becomes an extension of your kitchen.

And we're proud to have some of the best in the business.

#cheflife #teamwork by @whatchefswant

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4 days ago

Behind every great ingredient is a great story. 🫒

Recently, members of our team traveled to Spain to spend time with the producers at @pons.oficial, learning firsthand about the groves, the harvesting process, the olive oils, and the people behind them.

There's real value in getting closer to the source. By understanding the product, the process, and the passion that goes into every bottle, our team can bring that knowledge back to the chefs we serve every day.

We're not just delivering ingredients. We're sharing the stories, expertise, and craftsmanship behind them.

#oliveoil #cheflife by @whatchefswant

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6 days ago

Tomato availability is tightening sharply as hurricane damage and the end of Tennessee and North Carolina harvests squeeze cherry and grape tomatoes; quality may also be uneven in supplies. Asparagus remains restricted after weather disrupted growing areas, while jalapeños and serranos are tighter following storm damage in Mexico. New-crop apples are arriving with varieties expected soon, and citrus is shifting from Valencia to Navel oranges as grapefruit moves through a short supply gap. Trucking is difficult because fuel costs are high and drivers are scarce, adding pressure across the supply chain ahead of holiday demand.

#producemarket #produce #cheflife by @whatchefswant

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8 days ago

Every Farm to School program has a story worth telling.

This Farm to School Month, we've pulled together a free toolkit to help schools share the impact of local food in their cafeterias and communities.

You'll find customizable resources, social content, a press release template and more, all designed to make storytelling a little easier.

Let's celebrate the farmers, schools, and students making local food matter. 🍎🌱

👉 Grab the resources at the link in our bio by @whatchefswant

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9 days ago

🍂 October's Local Lineup Is Here

What's fresh and local this month depends on where you are.

👉 Find your region and see what's available near you.

When it's local, it's closer to harvest, closer to home, and closer to your menu.

#eatlocal #localfood #cheflife by @whatchefswant

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10 days ago

Your menu deserves your attention. Prep work doesn't have to.

Our new Florida Prep Kitchen is busy peeling, chopping, slicing, and dicing fresh produce every day so chefs can spend more time focused on guests, dishes, and service.

#cheflife #kitchenprep #produce by @whatchefswant

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11 days ago

Florida, the red trucks are coming.

We've been serving chefs across the state, and now our signature red fleet is getting ready to hit more Florida roads.

Keep your eyes open. You might spot one rolling through your city soon.

#florida #cheflife by @whatchefswant

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12 days ago

"Do you have this burger, just smaller?" "Can you help me understand my invoice?" "Can you help me special order salmon for 200 guests?"

We hear questions like these every day. The good news? Our WOW Customer Service team loves solving them.

When you call What Chefs Want, you're getting a team that's ready to help you figure it out. Just real people who know foodservice and are happy to help.

#cheflife #team by @whatchefswant

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13 days ago

Iceberg lettuce and green onions remain the most challenged items, with severe supply constraints driving sharply higher markets, while limes continue tightening under hurricane-related quality concerns. Broccoli, melons, cabbage, beans, jalapeños, and leaf lettuce are also trending higher. Cauliflower and Brussels sprouts are improving as supplies recover, and abundant red grapes continue to provide excellent quality and availability. Weather remains a key theme, with excessive rain affecting parts of Mexico and cooler temperatures expected to slow tomato production. Seasonal transitions are accelerating across melons, citrus, stone fruit, and regional vegetable programs.

#producemarket #produce #cheflife by @whatchefswant

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15 days ago