What Chefs Want!

POV: You’re behind the wheel of one of our beloved red trucks! Cruising through town, you’re delivering freshness, making sure chefs never run out of the essentials. No minimum orders—just what you need, when you need it.

The iceberg lettuce market has spiked, causing ripple effects on other leafy greens. Strawberries are very tight due to weather, transition issues, and loading challenges, though blueberry imports are helping stabilize that market. Potato, onion, apple, and pear markets are relatively steady, but the tomato market is expected to see significant price increases due to crop losses in Georgia. Green peppers, hot peppers, and corn markets remain very tight. Read more on our full produce market report.

Fall fun at our Louisville employee event was a blast! We had an epic pumpkin carving contest, inflatables for the kids, and friendly cornhole competition for all ages! And of course, huge thanks to Ryan and BT from dispatch for grilling up some amazing burgers. Cheers to fall festivities with the best team around! 🍔🍁

We could noodle around with some pasta puns, but let’s be real—when it comes to making an unforgettable pasta dish, we’ve got everything you need! From perfectly crafted noodles to the freshest produce and the finest oils, we’re here to help you serve up something special. Whether it’s a classic spaghetti or a creative new twist, you’ll find the best ingredients with us. Let's make this World Pasta Day a delicious one together! #worldpastaday #pasta #cheflife

Chef Kristin Butterworth and her team at Ocean Forest Club at Sea Island created an incredible braised veal and pumpkin risotto, smoked under the pumpkin lid! 😍 She told us the pumpkins were exactly what she was looking for, and we couldn’t be more thrilled! We love seeing how our chefs use our fresh, seasonal ingredients to craft amazing dishes like this. Keep the creativity coming! Have a cool dish to share using our ingredients? Message or tag us! 🍽️✨ #ChefInspiration #Pumpkin #cheflife

What Chefs Want is at SIAL Paris! A few of our team members are exploring this amazing international food show, meeting with new vendors and reconnecting with some old favorites. We’re on the hunt for the best ingredients to bring back to our chefs, and we can't wait to share some fresh ideas and exciting finds with you! #SIALParis #cheflife

Excitement is building among #Denver chefs for our Burger Bonanza! Have you RSVP'd for all the fun yet Denver? Tailgate with our team and sample What Chefs Want burgers! Learn what makes our patties the best around! RSVP here: https://lnkd.in/gMce47A4 #cheflife #denverchef

Florida’s asparagus supply continues to be affected by hurricanes. California’s iceberg and romaine prices are steady, but broccoli and kale prices are rising. Celery, red leaf, and fennel prices are stable. Button mushrooms are limited. Avocado prices are up slightly. Blueberry prices remain high, with tomato and banana prices increasing.

🚢 Fresh from Alaska! We’ve got another batch of Halibut coming straight from our What Chefs Want Boat Direct dock, fresh off the FA Maria SA. As the largest flat fish in the world, Halibut is known for its mild flavor and firm texture, making it the perfect substitute for any white fish on your menu. Whether you’re grilling, baking, or pan-searing, the possibilities are endless for a true dock-to-dish experience for your customers. #freshcatch #halibut #seafood #cheflife

Ready to add some flair to your dishes? Check out our huge selection of microgreens and edible flowers at What Chefs Want! With over 100 varieties—from basil and bulls blood to rosemary blossoms and shiso—we’ve got everything you need. Just select 'Microgreens & Flowers' from the produce menu or search "Microgreens" to explore our full catalog. #Microgreens #EdibleFlowers #cheflife