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Our Butcher’s Block Collection is all about bold flavors, perfect tenderness, and premium quality cuts—like the 8oz Top Sirloin Baseball Cut (#01084). Thick, lean, and packed with flavor, this rounded cut delivers steakhouse-level consistency every time. #steakhouse #cheflife

Hicks Smoked Meats isn’t just barbecue—it’s competition-winning, pit-master-approved, real hickory-smoked flavor with no shortcuts. Their fully cooked, premium meats are the secret weapon your menu needs. #cheflife #smokedmeat #bbq whatchefswant.com/2025/02/27/hic…

The market conditions remain flat with steady supplies & low demand across many commodities like lettuce, broccoli, cauliflower, & onions. The avocado market is challenging, with growers holding back fruit and supply issues due to limited USDA inspectors. whatchefswant.com/produce-market…

Laguna Blanca #Salmon is raised in the pristine, remote waters of Magallanes, Chile (Region XII)—far from pollution and farmed without antibiotics for the cleanest, purest flavor. 4+ Hand-Cut Fillet (#33469) Skin-Off Fillet (#33485) Whole (12-14lb, #33495)

Blood oranges (#10535) bring a sweet, citrusy punch with hints of raspberry & a vibrant red hue that makes every dish pop! Perfect for: 🍹 Cocktails & mocktails 🥗 Brightening up winter salads 🍰 Zesty desserts & syrups 🐟 Pairing with seafood for a citrusy contrast #produce

Our friends at TN Meat Co. are showing off these beauties! Check out these Black Hawk Farms Reserve Label Striploins—100% local Kentucky F1 American Wagyu with rich marbling and deep flavor. Want to get these on your menu? Find them at What Chefs Want using Item #26955.

Also known as Jerusalem artichokes, sunchokes (#20537) have a nutty, slightly sweet flavor with a creamy texture when cooked. Packed with inulin, they’re a great prebiotic and a perfect way to add depth to winter menus! #specialtyproduce #produce #cheflife

We love seeing how chefs take our products and turn them into something truly special—like this Wild Striped Bass that Old Oyster Factory in Hilton Head used for a dinner special. Topped with andouille cream sauce and served with marble potatoes & lemon garlic broccolini.

Our 10K OTR seafood vac bags are a game changer for keeping fish at its best! 🐟❄️ These special bags let fillets breathe without letting water in, meaning your seafood stays perfectly iced without losing quality. 📦 Better protection = longer shelf life = less waste. #seafood

Our Louisville Customer Advocates hit the road with Sam from Capriole, introducing him to the chefs who know and love their incredible handcrafted goat cheese. Want to bring Capriole to your menu? Search “Capriole” at What Chefs Want and explore our selection! #cheese

The produce market is pretty mixed, with some items like iceberg lettuce seeing price increases & others like romaine, green leaf, & broccoli remaining steady. There are supply chain issues impacting grapes, avocados, & limes. #produce #cheflife whatchefswant.com/produce-market…

🌈🍀 No Shenanigans—Just the Best Ingredients at the End of the Rainbow! 🍀🌈 No luck needed—just quality ingredients and top-tier service to make your St. Patrick’s Day menu shine. Sláinte!

Grate news, chefs! If you’re looking for cheese that’s big on flavor & ready to work in your kitchen, Cheese Merchants has you covered. Their cheeses are aged, bold,& packed for peak performance. #cheese #cheflife #cheeselove whatchefswant.com/2025/03/20/che…

The #producemarket is seeing significant price increases on leafy greens, broccoli, cauliflower, & tomatoes. Tomatoes have seen a major spike, while watermelon prices are going down as the Florida season starts. Onion prices are plentiful with prices down. whatchefswant.com/produce-market…

We had a blast hosting the Café Lou Lou chefs for a warehouse tour, giving them a firsthand look at where the magic happens! Joe Bonura did an incredible job showcasing our seafood program and more, giving our chefs the inside scoop on the freshest ingredients headed to their kit

At Holly Hill Inn, the aroma of our dry-aged steaks is stealing the show! "It’s so flavorful; the aroma of that steak sizzling in the skillet is amazing. You can smell it all over the dining room. Our guests are loving it." Find it at What Chefs Want. hollyhillandco.com/stories-recipe…

The produce market is in transition, with avocados remaining tight and strawberries wrapping up their Florida season. Tomatoes face limited availability. On the bright side, local growing seasons are starting to ramp up, bringing fresh opportunities. whatchefswant.com/produce-market…

Big congratulations to our friends at Pons for their incredible success at the MONOCULTIVAR OLIVE OIL TOP 2025 in Verona! Their Janiroc range just brought home six major awards. You can bring this award-winning extra virgin olive oil to your kitchen—search Janiroc on WCW.

Chef Tyler Bailey at Liam’s in Thomasville, GA is serving up a flavor and texture bomb with this Purple Ninja Radish Salad 🥗🔥—blood orange, sesame, cilantro, and a yuzu kosho-lemon dressing bringing all the bold vibes. Get your own Purple Ninja Radishes (Item #18104).

Sage in Tallahassee is showing how it’s really done with their wood-fire grilled American Wagyu burger using our Black Hawk Farms 8oz patties (Item #97672). Buttermilk blue cheese, caramelized onions, house Worcestershire, dijonaise, all stacked on a challah bun? Say less. 👨‍🍳🍔