Chef The FRESH TAKE FROM

The demand for menu transparency is loud and clear. That’s why Sysco is committed to working hand-inhand with suppliers who champion integrity and authenticity. I visited Vonda Behrens at VB Bar Ranch in Norwich, KS, and let me tell you, raising cattle responsibly and sustainably takes serious dedication. Flip to page 4 for the full scoop on their ethical approach. Their commitment translates into topnotch beef that your customers will absolutely notice. The bottom line is that what we serve is more than just sustenance; it’s ingredients cultivated with care, heritage, and artistry.

As chefs, we recognize the value of stories, especially in this season when celebrations are non-stop. On pages 40–43, check out the recipes created by our own Sysco Chefs, inspired by holidays around the world that bring global flavors to the menu. Turn to page 19 for an immersion into the festivities and feasts surrounding these traditions.

Prepping for the holiday rush is no joke, which is why we’re providing a variety of resources and tools to help get you ready. Find everything from a holiday prep checklist and labor-saving ideas to exclusive Cutting Edge Solutions products and zero-waste cooking tips. While this time of year is supposed to be “festive,” as a chef, it doesn’t always feel that way. Balancing the demands on your plate with preserving your mental well-being is a task we all share, especially in a stressful holiday environment. Head to page 31 for valuable resources we’ve gathered to support fellow operators and chefs in the industry.

We hope this edition of Sysco Foodie brings you insight and inspiration, and you can utilize the thought-provoking stories, recipes, and products to thrive this holiday season.

Cheers to connecting the world to share food and care for one another.

Chef Neil

Chef Neil Doherty Corporate Executive Chef, Sysco Corporation