CW Magazine - Fall/Winter 2023 by The Chefs' Warehouse

FALL/ WI NTER 2023

A Moveable Feast

Carrying The Torch

Hit Share

P. 38

P. 20

P. 22

Just Like A Woman TARA LAZAR OF F10 CREATIVE

P. 52

Crudo by Chef Min Kim

CW MAGAZINE - FALL/WINTER 2023

ANCHORED IN FAMILY, DEDICATED TO SERVICE JO H N PAPPAS CO -FOU N DER/COO/ VICE CHAI RMAN

hat I love the most about The Chefs’ Warehouse is our ability to be on the ground daily and see our people. From our employees to our vendors, to our cherished customers, we are always connected and are never far removed. Thirty-eight years go by pretty quickly. As most people are aware, when we started, we were a butter and egg business. Then we added more cheese, and then pasta, and so forth...and so on...Now, of course, we are the leading ‘one stop shop’ for the greatest chefs on an international scale. My initial role for CW (Dairyland) was to source, procure, and receive the best ingredients in the world and make them available to our customers. My brother Chris Pappas and I drove trucks and worked in the warehouse. As a matter of fact, I still renew my safety certifications for equipment use every year! Besides CW’s monumental (and ongoing) growth, not much has changed. We have always been a company anchored in family and dedicated to offering the finest ingredients, with the greatest service in the industry. Ultimately, our success stems from our ability to embrace constant change. We are always in search of something better. We partner with the best suppliers in the world and are extremely loyal to them. In return, we expect the same. Last but not least, we

push our boundaries every day to be the best we can be. Great is never great enough; a big reason why the nation has come to rely on us! Having survived Covid, I am very proud to say that CW is back stronger than ever. Despite the unprecedented agricultural and supply-side challenges, we remain master pivoters and keep our ears to the ground, ready to make quick decisions in an effort to support our customers. Costs may have to go up on occasion, but we will get the product to our chefs ‘come rain or come shine.’ I love Thanksgiving through the Christmas season. It’s amazing to see the cities transform this time of year. This will be the first year since the pandemic that everything will be open again. I look forward to seeing the vibrance of NYC return, and with it an abundance of tourists to the ‘best city in the world!’ Spending the holidays at home with my family is very special and something I look forward to every year. We say a prayer and then everyone shares what they are thankful for around the table. This includes the two-year-olds! Teaching the youngest generation in our family that we are very blessed, along with the importance of being good citizens, is very important to us. From me to our extended CW family, Happy Thanksgiving! Happy Holidays to all! And a healthy and happy 2024!

ORDER GUIDES

WHEN YOUR MOST PRECIOUS INGREDIENT IS

TIME

Meet your new secret weapon for no-nonsense ordering. Sort, spice it up, and strategize with your crew. Get in, get out, and get back to rocking your menu. Need help? We got you. Ask your rep to show you how to build and share order guides today. You'll be stocked and ready in no time. Get started now: wherechefs.shop/order-guides

The Sharing Issue

An International Culinary Journey

Chef Middle East UA E , QATA R , O M A N

Seasonal Cheese Selection

Michelle Glancey, Cheese Category Manager

Á Table

Sarah and Bernard Bouïssou R I D G E FI E LD, CT

Connecting Chefs to the Farm

Hardie’s TE X AS

Ko-Po Crossover

Won Kim, Kimski C H I CAG O, I L

Marro's Mesmerizing Pastry

Karla Marro, Miller & Lux SA N FR A N C I S CO, CA

Island Celebration

Ludovic Andaux, Atlantis Paradise Island TH E BA H A M AS

Carrying the Torch

Emma’s Torch N E W YO R K , N Y

Hit “Share”

AJ Macmillan Cavallo, Pendry Hotel WAS H I N GTO N D.C .

Cake Couture

Eric Clark, Carlo & Johnny C I N C I N N ATI , O H

Eye of the Tiger, Soul of the Sauce

Conor Joerin, Bar Sugo TO RO NTO, O N

Getting Hot Hot Hot!

CW Brand Ambassador Program with Oscar Amador, Dustin Valette, Kate Weiser, and Preston Paine

Inspiration in a ‘Teaspoon’ Amy Lai, Teaspoon

Serafina of Seattle

Christian Chandler, Serafina S E AT TLE , WA

Order Up! Industry Tips

with Media Manager Andrew Steelman

A Moveable Feast

with (right to left) Chef Min Kim, Chef Marty Lopez, Chef David Walzog, Chef Keris Kuwana, Chef Keith Bryant, and Chef Matt Fresinski L AS V EG AS , N V

Kann Igniting

Gabby Borlabi, Kann P O RTL A N D, O R

Naturally Occuring

Natalie Quach, Faria Bakery SAC R A M E NTO, CA

Ahead of the Curve

Preston Paine Emelia’s Restaurant at Crescent Hotel FO RT WO RTH , T X

Just Like a Woman

Tara Lazar, F10 Creative COAC H E LL A VA LLE Y, CA

Confectioner’s Corner

Francois Mellet, CW Executive Pastry Chef

Humanitarian Chef

Dustin Valette, CW Brand Ambassador H E A LDS B U RG , CA

Inside Ingredient Insiders

with John Magazino and Andrea Parkins

Just Back From The Philippines

Katie Rigg, West Coast Pastry Sales Manager

What's Happening at The Chefs’ Warehouse 68

Igniting seasonal menus (and tables!) with CW Farmer's Market

THE CHEFS’ WAREHOUSE AND CHEF MIDDLE EAST

An International Culinary Journey “The Chefs’ Warehouse is proud to partner with Chef Middle East (acquired in 2022), a specialty food distributor with operations in the United Arad Emirates, Qatar and Oman. Like our positioning in the US and Canada, CME is the premier provider of specialty ingredients to the higher-end restaurants, hotels and catering establishments in the fast-growing Middle East region.” Chris Pappas - President, CEO The Chefs’ Warehouse

ike CW, CME's success has been nurtured by its people. A diverse team mixed from over 30 different nationalities and combining years of strong experience and expertise in the industry. At the core of its mission, the team at CME passionately curates a selection of the finest products and brands, specially tailored for the culinary professionals of the hospitality industry. This meticulous sourcing process is driven by a desire to ignite inspiration and growth within culinary circles. Since its inception in 1995, Chef Middle East (CME) has embarked on an amazing culinary journey of nearly three decades. What began as a vision has evolved into a strong presence, leaving a lasting mark on the GCC region's foodservice landscape. Expanding its regional footprint alongside its categories and brands portfolio, CME has set its sights on offering an extensive range of ingredients to cater to every culinary need.

CW MAGAZINE - FALL/WINTER 2023

The diverse culinary landscape of CME has achieved international recognition, exemplified by recent unveiling of major global gastronomic guides such as Michelin, Mena’s 50 Best, and Gault & Millau. These validations underscore the region’s evolution within the global food scene. The GCC region, particularly Dubai, is a melting pot of nationalities, cultures, and cuisines, resulting in a rich tapestry of flavours and fusion concepts that thrive at the highest gastronomic level. As a Chefs' Warehouse Company, Chef Middle East continues its journey into the future, its legacy remains connected with the culinary fabric of the GCC region. From its humble beginnings to its present-day standing, CME stands as an example of innovation, quality, and partnership, driving the region's culinary narrative forward with every flavourful chapter.

‘Peace puts forth her olive everywhere.’ - William Shakespeare

The olive tree and its heavenly fruit, the olive, have been associated symbolically with strength, hope and peace since ancient times. BelAria, passionately curated Mediterranean olive selections offer impeccable flavor, texture and color, with peace of mind ushered in by consistent quality. From Arbequina and Castelvetrano, Picholine, Niçoise and Kalamata... BelAria brings the best of the world to you and your dynamic menus.

EXCLUS IVE

SPECIALT Y SELECTIONS

Seasonal Cheese Selection M I CH ELE G L AN CE Y CH EESE CATEGORY MANAG ER (A .C.S, C.C. P)

y career in restaurants dates to 2000 when I attended The Restaurant School in Philadelphia, PA. Having worked in restaurants during college, I was in love with studying all things related to the world of food service and wanted to attend culinary school upon graduation. My first experience in kitchens was as garde manger, which allowed me to learn about composed cheese courses. Cheese did not take over my career until 2006 when I secured my first cheesemonger role in a small cheese shop outside of Chicago. This was where my true love ‘sprang eternal!’ I met cheese makers, visited creameries and small family farms, and was able to translate that knowledge to our customers. This cheese monger experience led me to Whole Foods where I was accepted into the Certified Cheese Professional (CCP) program and would later earn my certificate at ACS in 2015. That certification led to the next chapter in my life, working at The Chefs’ Warehouse as a Regional Cheese Specialist. I have been with the company for over seven years now and have moved from regional roles to working on the Category Management team. At present , I serve as the Cheese Category Manager for the company. My role is exciting and not one day is the same as another. Primarily, I spend my time with our suppliers and procure an everevolving portfolio of cheese for the company.

Michele Glancey's Fall-Winter Seasonal Cheese Selection: This season I am most excited about our collaboration cheddar from the Cellars of Jasper Hill. This cheese is produced by Cabot Creamery Cooperative and aged at Jasper Hill Farm in the caves of their rocky hillside farm in Vermont, near the Canadian border. Our collaboration with Jasper Hill Farm involves hand-selection of specific batches of their cheddar for the CW by Dan Esposito, our West Coast Specialty Purchaser, and me. These batches of cheese are released for shipping when the perfect balance of texture and flavor is achieved. Using the highest quality milk, cave aging, and old-world techniques, Jasper Hill Farm Cheddars are bright and deeply brothy, with a salt-caramel finish and supple texture. Unique to this production of cheddar is the addition of Alpine cultures, resulting in a sweet and nutty flavor. The texture is pliable and meltable, making it ideal to perform in recipes. A stunner on the cheese board this holiday season, Jasper Hill Farm Cheddar pairs well with speck and mustard, apples, or pickled vegetables. Mateo and Andy Kehler, the brothers that own Jasper Hill Farms are committed to preserving the working landscape of the Northeast Kingdom. The Cellars are the largest flex of this mission. Having the Cellars as an opportunity to produce cheese and dairy products on the small farm with small herds run by a family is possible because of this company. The Chefs’ Warehouse proudly partners with Jasper Hill Farm to offer our chef community their exceptional cheeses and to help preserve small artisan cheese makers with each dish they incorporate ‘Vault 5’ Hand Selected batch Jasper Hill Farm Cheddar on their menus.

Jasper Hill Farm, Hand Selected Cheddar 1099697 | 2/5 LB

CW MAGAZINE - FALL/WINTER 2023

BEEMSTER IS BEST FOR CHEFS YOU CAN TASTE THE BEEMSTER Gouda can come from anywhere, but only Beemster can come from The Beemster. The Beemster name is synonymous with quality, craftsmanship and mouthwatering taste! Hailing from the UNESCO World Heritage Site, Beemster has earned PDO (protected designated origin) status. For years Gouda was confused as the bland, rubbery, artificially aged cheese under the red wax. But it’s been our mission to share with people – chefs especially – what a true, authentic Dutch Gouda is all about. From breakfast to dessert, you can find a place for Beemster. Our Hatch Pepper Gouda is a more flavorful choice for queso and Mustard Seed Gouda is a perfect pairing in a beer cheese sauce for anything from in-house baked pretzels to burgers and brats. Grating Beemster XO Gouda over sticky toffee date cake or cut into pie crust is an exceptional, unexpected twist that will delight diners. Swapping out standards for Beemster cheeses elevates your menu and brings a bit of the unusual and the curious that’s still accessible. Because Beemster is not a mass-manufactured processed cheese, it has a complex flavor profile with greater depth of flavor than commercial cheeses... you use less and get more flavor with Beemster. From the cows in the field to natural aging on wooden boards, Beemster takes the harder road and no shortcuts. The result is a more flavorful, complex and interesting cheese. Your ingredients matter. Chefs can use Beemster with pride and confidence, calling out the Beemster name on menus reflects their dedication to integrity and flavor.

#BeemsterMakesItBetter wherechefs.shop/beemster

EAST COAST UPDATE

Making a Connection

PAT O’CALL AG HAN EXECUTIVE VICE PRESI DENT EAST COAST

e have so much to be thankful for in the eastern half of the country. First and foremost, we are grateful for our team members, as they continue to evolve and excel. Also, we feed off the ideas and energy of our loyal partners– both customers and suppliers alike, and fortunately for us, they value us as much as we value them. Perhaps what I love most about our companies is their diversity of size, geography, personalities, tastes, tempo, product offerings, clientele and team makeup. As a “family of companies,” we have a different personality in every market. What is consistent across the regions, is our absolute commitment to our customers. Our industry is built around community and interaction, and the undeniable electricity that comes with it. The utter absence of physical connection was among the most frustrating aspects of pandemic life. Fortunately, now that we are experiencing that connectivity and sharing again, we appreciate it more than ever before. If possible, our holiday traditions have become even more meaningful to us. Because we are so wholly invested in our industry, and in you, we get great satisfaction from your success. We thank you, and hope that your year finishes on a high note.

Shop fresh truffles:

wherechefs.shop/fresh-truffles

CW MAGAZINE - FALL/WINTER 2023

PROTEIN UPDATE

Proteins for the Win HARRI S H ECKELMAN EXECUTIVE VICE PRESI DENT PROTEI N

fter all the excitement of the past several months, fall is the time to reflect and regroup. As we approach the holiday season, I am looking forward to reconnecting with loved ones to share special moments together. In my family, we enjoy preparing family-style meals, then gather around the table to enjoy traditional holiday dishes like latkes, and of course, a good drink! As we celebrate and give thanks, what a better time to tell you, our chefs, buyers and vendors, how thankful we are for your continued support and trust in the best ingredients, customer service, and confidence in our business. Thank you for your loyalty and hard work. We know how overwhelming the holiday season can be with so many options from which to choose. Working with you year-round is an honor and privilege, and we look forward to continuing our partnership next year. Wishing you and your loved ones the happiest of holidays!

Shop steaks:

allenbrotherssteaks.com

CW MAGAZINE - FALL/WINTER 2023

The guiding principle at Allen Brothers is simple: never compromise. Top chefs and restaurants rely on us for hand-selected meats, our exacting aging practices, and hand-cut custom portioning. In business since 1893, Allen Brothers is proud to be the premier purveyor of award winning steaks and other fine foods.

CW MAGAZINE - FALL/WINTER 2023

RIDGEFIELD, CT

Photography Credit: New Light Creative Services

BY TR ACY H O LLER AN

hefs Sarah and Bernard Bouïssou’s story reads something like a culinary fairytale: boy chef meets girl chef while working at Daniel Boulud’s Le Cirque. Both circulate through some of New York’s finest kitchens including Le Cygne (now Oceana), Thomas Keller’s Rakel and Tavern on the Green. They marry on Bastille Day 1990, start a family, and she opens her own catering business. Opting to trade the hustle and bustle of the Big Apple for the more tranquil suburbs of Connecticut, the next chapter of their ‘happily ever after’ would begin to take shape. In 2000, the Bouïssous opened Bernard’s in Ridgefield, Connecticut. The upscale French restaurant quickly earned a AAA Four Diamond Award, and became a beloved fixture in Fairfield County. By 2008, they transformed Bernard’s second floor into Sarah’s Wine Bar, as a more casual alternative to the main restaurant. Then, twenty years into their successful run, the world closed for business. “It was kind of always in our plan to have a restaurant for about twenty, twenty-five years, and then to do prepared foods or just catering,” Chef Sarah explains. “With the pandemic, it really got us thinking,” she remembers. Within days, they pivoted to a new concept. “Everything shut down by the 15th of March, and by the 18th we had a full online pickup,” she recalls. “So even though the doors were closed to the restaurant, we were not closed for more than one day.” After a year of keeping Bernard’s afloat with take-out orders, the Bouïssous decided to transition to this business model full-time. They sold the restaurant and focused their efforts on creating a gourmet prepared food market, out of which they would also continue to operate the catering leg of their business, S+B Catering. À Table opened in June 2023 as a onestop shop for high quality dishes to-go, freshly baked baguettes and pastries, French linens, imported condiments, and locally grown flowers. “People walk in the door and say ‘I feel like I’ve just been transported to the south of France!” she says. “I think we’re unique in what we’ve chosen to do,” she continues. “It’s warm and beautiful and inviting.”

“The name À Table means ‘come to the table,’” says the chef. ”We want to make it easier for people to gather at their table and still have a wonderful meal that is prepared fresh with the best local ingredients.” She believes that the importance of friends and family became especially clear during the first year of Covid, and now people are sharing meals and entertaining more than ever. “I have some people that come in every single weekend for platters of things to pick up and bring home,” she says. “ They just want to have a beautiful meal that they can pick up and put out and know that it's going to be delicious and fresh,” she continues. À Table offers a wide variety of seasonal salads and side dishes, all anchored by their signature rotisserie items. Whole chickens, duck, leg of lamb, and porchetta can be seen roasting in the storefront, filling the space with wonderful aromas. “For the chickens, we tried a few different places and settled on [FreeBird] from Chefs’ Warehouse because it was the best product,” Chef Sarah says. The Bouïssous have a long history with CW. “We've been working with Chefs’ Warehouse since it was called Dairyland,” she recalls. “Actually, I think we met Chris [Pappas] when he used to call on Le Cirque back in the 80s!” she says. Although CW is now all over the world, they are also neighbors. “Having their headquarters here in Ridgefield, it almost feels like we are ‘shopping local’, if you will,” she continues. “It's been a long relationship.” This holiday season, À Table is taking pre-orders of all sizes. “We can do absolutely everything, or if you just want help with parts of it to make your sharing easier,” Chef Sarah says. “Our hope is to help make it easier for everybody to share their time with friends and family.”

Top CW Picks: FreeBird Chicken, Plainville Turkey, The Right Scallops

Shop now:

wherechefs.shop/living-the-dream 12

CW MAGAZINE - FALL/WINTER 2023

Connecting Chefs to the Farm Hardie’s Fresh Foods, acquired recently by The Chefs’ Warehouse, has deep roots in Texas. What started as a victory garden and farm-to-market truck more than 80 years ago, blossomed into the premier fresh food distributor in the state. Serving the vibrant Texas restaurant market is no small feat. It takes a dedicated team working 24/7, six days per week to deliver to thousands of customers. From the finest restaurants to elementary school kitchens on the desert plains, Hardie’s prides itself in connecting chefs to the farm with more than 7,000 fresh food items meticulously curated from Texas and around the world. It’s not just about providing the freshest ingredients available. Hardie’s is part of the food community, embedded deep in the heart of Texas.

CW is proud to offer our customers the very best seasonal produce from sea to shining sea. From Hardies Fresh Foods, Green Leaf, Sid Wainer and CW Farmer’s Market, you can rely on us to help your menus stay vibrant and colorful all year long! Check with your CW Sales Representative for local availability.

CW MAGAZINE - FALL/WINTER 2023

CHICAGO, IL

KO-PO CROSSOVER BY TRACY HOLLERAN

Redefining Asian Fusion on Chicago's South Side

n his days off, Chef Won Kim frequently stopped in to Maria’s Packaged Goods & Community Bar, a familyowned neighborhood tavern in the Bridgeport section of Chicago’s South Side. “It was a great kind of ‘safe haven’, and I found solace in the quiet and variety of characters that frequented the bar,” he says. “It felt natural to me.” Chef Kim also loved the “pop up” barbeque nights Maria’s would hold during the summer months on the bar’s back patio. The menu featured just one dish–Polish sausages with kimchi. They called it “KoPo BBQ” – a combination of the owners’ dual Korean-Polish background. It did not take long for Chef Kim to form a friendship with co-owner, Ed Marszewski. “He’s a very eccentric creative, and we would collab on various projects, like daytime beer raves featuring home brewers”, he explains. Soon enough, Maria’s was planning an expansion of its food program, and they recruited the help of Chef Kim. “They asked me several times and I kept saying no,” he laughs, “until I finally drunkenly said yes…and all of a sudden I had a restaurant!”

CW MAGAZINE - FALL/WINTER 2023

Photo Credit: Kimski

Food Photos Credit: Matthew Meschede

Despite agreeing to come on board, Chef Kim had his reservations. “You know, the idea of KoreanPolish food didn’t sound appealing,” he admits. “But, the more and more we delved into the ingredients and some of the dishes–the humbleness of both cultures’ foods–we were seeing a lot of similarities.” Noting the parallels between dishes like sauerkraut and kimchi, pierogies and dumplings, he says, “it all starts to make sense.” Kimski opened in 2016 in the expansion space of Maria’s and serves an inventive menu of Ko-Po “street food” from a self-service counter. Potatocheese pierogies, topped with a hybrid sauce of sour cream, soy sauce, and toasted sesame oil, Gołąbki - cabbage rolls made with kimchi, and a Bi Bim Bop rice bowl that includes house made sauerkraut are just a few of the items on offer. However, Kimski’s very first dish, now called “The Maria Standard’’, is still the most popular. The Polish sausage sandwich is served on a brioche roll, and features Kimski’s signature kimchi-sauerkraut and soju mustard, made with Korean liqueur. “It started off as a joke, but then we quickly realized all these ingredients work really well,” Chef Kim says. “We just kind of started creating dishes based off of other stuff, but it was always the whole Ko-Po idea.” While developing the menu at Kimski, it was important to Chef Kim that not only is the food casual, but pairs well with the beer program at Maria’s. “We make drink-friendly food,” he says. “It was basically like, buy a PBR, here’s a snack, stick around! You might have come from ten miles away like I did. We want to make sure everyone feels like they’re at home.” Chef stresses that he did not want to put any pressure on the process, other than to make it feel comfortable. “That’s our job at the end of the day. It’s about hospitality, right? Our attitude is, you get what you give, so that’s the idea behind it.” This was also the concept behind the decision to use a counter service model. “We wanted it to be casual and we wanted the food to be approachable,” Chef explains. “The bar gets crowded and we want people to feel like they could, you know, ‘get up and move about the cabin,’” he says. “We don’t want anyone to feel tied down to a table.” The vibe is that of “hanging out at a cool friend’s house,” he continues. “No pretension. Just come in as you are, eat, have fun… and then get the hell out!” he jokes.

When it comes to ingredients, Chef Kim has become a CW devotee. “At first it was really only the proteins we were ordering, Wabash and Allen Brothers,” he says. “And then, once we ordered produce in a pinch, and noticed the quality difference.” From that point forward, other than some hyper-local seasonal items, Kimski orders exclusively from CW. “We still try to do our best to support local farms and local vendors, but Chefs’ Warehouse is technically local to us as well, because it’s only a mile and a half away, which is awesome,”he continues. “Those kinds of small things are important to us.” Chef Kim adds, “the proteins have been crucial.” He marvels at how they “fly through” the FreeBird chicken sandwiches and their Mowi and Cermaq salmon bowls. “The salmon that comes in, it’s incredible. It’s a beautiful product. It’s always clean. It’s always fresh.” What is perhaps most impressive is how Kimski and Maria’s weathered the pandemic. While restaurants struggled to stay afloat, Kimski converted to a “community kitchen model” using grant money to provide take-out lunches and dinners for anyone who needed a meal. “We would buy food from other restaurants to make sure that they had some kind of income,” Chef Kim explains. “We were able to employ a few employees from the bar and the restaurant, plus provide income for other restaurants to keep them busy.” Throughout 2020, they provided free and “pay what you can” meals for the community, but continued to supply 200 free lunches every Wednesday for nearly four years. “We take pride in the name of Maria’s Packaged Goods and Community Bar…we uphold that title of being part of the community and helping out when we can,” he says. From its humble beginnings as a neighborhood bar “slamming Korean and Polish together” at a backyard barbeque, Kimski has epitomized the concept of sharing through creative cuisine in a casual setting. Sharing cultures, sharing ideas, sharing food, and most importantly, sharing community.

Shop now:

wherechefs.shop/crossover

CW MAGAZINE - FALL/WINTER 2023

SAN FRANCISCO, CA

Marro’s at Miller & Lux N

Pastry BY KELLI COLACO

icknamed ‘Marrocaron,’ for her perfectly executed macarons during a ‘past life’ pastry position in Santiago, Chile, Executive Pastry Chef Karla Marro of Tyler Florence’s Miller & Lux, (San Francisco, CA), developed an early passion for pastry growing up around her grandparent’s bakery in Temuco.

Not surprising, it was Marro’s captivating Instagram posts of her pastry creations that caught the attention of celebrity chef and restaurateur Tyler Florence, who quickly invited her to be a part of his opening team at Miller & Lux (Modern American Steakhouse, located at the Chase Center, home of the Golden State Warriors, S.F. Opened September 2021.)

With a childhood sweetened with limitless alfajores-a traditional shortbread-like cookie with dulce de leche filling, and luscious lemon poundcake, among other treats, Marro aspired to pastry greatness at the ripe old age of 8.

Chef Marro, who looks forward to taking her pastry journey full circle one day and owning her own upscale bakery, inspires up-and-coming pastry chefs by promoting the message that passion, talent, and hard work can well and truly make your dreams a reality. Well, that, and one perfectly executed pastry at a time.

Raised with a profound appreciation for fine art via her parents’ avid passion and fulsome collection, and professional painter in her older sister, Karla’s artistic expression unfurled organically in the creation of high-end pastry. A perfectionist who playfully credits her OCD for the high level of skill and detail she brings to pastry, Chef Karla caught the attention of some of the culinary world’s biggest players early on in her career. After working at Hyatt Ziva Hotel in Cancun, Mexico, Marro worked under Jean-Georges Vongerichten at Public Kitchen in New York City and was the pastry sous chef at Daniel Boulud’s restaurant Daniel; opportunities that cemented her desire to become a top pastry chef in the height of fine dining.

Top CW Picks: Valrhona Chocolate, Boiron Fruit Purees, Crescendo Tart Shells

Shop now:

wherechefs.shop/miller-lux

An unexpected call by Chef Suzette Gresham of Michelin-starred Acquerello in San Francisco would be the catalyst that would launch Marro to the ‘sweet spot opportunity’ of her unfolding trajectory. After a brief stage at Acquerello, Marro accepted Gresham’s offer of the pastry chef position at the renowned venue in 2019. Known for being exceptionally versatile and equally facile with pastry, chocolate, breads, ice creams, Marro blossomed under Gresham’s rigorous and skillful mentorship. A standout for her deceivingly complex creations— a perfectly layered pastry replica of a ‘strawberry dipped in chocolate’; a ‘green apple tart’ inclusive of a jaw-dropping recreation of a green apple. (both inset) Chef Karla also credits the subtle sweetness, (relatively low sugar content) of her offerings for their high-level elegance.

CW MAGAZINE - FALL/WINTER 2023

ISLAND CELEBRATION BY TRACY HOLLERAN

With Atlantis Paradise Island Senior Executive Pastry Chef Ludovic Audaux Chocolate is featured prominently around the property— tell us more! Guests love all things chocolate at Atlantis! And as the holiday season approaches, I am in love with Valrhona chocolate. I draw inspiration from this fantastic product! The chocolate profiteroles at Café Martinique have a cult following, and the chocolate mousse at Plato’s in The Royal Tower is the most popular dessert. They are always in high demand and sell out very quickly.

How do you use your favorite CW products? We love to use CW ingredients in our cake bases. Our pastries are made with various CW flours, and we use the CW chocolate glazes. At least ninety of Altantis’ products made daily contain CW ingredients exclusively!

What are you most excited about this season? I’m delighted that we can share and celebrate big occasions again. During the pandemic, we forgot how important it is to truly share, smell, and look at food to enjoy it. It’s been wonderful to see people share and indulge in not just one, but multiple delicious desserts together for a funfilled experience.

Will you be featuring any special desserts during the holidays? We are excited to offer a variety of delicious and unique dishes for the upcoming holiday season. We will have a long-style layered cake called Chocolate Roulade. We also have created spice rum truffles that incorporate warm holiday flavors and spices like caramel, Paradise Rum, and other seasonal spices.

Top CW Picks: Valrhona, Chocoa, King Arthur Flour, Neilsen Massey

Shop now: 18

CW MAGAZINE - FALL/WINTER 2023

wherechefs.shop/Island-celebration

NEW YORK , NY

Photography Credit: Shawn McCarney and Chef Alexander Harris, Culinary Director, Emma's Torch

CARRYING THE TORCH BY TRACY HOLLERAN

eople of all cultures have always connected through food. It is central to many holidays, gatherings, and celebrations around the world, but is also necessary for basic survival. After spending many hours volunteering in Washington D.C. soup kitchens, Kerry Brodie, a public policy professional working at the Human Rights Campaign, had a lightbulb moment: what if there was a way to integrate the connection between food and people through education? “I did as much research as I could on my own, and then reached out to people with in-depth industry knowledge both on the nonprofit and culinary side,” Kerry explains. “Eventually, I decided to go to culinary school so that I could learn as much as possible before launching.” The result of her efforts was a comprehensive culinary training and internship program for adult refugees of all ages, education levels, and backgrounds. Emma’s Torch, named for 19th century poet and civil rights advocate Emma Lazarus, opened its first “pop up” location in the summer of 2017 in Red Hook, Brooklyn. “We chose Brooklyn because we had an incredible opportunity to take over a space for a short-term pop-up,” Kerry says. “This allowed us to test our model, and to start building out our community in Brooklyn from day one.” With its current permanent location in Carroll Gardens, Brooklyn, two outpost locations in both the Brooklyn Public Library and at CitiField, the nonprofit organization has trained and placed over 300 refugees to date. Chef Alex Harris first learned about Emma’s Torch while contemplating some time off from the industry to consider his next move. “I really felt like whatever I did next, I wanted to be involved in something that allowed me to give back,” he remembers. “I was feeling really strongly at the time that I definitely wanted to give back in an educational environment, out of respect for all the people that helped educate me.” When a friend and former co-worker mentioned the unique culinary program, Chef Alex was instantly intrigued. “She said

CW MAGAZINE - FALL/WINTER 2023

‘I know you have this passion for giving back and I’ve got the perfect thing for you!’” The friend went on to describe Kerry and the mission of Emma’s Torch. “That was the first time I heard of that,” he said. “Kerry needed volunteers, so I volunteered. In those first few moments, I knew this was the place I wanted to be and work in the future.” Chef Alex continued to volunteer throughout the summer, and later was offered a position as Culinary Director. “ I did an interview, and then a tasting and teaching demonstration, and [Kerry] loved it.” The eleven week program consists of 400 paid hours of training and internship experience for the refugees. During the first four weeks, students learn basic knowledge, including culinary vocabulary and math, understanding how to follow recipes, and preparation techniques. The remaining weeks are spent on-the-job, applying their newly acquired skills in one of the Brooklyn locations. “Our students choose which location they want to be in,” Chef Alex explains. “They each have a little bit of their own specialty,” he continues. “The Brooklyn Public Library space is a little bit more of a commissary-

type space, so they get hands-on skills working in pastry and our prepared goods,” he says. “In Carroll Gardens, they get a little bit more work in the cooking-to-order, because it’s more of a dining space which is open on the weekends. It’s where everybody comes for brunch–it’s our busiest time!” When it came time to select vendors, Chef Alex’s first phone call was to Chefs’ Warehouse. “I had been working with CW since coming to New York,” he recalls. While working for both The Pierre Hotel and Blue Smoke (part of the Union Square Hospitality Group) he developed a great relationship with his CW rep. “When establishing a new place, I just knew we could get many different things and great products from Chefs’ Warehouse,” he says. “ I said ‘I’m in a new place–I’ve moved to this nonprofit to work in this field of culinary education and workforce development. Can we talk about what we can do here together in this next phase of my life?’”

What if there was a way to integrate the connection between food and people through education? Baked goods comprise a large portion of what’s on offer at Emma’s Torch, so dry goods including five types of King Arthur flour top the list of CW favorites. Five Acre Farms dairy (buttermilk biscuits are among the best selling items), and of course, chocolate are other key products. “One of the more popular sweets on the menu is our fudge brownie,” Chef Alex says. “Being able to have Valrhona cocoa powder, Valrhona chocolate, and Barry Callebaut are all big.” Upon completion of the program, the connections continue and students are tracked for two years postgraduation. “We’re always talking about goal setting,

future goals and current interests,” Chef Alex says. “It’s not just about the eleven weeks, the culinary education, or the job placement, “ he continues. “It also includes that mentorship piece as our students start their careers, achieve some of their short term goals, and then work into higher positions as they continue through their career.” “It’s all about being here, making yourself better and committing to this new career,” Chef Alex says. With a new pop-up location currently operating in Washington D.C., and a permanent cafe set to open in November 2023, Emma’s Torch will reach more refugees than ever. “We are always looking at how we can effectively scale our impact and hope to continue expanding in the future,” Kerry says. She adds, “It is definitely a group effort, and I am so grateful that this community keeps growing!” Learn how you can empower refugees through culinary education:

emmastorch.org

WASHINGTON , D.C. BY TRACY HOLLERAN

Social Media Meets the Kitchen

he oversized impact of social media has affected the way people live, do business, and spend their free time—and even the way they dine. Those in the restaurant industry are feeling the heat. In the era where “the camera eats first” at even the most casual of dinners out, celebratory meals and events seem to warrant full-scale social media coverage. “They want the ‘wow factor,” explains Pastry Chef AJ McMillen Cavallo of Pendry Washington D.C.-The Wharf. Post-pandemic, the pressure has increased and chefs are coming up with creative solutions to deliver dishes and experiences that are not only top-notch, but Instagram “grid-worthy.” Chef AJ got her start in pastry when she made the decision to return to school in her 20s. ”I wasn’t really sure what I wanted to do,” she admits. “I always loved to bake, but never understood the science.” As it turned out, she really enjoyed it, and following graduation, she moved to Grand Cayman where she completed her externship at the Ritz-Carlton Hotel, home to Eric Ripert’s sister restaurant, Blue. She was soon promoted, and remained at the Ritz for nearly five and a half years before returning stateside. “I am grateful that my first job in the industry was at such a behemoth of a hotel,” she says. “I mean, you name it, and it happened. It’s a huge resort!” This baptism-byfire experience set her up for future positions.

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“It’s like going to the Olympics straight out of training,” she laughs. “I would like to think that I can navigate the tornado pretty well!” By the time Chef AJ landed at Pendry, she was primed for success. She currently oversees pastry for all of Pendry’s restaurants, banquets, amenities and in-room dining. “It’s a really small hotel,” she says, “but we try to do a lot.” And ‘a lot’ includes many, many weddings. Post-pandemic, not only were the weddings over-the-top in number, but also in the types of requests being made by couples. “I think they had more time to research or investigate, or watch endless TikToks,” she jokes. Something had to give. Chef AJ came up with a solution that not only lessened the stress on her small team and kitchen, but also benefited local small business owners. “I decided to outsource products that I maybe would not have considered outsourcing prior,” like wedding cakes. “I used to do a lot of wedding cakes…but we just don’t have the space,” she explains. ““I look for small business owners, and I meet them in person,” Chef continues. “We’ve partnered with womenowned companies that specialize in wedding cakes. They’re passionate about what they do and they use high-end ingredients.” Unsurprisingly, quality ingredients also play a starring role in Chef AJ’s kitchen. Sosa, Chef Rubber and Kopykake are her go-to brands for additives and colorants. She loves La Rose Noire for tart shells, Valrhona for chocolate and she’s a big fan of Bazzini nuts. Knowing that she is working with superior products, allows Chef the space to really focus on her customers and their picture perfect requests. “Right now we’re doing chocolate oyster shells with ganache pearls [and] sugar coral. We’re making all of it,” she says. A feast for the tastebuds, and for the eyes of many, thanks to the simple act of hitting “share”.

Shop now:

wherechefs.shop/share

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CINCINNATI , OH

CAKE COUTURE BY TRACY HOLLERAN

s the grandson of a Baptist preacher, Chef Eric Clark has fond memories of the treats his grandmother was always baking for church functions. “I was kind of infatuated,” he remembers. “When someone puts down brownies, twenty people run over to it … it is something that people want to indulge in, and that’s always intrigued me.” Despite this early passion, after high school he enrolled at Miami University intending to become an architect. One day, a classmate who knew of his love for baking suggested he visit the Midwest Culinary Institute, an hour away in Cincinnati . “I was just going to walk through the halls and check out the classrooms, to see if it was even anything I was interested in,” he recalls. “But the minute I left there, I was registering for classes!” Fast forward to 2013, when Clark got a call from Chef Jason Rose at Jeff Ruby’s in Cincinnati. They were looking for an executive pastry chef at one of their sister properties, Carlo & Johnny. “I jumped right at it and I have never looked back!” he says. By 2016, he moved downtown to Jeff Ruby’s Steakhouse where they had a bigger clientele including professional athletes and other heavy hitters. “There’s something about cooking for people who get to dine all around the world,” he says. “There’s a feeling of trying to impress them, because that’s what they get to do all the time. It gives you an opportunity to prove yourself.” It was at Jeff Ruby’s where he and fellow “sneakerhead” colleague, Executive Chef Dylan Jones, decided to try their hand at creating a sneaker cake mold. “We wanted something unique and original that no one else had seen,” Chef Clark remembers. “That’s where the shoe came in for me.” But not just any shoe; the very first mold he created was an Air Jordan 4. A mold replicating the designer sneaker was then cast on a 3D printer. It was important that the details be perfect, and they went back and forth several times before the mold was finalized.

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The molds are designed to be filled with Chef Clark’s signature mousse, which requires nearly eight hours of setting time. “I worked so hard to develop that mousse recipe that I wanted the details [of the mold] to match the time I put into developing the flavors,” he says. When selecting ingredients for his recipes, quality is paramount. “I’m a huge Valrhona guy,” Clark notes. “Our company is very chocolate-heavy, and [Valrhona] chocolate and their products were unmatched.” Although chocolate is the most popular request, other cake flavors include French vanilla, key lime and strawberry. He calls Chefs’ Warehouse his “one stop shop for all our needs” including cocoa and confections. CONTINUE READING ON PAGE 67.

Shop now:

wherechefs.shop/cake-couture

Photography Credit: Jeremy Kramer, Jeremy Kramer Photography, Inc.

BORN RIGINAL Since 1911, our most renowned chocolates have graced the shelves of chocolatiers worldwide. They are celebrated for their distinct flavor, exceptional outcomes, and unwavering commitment to sustainability. We are dedicated to help your craft at your best. ✔ PROUD TO BE CHEFS’ PREFERRED BELGIAN CHOCOLATE BRAND

During taste tests and research in different countries, Callebaut came out as the preferred Belgian chocolate brand chefs work with. The tests revealed that the taste of our chocolates is loved by chefs globally.

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Our chocolates are here for you to achieve great end results every time. • Easy dosing, melting and consistent tempering. • A snap, shine and contraction that are always perfect. • A chocolate taste that allows a wide range of pairing options. • Different fluidities for even the most specific application: from fine enrobing to panning.

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Through the Cocoa Horizons program, we partner directly with cocoa farmer cooperatives to only source 100% sustainable and traceable cocoa beans for the Callebaut cocoa liquor: the heart and soul of our chocolate.

@callebautchocolate * Tests held in 2023 featuring 75 consumers in Belgium and 225 chefs in Belgium, UK and USA comparing Callebaut and its peer brands.

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WEST COAST UPDATE

A Promising Harvest

B RUCE LUO N G EXECUTIVE VICE PRESI DENT WEST COAST AN D CANADA

W West and Canada, having experienced an abundance of growth and change this past year, and are well-poised for a strong and synergetic future. It has been exciting to watch our investments and expansions come to fruition. I am very proud of the relationships we are building with the fantastic teams at newly acquired companies Hardies (TX), Greenleaf, and Mike Hudson Distribution (CA) and the organic collaboration that is taking place across the board. With our new state-of-the-art warehouses in Phoenix AZ, and Seattle WA, we are looking forward to the continued growth of these markets and servicing our customers even more efficiently. I tell everybody who wants to listen that my favorite thing about our work is that I get to know and speak to all of the great people in food. There’s so much heart and soul that purveyors put into their products. When this extends to our chef-customers incorporating these incredible ingredients in their menus, it is simply magic. This time of year, for me personally, is about attending my daughter’s soccer games, going fishing with my son, and seeing my oldest daughter slowly mature into a young adult and applying for college. The holiday season is a time to reflect and appreciate the people that you love and acknowledge all that they bring to your life. I could not be more grateful for my family, my CW team, and all of the incredible vendors and chefs I get to collaborate with. Wishing everyone a healthy, safe and fulfilling Holiday Season and New Year!

Shop fresh produce:

wherechefs.shop/produce-basket

CW MAGAZINE - FALL/WINTER 2023

TORONTO, ON

Eye of the Tiger, SOUL OF THE SAUCE In the “red sauce and boxing” culture of Little Italy in Toronto, Canada with Sugo and Bar Sugo Co-Owner-Operator Conor Joerin BY KELLI COLACO

ou could make a movie about Conor Joerin and his straightshooting, hardworking, jokeslinging, ‘family’ at Bar Sugo (which he operates and co-owns with Michelle Pennock and Alex Wallen) and his smaller sister restaurant Sugo (opened in 2017 with co-owners Scott Pennock and Alex Wallen), just down the block in the ‘red sauce and boxing’ culture of Little Italy in Toronto. All the trappings of a great story align at Bar Sugo, Joerin’s newest venture (opened in 2023) with vibrant characters, “conflict,” humor, and plenty of rising action, tied together with an insane menu boasting the highest level of wood-fired pizzas, including, The Vesuvio, made with Calabrese salami, jalapeño, green olives and smoked mozzarella. The Uncle Scottie: pesto, chili, zucchini, whipped ricotta and basil, plus all varieties of “parm” — veal, chicken and eggplant, and pastas like Rigatoni… just like “Nonna made” with rosé sauce, Grana Padano and parsley. Not to mention to-die-for cocktail offerings, (Tiramisu Espresso Martini anyone?) and desserts like affogato, classic tiramisu, and soft serve ice cream so good, it’s been known…to make people scream (literally.) With tattoo sleeves and enough grit to rival a young Robert Di Niro, (think Mean Streets, Toronto in the late ‘80s), Joerin, who left high school in the 10th grade, is an enigmatic protagonist with a childhood sculpted by his lifelong neighborhood of downtown Toronto.

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“The neighborhood I grew up in was working class and pretty rough around the edges. It's gentrified since, but when you grow up in a tougher area, you gotta be loud. You're not going to beat around the bush or paint things in a pretty picture. We’re pretty outspoken, but I think we practice what we preach.” Conor shares.

"Bar Sugo comes across as honest because it’s my life’s narrative. I'm able to share the culture of the neighborhood I grew up in, rather than trying to share someone else's story.” Contradiction being the ‘umami’ of every great story, Toronto’s Little Italy was founded on surprisingly wholesome and community-driven values. “Growing up we’d often be around food; planting, growing, harvesting, and prepping throughout the year. Grandparents and children would come together to put up trellises and get the garden ready for planting season. There was always a real sense of family, tradition, and a connection to food. I was lucky to have grown up in a neighborhood where our relationship to food was so strong.” CONTINUE READING ON PAGE 62.

Create Your Own Soulful Sauce or Slice! with Bar Sugo’s CW Top Picks: DeCecco Pasta, Ciao Tomatoes, Bella Casara Cheese, Ezzo Pepperoni, Amarone hot peppers, Mandrel Olive Oil, International Cheese Company, Pasini Flour

Shop now:

wherechefs.shop/barsugo

Photo Credit: Ethan Ta from Exceptional Films

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What began as a small cocoa pressing plant in the Netherlands, is now the top producer of premium cocoa worldwide. Founded in 1911 on the banks of the Zaan River in the Netherlands, deZaan has spent more than a century setting the standard for cocoa ingredient excellence. At the heart of deZaan’s approach is a desire to share the vast potential of cocoa with the world. The cocoa powders are renowned for their variety and quality, with colors that range from red to brown to black, across low- and high-fat contents and natural and dutched variations. To ensure performance consistency, deZaan employs some of the strictest quality standards in the world. Together, deZaan’s cocoa powders represent the full range of flavors, colors, and textures that cocoa has to offer. The distinct powders range in color from True Gold to Crimson Red to Carbon Black, and the flavors are just as diverse. Caramel to floral, fruity to nutty and beyond. Whereas natural cocoa powders retain the naturally occurring acidity of the cocoa bean, the powder is lighter in color with less intensity. True Gold’s high fat content and acidity lend citrus, floral notes with a caramel finish which shine through in ice cream, mousses, ganache and sauces.

Dutched (alkalized) cocoa powders, Rich Terracotta, Crimson Red, and Carbon Black contain low acidity and allow the cocoa’s deep, natural flavors to emerge. The deep color and chocolate flavor of alkalized powders are highlighted in baked goods and glazes but also ice creams, sauces and beverages. Beyond the distinct range of cocoa powder, deZaan’s Hot Chocolate Mix was awarded with the prestigious sofi™ Award in 2023, from the Specialty Food Association. Crafted from 100% single origin cocoa from Ghana, deZaan’s hot chocolate combines roasted cocoa, vanilla, and caramel notes with a velvety chocolate finish. As part of deZaan’s commitment to both chefs and farmers, our cocoa ingredients are produced sustainably. As well as being of the highest quality and flavor, our cocoa is sourced responsibly in a way that is good for smallholder farmers, their families, communities, and the environment. Aligned with the United Nations Sustainable Development Goals, deZaan continues to contribute towards the future of the cocoa sector.

C W M A G A Z I N E - F A L L / W I N T E R 2 0 2 3 Available in select markets. Check with your local sales rep.

CW BRAND AMBASSADOR PROGRAM

Getting Hot Hot Hot! The Chefs’ Warehouse Brand Ambassador Program, ushered in at the beginning of 2023, illuminated CW’s exciting partnerships with some of the industry's brightest rising stars. We could not be more thrilled and grateful to collaborate with our first select CW Brand Ambassadors: Chef Oscar Amador,(Owner-Operator of EDO Gastro Tapas and Wine, Anima Las Vegas) (LV), Chef Dustin Valette ((Owner/ Operator of Valette Restaurant and The Matheson in Healdsburg, Valette Wine CA), Kate Weiser (Kate Weiser Chocolates, TX) and Preston Paine (Executive Chef Crescent Hotel, Fort Worth, Food Network’s Ciao House). Having our CW Brand Ambassadors on hand at CW events, supporting them in the myriad of events they participate in, and sharing their amazing stories in CW Magazine, CW Social and CW.com, offers inside track guidance, perspective, and ingredient education that exemplifies the mission and brand of CW (and family of companies) from A-Z.

Oscar Amador - Chef/Owner (Las Vegas) The year kicked off with the exquisitely gifted CW Ambassador Brand Ambassador, Chef Oscar Amador, who along with his partner Roberto Liendo (Manager/Partner of EDO Gastro Tapas and Wine and Anima) set the CW LA Culinary Expo ablaze last June with their"CW Exclusive Ingredient- BA Booth Take Over!" and contributed 1600 overall applications of two mind-blowing dishes, Egg Bon Bon and Mar I Muntanya. Check out the full feature article on CW BA Amador (from CW Magazine) chefswarehouse.com.)

Dustin Valette - Chef/Owner (Northern California) CW Brand Ambassador Dustin Valette began his ambassador tenure inviting CW to partner with him on Project Zin, a Sonoma, CA –based event with Chef Charlie Palmer and Winemaker Clay Mauritson benefitting the Down Syndrome Connection in the Bay Area. Chef Valette and Co-Chef Brian Best, (Executive Chef of The Matheson), knocked it out of the park at the CW NorCal Culinary Expo this past September at the Oakland Arena, in CA, with two incredible applications highlighting CW Exclusive Ingredients, including, Nori Cured Ahi Crudo, and Westholme Beef Tataki.

Kate Weiser - Kate Weiser Chocolates (Texas) CW Brand Ambassador Kate Weiser, of Kate Weiser Chocolate, ignited her tenure this past summer by gracing the pages of CW Magazine with an insightful and educational TwoPage Feature. A hearty congratulations to Kate and her family for welcoming their first beautiful baby into the family! We greatly look forward to having Kate shine ‘center stage’ at a 2024 CW event/expo TBA!

Preston Paine - Executive Chef (Texas) Last but certainly not least, we are proud to share that our newest CW Brand Ambassador, celebrity chef Preston Paine (Also featured in the edition of CW Magazine) will be taking time out of his busy 2024 schedule with the Crescent Hotel, Fort Worth (TX) and shooting new culinary shows with the Food Network to head up an exciting ‘Booth Take Over!’ at CW Culinary Expo TBA!

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NATIONAL

INSPIRATION IN A ‘TEASPOON’ With Teaspoon Founder Amy Lai BY KELLI COLACO

aving grown up witnessing her hard-working immigrant parents carve a beautiful life for her family in the Mission District of San Francisco, China-born American Amy Lai, (a UC Davis graduate) opened her first 'Teaspoon' at just 23 years old in Los Altos C.A. Reimagined for a western world clientele, Teaspoon, an innovative, boba tea company is fueled by a mission of bringing people together. Now with forty Teaspoons (and counting) across the country (recently achieving the remarkable milestone of serving over 7 million boba drinks) Amy shares the origin of her young entrepreneurial moxie. “By the time I moved to America, I was three. Like many immigrant families, my parents had to do a lot to provide for our family. I watched them work nonstop, and go through struggles with language and culture, but they had a lot of grit. They were great role models for us.” Lai muses on an early entrepreneurial spark of inspiration. "For my family, food is our love language. My Dad’s a contractor. He doesn't care about his clothes or anything like that. If you ask him what he wants to do (on his time off), he’ll say, ‘Let’s go eat something good.’ He’s a big hospitality guy and loves socializing.” This love of togetherness and enjoying great food were essential seeds for Lai’s business ideation. “I always really loved ‘the boba experience,’ not just the drink itself, but all that comes along with it. The socialization piece of it with friends and family took it beyond the flavor and taste of the drink and made it about the sweet memories associated with the experience.” Lai offers. Inspired by her mother’s devout work ethic and strength, having learned to speak English while raising four young children and securing a job as a

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housekeeper at St. Francis Hotel in San Francisco, Amy shares an essential motivator behind her decision to open her own business. “When I was confused about what I wanted to do with my life after college, Mom, who had owned and operated a small grocery business back in China, asked me if I wanted to open my own business. Once I was sure I wanted to open my first ‘Teaspoon,’ my parents offered to give me a loan. They doubled down and took the risk.”

“I always really loved ‘the boba experience,’ not just the drink itself, but all that comes along with it. The socialization piece of it with friends and family took it beyond the flavor and taste of the drink and made it about the sweet memories associated with the experience.” Amy shares how she set out to make her concept for Teaspoon more accessible to a diverse U.S. market. “Growing up in San Francisco, we had friends that were not Asian. When we would go for a boba drink together you could see that they didn’t know what to order when they looked at a traditional Chinese or Taiwanese Boba menu. For Teaspoon, we put beautiful pictures on the menu for every single drink so that even if you're unfamiliar with the drink, you can actually see it. We also broke away from having a menu with too many different items. We have fewer options on the menu, but every single drink has a special recipe that we call either Classic, Signature, or Seasonal drinks”.

With Teaspoon’s popularity having popped off like a burst of tapioca pearls, Amy, after opening her first five venues, found herself fielding a multitude of requests to open Teaspoons far afield in communities across the U.S. Suddenly a franchise light bulb flooded her with inspiration. She offers. “What I love about the franchising model is that you have somebody who is passionate and has pride in the brand. They are bringing Teaspoon to their hometown and are proud to share and serve their own community in this unique way. These stories hit a place in my heart.” On the value of partnering with The Chefs’ Warehouse Amy shares. “Our experience with CW has been fantastic. Colby Morse, (Head of CW National Accounts) has been super supportive. When we started with CW, we only had about fourteen venues. Colby never treated us like we were less important for being a smaller emerging national brand. When we talked to him about a micro plan to open stores in Georgia, Alabama, Florida, Texas, etc., he would ‘walk me through’ ways CW could support us and help us source products. Because we’re still an emerging brand, Colby also helped provide a lot of business insight in general which was very helpful to us.”

Ever dreaming up vibrant new boba to share with her growing brand’s universe, Amy looks forward to getting her new seasonal drink, Banana Milk Latte with Dalgona Candy Crumbles (crunchy Korean candy made of sugar and baking soda, inspired by Netflix cult-series Squid Game) on her Fall-Winter menu. The story of Teaspoon lies at the very heart of our immigrant-driven American dream; built on the unfathomable hard work, determination, and guts of those, like Amy Lais’ Chinese immigrant parents. A testament to their generosity and sacrifice, not only has Amy made good on the loan they gave her to start her dream, but she continues to pay it all forward, one ‘Teaspoon,’ at a time.

Invigorate your menu with these Teaspoon, CW Favorites, perfect for your drinks and bar programs: Boiron 100% Guava Purée, Boiron 100% William Pear Purée, Clover Sonoma Half & Half, J. Hellman Frozen Pineapple and Strawberries

Shop now:

wherechefs.shop/teaspoon

CW MAGAZINE - FALL/WINTER 2023

BY KELLI COLACO

with Chef-Owner Christian Chandler

hristian Chandler, chef-owner of Seattle’s long-treasured Serafina Restaurant (and sistervenue Cicchetti, sister restaurant, opened in 2009) is a steadfast craftsman who has risen in ‘the game’ by staying true to the family-oriented, authentic Italian venue he’s been affiliated with since he sprung out of culinary school back in 1991. No stranger to diverse chef-roles, including Michelin-starred venues (Executive Chef at Lecosho,) and steering multi-tiered menus of Holland America Cruise Liners, Chef Christian, whose bloodline is steeped in food-service veterans, chose to book-end his career at community-forward Serafina, where he started in 2004, and became sole proprietor in 2019. Chandler’s talent blossomed under the nurturing mentorship of Serafina original owner Susan Kaufman, who opened the restaurant back in 1991. Staying true to her mission of offering a neighborhood restaurant ‘that echoes the welcoming embrace of an Italian home,’ Chandler

(who became co-owner of Serafina in 2015) has carried the torch of providing exemplary Italian cuisine while innovating Serafina (and Cicchetti) to keep in step the times. “One of our most popular dishes is our Melanzane, which is eggplant involtini with ricotta and basil, (which has been on the menu at Serafina for 25 years) and Rigatoni Bolognese. This one’s special because it was my grandma's favorite pasta. Some of my earliest memories were sitting on the kitchen counter and watching her cook her meat sauce.” Kaufman, who sadly passed in 2019 after a long bout with cancer made a huge impact on Chandler’s chef/owner trajectory. “Susan did a great job of preparing me for what was to come with me taking over the business. It really got me thinking early on about the tough decisions you have to make.” Christian shared. Family and tradition, the cornerstone of Serafina from its inception, Chef Christian lights up while sharing an ongoing Thanksgiving ritual he looks forward to. “We shut down the restaurant and about 30 of us hang out around the bar, cook, and watch football. Being together is what it’s all about.”

Top CW Picks: Westholme Coulotte Beef, Molinari Salami, Sparrow Lane Vinegars, Valrhona 70% Guanaja, Valrhona 40% Lactee, Matiz Boquerones, Calabrian Chilis, Cypress Grove Fromage Blanc, Alps Coppa

Shop now:

wherechefs.shop/serafina

Over two decades of being featured on menus across the country gives us conﬁdence that we make cheese that chefs love.

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For over a century, Vande Rose has been a leading producer of heritagebreed pork. The Iowa-based farm has been a family business for six generations and focuses on traditional farming, animal welfare, and above all, commitment to quality. The carefully selected pigs are raised without antibiotics or hormones, which ensures premium, flavorful products prized by discerning chefs.

If lamb and veal are on your holiday menus, Mosner Family Brands has you covered! Founded in 1957, Mosner’s quality standards are exceptional. It all starts with sourcing, and only farms that respectfully raise their animals and use sustainable practices are considered. The result is proteins which exude both tenderness and flavor. As a company that values honesty, trust and service, you can be certain the quality received is unparalleled.

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Order Up! Industry Tips

t The Chefs’ Warehouse, we want our customers to know we’ve got your back. Beyond offering the world’s best ingredients custom-tailored to your unique menus and venues, our goal is to optimally support you from A-Z. With a plethora of new demands being placed on chefs and restaurateurs every day, our expert teams are here to save you time, and resources, prevent unnecessary stress, and help everything you do shine. In this first segment of ‘Order Up! Industry Tips’ Creative Media Manager, Andrew Steelman offers timely advice on how to make your application images worth a thousand words and take your platforms to new heights!

Hot Shots with Media Manager Andrew Steelman With social media and technology at the forefront of communication and advertising, having highquality images, especially for food and finished dishes, is more important than ever. With a standard smartphone and a few basic tips, you can turn an average snapshot into mouthwatering food imagery, and shots of your team and venue that grab attention.

Composition: Framing an image and perspective is an easy way to turn a dull image into an eyecatching showstopper. •

Get creative using ‘Leading Lines’, meaning the lines in a photograph that have been framed and positioned by the photographer to direct the viewer's attention to a particular point of focus.

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Take advantage of ‘The Rule of Thirds’, which is a type of off-center composition where important elements of a photograph are placed along a 3×3 grid, which equally divides the image into nine parts, to immediately increase the visual aesthetic.

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Don’t be afraid to ‘get low.’ While it is popular to shoot a dish from the top, straight down, don’t be afraid to get low and up-close and personal. Getting low will add elevation to your dish and can help add nice shadows and highlights, adding depth to an image.

Lighting: If I had to choose one piece of advice to give to chefs or aspiring photographers to improve their skills, this is it. Light is everything and way more important than having the latest iPhone, photo gadget or filter. •

•

Take two minutes to get that dish out of that fluorescent lightbulb-ridden kitchen and place it next to a window or outside in a shaded area. Using natural light or a large light source will add beautiful soft light. If it’s dark and/or you can’t make it to natural light, find the largest light source and cut out all the other lighting. A variety of light sources with different color temperatures fighting to illuminate food is rarely pleasing and usually makes everything look less appetizing.

Editing: While the latest phones and algorithms do a pretty amazing job of making images pop, a few adjustments can usually make an image better. •

Whether slightly increasing contrast and vibrance or reducing shadows and adding a slight vignette, apps such as Snapseed, Lightroom, and VSCO are a convenient way to do a quick edit that will make an image pop.

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I personally recommend using subtle adjustments as it can be easy to go overboard and make an image look fake and unnatural. CW MAGAZINE - FALL/WINTER 2023

A MOVEABLE C FEAST LAS VEGAS

elebrating ‘the heart of the craft of culinary,’ the CW Moveable Feast is a richly collaborative boutique event that zones in on the core of our collective industry, quality artisanal ingredients, incredibly talented chefs, and the esteemed guests for whom the magic is created. Graciously led and hosted by CW Corporate Chef David Walzog and his wife Miki at their beautiful home and outdoor oasis in Las Vegas, the inaugural Moveable Feast was festively decorated utilizing CW Farmer’s Market seasonal produce and comprised of dish contributions cooked onsite from four top Las Vegas chefs: Chef Min Kim, formerly of the Wynn and Mizumi, Las Vegas; Chef Marty Lopez of Scotch 80; Chef Keith Bryant of Little Avalon; Chef Matt Fresinski of V&E Group, and Pastry Chef Keris Kuwana of Donutique. With the prime mission of coming together, collaborating, and dishing on all things culinary, (and highlighting CW Exclusive Ingredients!) the first Moveable Feast (helped greatly by the CW Las Vegas Team led by Spencer Rudow) was a true testimony to the ‘people first’ culture of The Chefs’ Warehouse.

Moveable Feast, Host, Corporate Chef David Walzog: “Creating the CW Moveable Feast, a collaborative dinner celebrating the relationships we have in the Vegas market while showcasing the CW Exclusive Ingredients, was a great way to show off our CW Culture of relationships at a celebratory dinner table. Fundamentally, the restaurant industry cares about one another. To have our local chefs at my home in Las Vegas celebrating, cooking, and collaborating with one another fosters a great sense of camaraderie. Interaction with our sales reps and senior management of Chefs’ Warehouse, who also took part in the Moveable Feast, exemplifies the deep, respectful relationships that we all have with one another. It was a pleasure cooking with and sitting down with our chefs to talk about the industry today.” You don’t often get the opportunity to break bread with a diverse set of chefs in a casual, fun setting. I feel that the group was relaxed, and really into each other's food, and great conversations were had without stress or competitiveness; truly at the heart of what cooking is all about.”

CW MAGAZINE - FALL/WINTER 2023

A Celebration of Foley Fish and Sassanian Caviar/ New Style Sashimi, Crudos, and Nigiri by Chef Min Kim (THE ORGANIZER) “My strength is the skill of organizing and planning. These principles apply to daily life as well. Once you have the right planning and strategy, executing becomes much easier. If you don't have a plan, you lose a lot of time running around trying to figure things out. Having that organization has really benefitted me in my career.”

FAO Octopus and Java Puttanesca/Pesto Crusted Allen Brothers Lamb Rack by Chef Marty Lopez (THE COACH) “Finding the right person for a particular job in the kitchen is big. This allows you to create without your vision getting lost. It’s like football. In the kitchen, there's an offense and a defense. You need to have specific players in each position for offense and defense to work. The Executive Chef is ultimately the quarterback. This kind of system helps everyone to stay calm, on task, and run their stations efficiently, and is essential to have a functioning cohesive unit in the kitchen so the guests can be number one. This is always the main goal, the guests come first.”

CW MAGAZINE - FALL/WINTER 2023

Pasta Mia Cavatelli Carbonara/ Allen Brothers Chateaubriand by Chef Keith Bryant (THE GRAFTER) “Hard work is what has gotten me where I am today. I started 21 years ago as a dishwasher, no culinary experience, and I just kept pushing myself. You have to understand the grind and be willing to put in the time to get in there and succeed.”

Roasted Allen Brothers Chilean Seabass/ Brick Pressed FreeBird Chicken by Chef Matt Fresinski (THE ADAPTER) ‘If I can boil down what my ‘super-power’ is as a chef it’s my ability to adapt. Throughout my history, I’ve been able to take over restaurants and recreate them. I’m very facile at working with what I have and excelling.’

CW MAGAZINE - FALL/WINTER 2023

Robata Grilled Japanese Snow Aged Wagyu Rib Eye, Niigata Prefecture by Chef David Walzog

CW Farmer’s Market Blueberry and Yuzu Donut Croquembouche with Candied Lemon and Pulled Sugar by Chef Keris Kuwana (THE CREATIVE) “Creativity is definitely my superpower. It makes me feel like I can conquer the world and makes me want to do, just everything! I am not the most organized, but I am extremely artistic.”

CW MAGAZINE - FALL/WINTER 2023

“What’s at the heart of culinary for me is fulfillment. Many people out there in the general workforce are forced to do the things they hate doing just for the sake of making ends meet. I feel so blessed and privileged to be able to do the things that I love doing and make a living doing it. To me this is not my job, this is my lifestyle. The bonus is, I get to do what I love. This gives me fulfillment in so many ways.”

“The main reason I got into the industry was to feed and nourish people. I don't think anyone should ever be hungry. My grandparents instilled this in me at a very young age. When anyone would come to the house, the first thing they would say was ‘How are you? Are you hungry?’ So, this is how I am now, in my own way.” - Chef Marty Lopez

- Chef Min Kim

‘The ‘heart of the craft’ is that I get to learn something new every day. I get to work with people from all over the world with different ideas and ways of doing things. This is truly exhilarating. Like at CW’s Moveable Feast, I’m going to walk away with something I didn’t know before, and I’ve been doing this for 30 odd years. This is the fun part for me. On top of this, my passion is to feed people. You get immediate gratification. You put out these dishes that you’ve worked so hard on, and when people say, “Man! This is amazing!”, it’s the greatest feeling in the world.’ - Chef Matt Fresinski

“The Chefs’ Warehouse has everything, and they are always there for you. They know how to bring the most exciting and highest quality products; the ingredients you just can’t get from other places. If you are a chef, and this is your passion, CW knows how to cater their recommendations specifically to you. Having this dedicated support really makes you want to keep pushing more and more to make your menus the best they can be. And a big shout out to my wife Amanda Bryant who's my CW Rep!”

“The heart of the craft for me is when I put something together and it’s appreciated. Pastries always come last, and you get to offer something really meaningful to someone’s life.”

- Chef Keith Bryant

- Chef Keris Kuwana

A MOVEABLE FEAST LAS VEGAS

Shop the menu now:

wherechefs.shop/amf-23

CW MAGAZINE - FALL/WINTER 2023

PORTLAND, OR

KANN IGNITING With Head Pastry Chef Gabby Borlabi BY KELLI COLACO

ann, in Portland, OR, is James Beard Award-winning Chef-Owner Gregory Gourdet’s homage to his beloved Haiti. Woven with graceful nods to sustainability, inclusion, and local-seasonal PNW treasures, every nuance of Kann, from the ‘live fire’ that celebrates Haiti’s origination of barbecuing, to the completely gluten-free menu, deeply embedded with Haitian, African, and Caribbean flavors, presents as masterful as an Edouard Duval Carrié painting. An enigmatic venture from the start, the fabric of Kann (meaning cane, evocative of a Gourdet childhood cherished memory) is empowered by its carefully curated and collaborative team. As synergy would have it, Kann Head Pastry Chef Gabby Borlabi, a Des Moines, Iowa transplant, has earned a ‘one to watch in pastry’ since being invited to be a founding member of the Gourdet’s Kann ‘family’ back in 2020. A descendant of Ghana via her father, Gabby, a Cordon Bleu graduate, comments on Kann’s distinctive Haitian education and immersion. “It was definitely cool to be involved on a faculty level and help create a learning experience, not just for the customers that are coming in, but also for everyone that works here. You always have training, but you don't always have cultural training. This experience at Kann is one of the reasons people keep coming back.” CONTINUE READING ON PAGE 66.

Top CW Picks: Gluten Free Caputo, Mandelin Fine Almond Flour, Sorghum Flour from Bob’s Red Mill, Violife Cream Cheese and Butter, Boiron Fruit Purees

CW MAGAZINE - FALL/WINTER 2023

Shop now:

wherechefs.shop/Kann

Diamonds may be a girl’s friend, but handmade, oneof-a-kind desserts from Symphony Pastries go straight to the heart. Symphony Pastries, authentic French Pastries, made in the U.S.A. are recognized for unparalleled elegance, taste, and luxurious texture. Leading the industry for the past 45 years, Symphony Pastries, produced in small batches and made to order, are renowned for their notable design elements and custom design offerings, (including tailoring strips). With a short turnaround from order to delivery, allow Symphony Pastries to elevate your dessert menu with a discerning selection of pastries and desserts perfect for your unique venue.

Transform the Ordinary into Extraordinary Easy Leaf Products are steeped in history. Edible Gold and Silver have long been used to embellish courses at the banquet table. This time honored tradition of adorning food and drink with Edible Gold was considered a symbol of respect to honor the presence of special guests. Ignite celebratory occasions and applications with Easy Leaf Products line of Edible Gold and Silver embellishments! Imported from Europe in a variety of forms to suit all creative expressions, it’s never been more exciting or convenient to take your creations to the next level. From martinis, champagne, caviar, sushi and high-end soups to bonbons and desserts, elevate your unique offerings with Edible Gold and Silver Sprinkles, Petals, Leaves, Sprays and Shimmers. The marriage between artisan-crafted pastry ingredients and the world’s top pastry chefs is an enduring partnership the world has long delighted in.

RASPBERRY WHITE CHOCOLATE VANILLA VERRINE Starring Easy Leaf Products Edible Gold and Boiron Raspberry Purée

Chef Michael Laiskonis

At this festive time of year, what could be more exciting than the coming together of Easy Leaf Products Edible Gold and the unparalleled fruit purees of Boiron, by none other than Boiron America’s highly acclaimed Culinary Director, Pastry Chef Michael Laiskonis. Invigorate your menus with Laiskonis’s seasonal application ‘Raspberry-White Chocolate Vanilla Verrine’ starring Boiron Passion Fruit Puree, and Easy Leaf Products Edible Gold.

Delight your guests with Chef Laiskonis refreshingly festive 'Raspberry White Chocolate Vanilla Verrine' application:

wherechefs.shop/easy-leaf

CW MAGAZINE - FALL/WINTER 2023

SACRAMENTO, CA

Naturally Occurring With Natalie Quach of Faria Bakery BY KELLI COLACO

ead Pastry Chef Natalie Quach, of Faria Bakery, was simply trying to make a living as a barista post college when she was caught unawares by the ‘pastry bug.’ Natalie comments on her pastry destiny, ‘I went to school for Industrial Design and then after working design, and service industry jobs to help pay for college, I ended up just staying in the service industry. When I came to Faria I was actually working in specialty coffee for several years. I originally had applied just to be a barista and help out with prep work. But as the bakery grew, so did its needs. I just put in the hours and kept asking for more and that's how I ended up in the position that I am.’ The ongoing success of Faria, a Sacramento area treasure known for its array of naturally leavened bread and exceptional pastries, is largely down to its close-knit, friend-forward collection of modest perfectionists, all of whom transparent about their lack of possessing a ‘traditional kitchen background.’ The precision, collaboration and community devotion of the team has proven to keep Faria rising. From its grassroots beginnings, Faria’s success grew as organically, as the bakery’s original sour dough starter, (affectionately named ‘Mother,’ by founding owner Chris Beattie who incidentally was working at Google prior starting Faria up initially out of his home). After gaining popularity at Folsom Farmer’s Market, Faria (rhymes with Maria, and named after a beach town in SoCal where Beattie surfed ‘back in the day’), opened its first brick and mortar in Oak Park in 2019. Its second venue opened in Folsom in 2022 paying homage to the adjacent farmer’s market that ignited Faria’s momentum. Faria also continues to have a booth at Folsom Farmer’s Market because folks just can’t seem to get enough of their ‘goods.’

CW MAGAZINE - FALL/WINTER 2023

When asked how the transition has been going from operating one venue to two, Natalie shares, 'It’s a lot of collaboration on everyone’s part. I don't think any one of us believes we are a complete person or a perfect leader...robot kind of thing. We're all very aware that each of us contributes and brings different perspectives and abilities to the table. We rely on each other heavily for that.’ Beyond the one-of-a-kind, delicious bread and pastry offerings etc. Of Faria Bakery, the unified team digs deeper and directly gets involved in supporting their local farmers and community in vital ways. Natalie shares, ‘ 'I could be beating a dead horse about sustainability and using local ingredients. But we really do try to take it to the next level where we almost let the farmers shape what we make versus us going to farmers with specific ask. We also try to visually be able to impact change. For example, we will go out to our farmer’s land and literally help them do whatever grungy tasks that they aren't able to do because they already have so much physical labor, like helping to till fields to ready them for summer crops. ‘We also try our best to actually impact our communities' lives in ways other than just monetary,' Natalie adds. ‘Last year, we also catered the SSA dinner for our local chapter and spent a lot of time at the school teaching cooking classes for kids on how to make a complete meal from appetizer to main to dessert. The important thing about this is that the kids were growing their own wheat to harvest. It’s so important for them to learn about true sustainability and to have comprehensive knowledge of what it means to have food in America. So, we were helping in this way with the California Wheat Commission. Natalie concludes, ‘This was really a special moment for us to be able to impact local kid’s lives and show them that there are so many special things that you could be doing in the world other than like, you know, traditional nine to five jobs.’

With the Fall season already in full effect and the holiday season just around the corner, Natalie, who loves Cairnspring Flours’ Trailblazer T85, which she buys from CW, shares a few seasonal offerings Faria looks forward to creating. 'We have a Cranberry Walnut Bread that people just adore because cranberries and walnuts are amazing together. It's so tasty, especially toasted. We'll also make Buckwheat Candied Pecan Bread which is our winter specialty bread. For pastry, we always make Pumpkin Cheesecake Croissants. We also like to keep our eyes open for other changes in the season and what produce will be available, like Quince and Asian Pears for tarts etc. We also look forward to offering our Miso Apple Pie Slices. I make my own Miso in the spring, so it is ready by the fall. I think it's nice play on having a salty-sweet pie like a salted caramel.’ The insightful conversation with articulate and softspoken Quach called up parallels of how harnessing natural occurring yeast and bacteria within the air of one’s specific environment,’ directly correlates with how a dough rises, a loaf bakes, a crust bites. Similarly, having an intimate knowledge of the support one's community and local farmers need and acting accordingly can be the seed of change that is so needed today. As ever, integral-artisanal businesses such as Faria set the example that divine sustenance and compassion can truly make a difference. For Pastry Chef Natalie Quach, the calling to pastry is proving to be about far more than the perfect Pumpkin Cheesecake Croissant, though clearly those make the world a better place as well.

Faria Bakery CW Faves: Cairnspring Mills Flour, Isigny Butter, Clover Dairy, and Felchlin Chocolate

Shop now:

wherechefs.shop/faria-bakery

CW MAGAZINE - FALL/WINTER 2023

DALLAS, T X

AHEAD OF THE CURVE With CW Brand Ambassador, Celebrity Chef, Preston Paine BY KELLI COLACO

When Preston Paine was a small boy, Chela, a beloved family friend and maternal figure to Preston, would take him to the then bucolic local farmer’s market in Dallas every week. Back when local farmers sold their offerings, plucked hours prior, Chela would enthusiastically introduce her young ‘apprentice,’ to all the vendors by name and instruct him who had the best tomatoes, onions, eggs, who raised the best chickens or beef, etc. Back home in the kitchen, a wide-eyed Preston would watch mesmerized as Chela’s hands made something incredible for him from the small bags she brought back from the market. The magic that Chela would create from ‘chocolate, peanuts, chilies, chicken, and all kinds of vegetables,’ ignited a flame of inspiration and ambition in Preston that is still wildly unfolding to this day.

Paine, flourishes today as Executive Chef of Emelia’s Restaurant at Crescent Hotel, Fort Worth. Formerly Exec. Chef of Exxir Hospitality, (Paradiso, Tejas, Mermaid, Botanist, and Casablanca, in the Bishop Arts area of Dallas), Paine is a Co-Founder of top bagel spot, Shug’s Bagels (also in Dallas), recent chefstar of the Food Network’s Ciao House, and finally, a CW Brand Ambassador. Dyslexia, having made reading, writing, and math challenging early in his academic life, Paine comments on the organic nature of which Chela inspired him to his calling. ’Cooking has always been something that I've gravitated toward because I'm good at it. Chela also taught me to build relationships with the right people and how to take their products, that they care so much about, and manipulate them minimally to preserve what the farmers and ranchers give so much time and effort to. Preston, born and raised in Dallas, was a huge fan of Emeril Lagasse on the Food Network as a kid, (an obsession that would prove prophetic in a myriad of ways.) At ten years old Preston’s ‘Christmas Wish List’ consisted simply of a shotgun to go duck hunting with his dad and an Emeril Legasse Pots and Pan Set. Notably a D1 Football Player in college, Paine played for Tulane University in New Orleans and made the intelligent decision to get a degree in ‘Business Development and Conceptualization.’ Preston shares.

Top CW Picks: Bakers Bacon, FreeBird Chicken, Tempesta Nduja, King Arthur’s flour, and Sparrow Lane Vinegar

Shop now:

wherechefs.shop/paine

CW MAGAZINE - FALL/WINTER 2023

Roughly 70% of restaurants fail within the first two years of opening because they weren’t properly planned financially and/or run efficiently once they were open. Looking at those statistics, it was a scary thought. If didn't have the business savvy that I needed to run a profitable business at a high margin level, I knew this could happen to me as well.’

‘I've always known that I was going to be in the ‘industry.’ However, since cooking came so naturally for me, it made more sense to get a degree in business. I knew that learning the numbers side of things and how to design and run a profitable business was going to be more challenging.

To cut his teeth and ‘learn how to cook,’ in highend culinary post-college Preston jumped into one of the world’s ‘hottest’ and well-known kitchens, that of Eleven Madison Park in New York City, led by acclaimed Chef Daniel Humm. A complex experience that proved to be a mixed bag of contradictions, Paine shares some of his chef PTSD nostalgia. ‘My time at Eleven Madison Park was some of the hardest years I've ever had. They were long hours, with very high pressure, little pay, and hardly any time off. Most of the food we did there isn't replicable outside of those specific conditions. We just had so much at our disposal in terms of manpower, equipment, and budget. I learned a lot and having that experience really set me apart from others in the industry. Working at Eleven Madison Park was definitely a pivotal part of my career. It’s when I realized that I wanted to continue focusing on being the best at whatever I do.’

Paine’s life-changing experience at Eleven Madison Park, along with the impact that Covid unleased on his immediate trajectory (and that of the restaurant industry at large,) provided a muchneeded opportunity for rebalancing across the board. Preston shares, ‘Not only did Covid separate people who are passionate about culinary from those who just wanted a paycheck, it also rejiggered the expectations we were placing on our teams, much of which was unacceptable. I think everybody in the industry is looking through a different frame of reference now and taking long strides to create (for lack of a better term) a more humane place for people to work in.’ CONTINUE READING ON PAGE 66.

COACHELLA VALLEY, CA

Just Like a Woman A Conversation with the mighty Tara Lazar of F/10 Creative BY KELLI COLACO

ara Lazar, Founder-Operator of F/10 Creative is a thunderbolt: an ‘ultramarathon’ entrepreneur-restaurateur. Juggling F/10 Creative’s myriad of killer concepts and initiatives in Coachella Valley/SoCal, including Cheeky’s, Birba, Mr. Lyons, Alcazar, Seymour’s, Toucans, High/ Low, High Pie, F10 Catering + Events, F/10 Love, in relative stride, Lazar is renowned for taking part in every menu, design, cooking line, table, and the nurturing of F/10’s now 400-member team. Despite her well-earned ‘Betty Big Boots’ status, Tara is one hell of a cool person to talk to; surprisingly accessible and brings a harvest of inspiring chefrestaurateur wisdom to the ‘table.

Let’s start at the beginning of F/10 Creative; a very good place to start...

What was the inspiration behind your first venue Cheeky’s? I remember just really being inspired by easy-going breakfast joints. I always knew it was the ‘service’ that chefs hated to do...the worst shift to get stuck on. It just felt easy and natural for me.

Where were you raised? My hometown was Palm Springs. The day we got out of school in the summer, my parents would take me up to San Francisco. I’d go to great summer schools up there. I always had a really great family structure of friends. We’d go out to eat for every meal. My parents loved to eat. My parents, luckily, also had a base in Europe, so I got to spend a lot of time there. We were in Paris for most of it. My husband is from Milan, so I spent a year living there and we still spend

Cheeky’s was our first restaurant. We started growing aggressively out of the gate. F/10 Creative is an accumulation, a foundation, the base of everything. We wanted to not limit ourselves to just food. We’ve done a lot of consulting...I also have a hotel... The breakdown of the title for our company consists of my lucky number combined with the addresses of my places...and then I love F words. So, anything from family, food, swear words, there's just a lot of great F words. F/10 played off of all that.

CW MAGAZINE - FALL/WINTER 2023

Photo Credit: Audrey Ma

a lot of time in Italy now. I went to cooking school in Italy. I also went to school in Berkeley. And then my dad got sick in 2006 and I went back to Palm Springs temporarily to help him. Then he got better, and I was like...well, now I’ll stay. That’s when I decided to open our first restaurant, Cheeky’s. Photo Credit: Sarah Dickenson

Your first venue Cheeky's opened in 2008 with Birba opening in 2011. Please share how everything unfolded. So, then there was a space next to Cheeky’s that was just a dirt lot. I remember I was inspired by Chris Bianco, ( James Beard Award-winning, and renowned pizza chef). He had this wine bar next to Pizzeria Bianco (Phoenix, AZ) just slinging wine. So, I was like, “I'm gonna sling Bloody Mary's.” The city didn't think that was going to be possible. So, I was like, fine, I'll put a pizza oven in it. And we'll have pizza so I can get the liquor license. Then they were like, “No, you have to build a full structure.” So, I was like, Fine! We'll open a restaurant. I thought I could just get away with selling pizza, but the guests were like, “You only have pizza?!” So now we have salads, pasta, and roasted chicken...and a full bar. I just got in way over my head. And that's how the second venue came about.

Some of us consider owning and running one or two successful venues an incredible feat. With F/10 Creative you own and operate a veritable planet. How do you keep your proverbial ‘ducks in a row?’ It’s absolutely insane, right? Why do I do this? I brought this on myself, but I keep doing it.

F/10 Creative currently equals eight venues, a catering business, and a powerful philanthropic initiative with F10 Love, with two more ‘babies’ (Birdhouse, Palm Springs, and 2nd Birba location in Simon Mall Cabazon Outlets in ‘24.) on the way. The water just keeps getting higher... Exactly. More water in the lungs! It’s an interesting period clearly in the restaurant industry because so many of our veteran mentors are bowing out. Everyone’s like, “Who's gonna be here next year?” It's a little bit like a war zone. At least there's a lot more camaraderie and support these days. Restaurateurs are naturally our own island. You're torn between being competitive with your neighbors, but then

you also want to be really helpful. We are all in this together. It's nice that there's a little bit more networking and banding together now that didn't used to happen.

Did you ever think that you'd be standing inside of this dynamic and collaborative 'empire' you've created? I didn't think I'd be alive to do today! I'd never worked in a restaurant kitchen in my life. I didn't know how tickets came out of the kitchen printer. I didn't even know where to place the plates; right to left or left to right.

But you did go to cooking school in Italy... My cooking school was basically with two grandmothers in Bologna who taught me how to make classic Italian pasta. It really just helped me get married! Bolognese cooking is a hard way to cook!

How did you find your team in the early days? I borrowed the car mechanic from across the street. This guy’s name was Jose and he had never worked a ‘hot line’. Now he’s my head chef. My first and my favorite employee. He’s obviously family. CONTINUE READING ON PAGE 65.

From 'rise and shine' to art-edged fine dining, CW ingredients that help elevate F/10 venues to 'one of a kind': Cheeky's: Vande Rose Pork, Neilsen Massey Vanilla, Bonne Mamman Alcazar Hotel: French Gourmet Croissants, Bridor Mini Pain au Chocolate Birba: Grande Cheese, Mutti Tomatoes, Bel Aria Olives, Rustichella Pasta Mister Lyons: Allen Brothers Wagyu Burger, Allen Brothers Chilean Seabass, Westholme Wagyu Strip Loin and Tenderloin, Tatuko Shoyu

Shop now:

wherechefs.shop/f-10 Photo Credit: Mollie Kimberling

CW MAGAZINE - FALL/WINTER 2023

Confectioner’s Corner With CW Executive Pastry Chef François Mellet

ith the holidays fast approaching, (hard to believe, non?!) this means it’s time to create something special to celebrate this wonderful time of the year. Our CW Leadership team, Pastry Specialists, and Sales Team continue to inspire our customers all over the world with an unparalleled assortment of quality products and everyday solutions. There is certainly a lot going on during this time of year in our daily operations. Our team is always eager to listen, share resources and offer a myriad of options to support you–our valued and respected customers. Our mission is simple, it is to support our community of customers through our knowledge and resources, servicing you with the highest quality ingredients, semi-finished products and fully finished solutions. On behalf of the entire Chefs’ Warehouse Team, we wish all of our friends in the food service happy and safe holidays! François Mellet CW Executive Pastry Chef

CW MAGAZINE - FALL/WINTER 2023

Chocolate Yule Log Ingredients: •

Chocoa Supreme Bitter 66%

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Matisse Gold Glitter Glaze

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Chocoa Lactee Bella Milk 35%

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Cacao Barry Extra Brute Cocoa Powder

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Chocoa Bianco 29.5%

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Valrhona Cocoa Nibs

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Crescendo Brown Velvet Spray

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Valrhona Absolu Glaze

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Crescendo White Velvet Spray

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La Rose Noire Mini Macarons

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Matisse Dark Chocolate Glaze

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Bears' Club Honey

CW MAGAZINE - FALL/WINTER 2023

CW CARES

Humanitarian Chef With CW Brand Ambassador Dustin Valette BY KELLI COLACO

ou’d be hard-pressed to find a more giving, energetic (and gregarious) chef-restaurateur than Dustin Valette. CW is very proud to have Valette as a CW Brand Ambassador and has been greatly inspired by his dynamic talent. Valette owns and operates two of the best restaurants in the food mecca that is Healdsburg, CA: Valette Restaurant and The Matheson, Sonoma County CA, but it his relentless passion to give back that truly impresses. A Sonoma Country native, Valette honed is culinary craft working at top venues across the states, following graduation from C.I.A. (Hyde Park, NY) Bringing his cultivated talent home, and landing in the Executive Chef role at Charlie Palmer’s Dry Creek Kitchen, Dustin became renowned for his strong relationships with Sonoma’s finest local purveyors and farmers (the latter prominently celebrated in the expansive tributary paintings by local artist Jay Mercado that line the walls of The Matheson.) Extremely active in many charitable programs throughout the local community, (Pigs and Pinot, Healdsburg Wine and Food, V Foundation, Sonoma Epicurean, Tibetan Aid Foundation, Red White and Snow, Project Zin, and SCWA: Culinary Chair in 2017 and 2018), as well across the country (Aspen Food and Wine, Naples Food and Wine, to name a few), Dustin and his family are a true testament to the spirit of philanthropy and the importance of supporting the community. (*Note: Valette’s venues and wine brand (Valette Wines) also donate yearround, averaging 10+ donations a month, per venue.) For CW Magazine’s ‘Sharing’ Edition, we were lucky to catch a moment with ever-multi-tasking Valette to get down to the essence of his trademark devotion to giving back.

CW MAGAZINE - FALL/WINTER 2023

Where do you get your passion for philanthropic cheffing and giving back? Chefs are nurturers. Our job is to nourish the body, the soul, and the mind. This profession isn’t just about cooking food. It’s deeper. As a chef, I’m a provider of balance. When it comes to philanthropy, it’s the same concept. I’m a big believer that if you see somebody walking down the street and they fall, you run to pick them up. Our goal is to truly help those in need. It’s that core philosophy that extends to people who need help, to the hospitality of my restaurants, and to my wine brand. It comes from the same desire and passion we have to work an 18-hour day; to put the needs of guests above and beyond ours or our families’. This also extends out into the business world, through our business ethics. This momentum helps us to support important causes like what we recently did at Project Zin where we raised over $60,000. Giving back in this way makes you feel good, makes you feel like you have purpose; like you’re helping society in some small way.

The Chefs’ Warehouse is thrilled to have you as CW Brand Ambassador and was honored to lend support to Project Zin, an annual culinary/ wine event in Sonoma County benefiting Down Syndrome that you helped to build from its inception. Please share how your role with Project Zin came about. Project Zin started at Charlie Palmer’s Dry Creek Kitchen (Healdsburg, CA) when I was executive chef there. With the philosophy of educating people about Down syndrome and supporting families in need of support, a partnership was formed between myself, Charlie Palmer, and Clay Mauritson, a well-known winery owner whose son Brady has Down Syndrome.

Clay is fortunate that he’s very successful in the wine business and able to help his son. Not all parents have that opportunity. Project Zin helps contribute to the financial stability of those in need and also creates awareness of what Down Syndrome is. There is a negative connotation with anything that’s abnormal. Clay’s son Brady is amazing. He’s very special. For us to celebrate what Project Zin is and financially support those in need of treatment and education is truly inspiring from a philosophical and a community standpoint.

What were your culinary contributions to Project Zin? Our participation is multifaceted. From a culinary standpoint, we created dishes that participants sampled to just get everyone excited about the sort of dining that was to be on offer. We were also able to participate in the organization of projects, from the housing of all donated products in our restaurant so other chefs could keep their costs lower and utilize them. We were able to physically inform the funding which is fantastic. I’d like to mention that The Chefs’ Warehouse gave a very generous donation, and we were also able to utilize your basic products, which was of course, very helpful. The attendees at Project Zin were able to donate to different auction blocks. For instance, a dinner of the winemakers called a Colt Dinner, which is essentially the top winemakers in Sonoma County coming together and pulling their best wines out of the cellar. Along with this, I will be doing a dinner for 10 people — an eightcourse chef’s tasting menu utilizing the best products you can find, from caviar, foie gras, and truffles, to wagyu steak. We were able to double the total garnered to $33,000. We were also able to partner with Pappy Van Winkle (a top bourbon that sells for approximately $1025.00 a bottle) who will also do a dinner for multiple charities in Louisville, Kentucky. I will fly to Louisville to create a dining experience, which sold for $37,000 for two seats, all of which will go to charity.

You have two phenomenal restaurants; and a wine company, and you are constantly participating in philanthropic cheffing events near and far. Not to mention, you’re a devoted husband and family man. Where do you find the energy? One word response: espresso. Caffeination. I don’t sleep. I use this to my advantage. I don’t watch TV or movies. From 6 am to 2 am, I’m ON. I make sure I make breakfast for my kids every morning and that no matter what, I’m able to see them before they go to bed at night. My dad told me when I was a kid, ‘If you love what you do, you never have to work a day in your life. And I took that to heart. I love what I do. I love making people happy. I employ 150 people. These jobs help my team provide for their families and gain the experience and skills to be successful in this industry. I’m able to be a Chefs’ Warehouse Brand Ambassador, a brand that I believe in. I’m able to represent our community and help others in need. I have a beautiful wife and kids. I came from very humble beginnings, and I’m truly driven in my life to be successful and to help those around me. I was taught by my parents, “Don’t stress out. Don’t worry. We’re here for a reason.” I have to give back. If I don’t, then what the hell is the point of me being here?

Get involved with Project Zin:

wherechefs.shop/Project-Zin

CW MAGAZINE - FALL/WINTER 2023

INSIDE INGREDIENT INSIDERS BY TRACY HOLLERAN

f all the interesting ideas that were born out of Covid, chances are good that many originated on a Zoom or Teams call. This was the case in 2021, when Chefs’ Warehouse colleagues Andrea Parkins and John Magazino began some friendly bantering back and forth on one such call. “Then somebody literally was like ‘you guys ought to have a podcast… this could be a show!’” Now entering its fifth season, co-hosts Andrea and John speak with chefs, authors and other food professionals about their favorite ingredients, and then delve deeper by connecting with the producers of those ingredients. Andrea’s path to the podcast was not necessarily linear. “I always felt a little bit strange in culinary school because I wanted to work in food, and I had this passion for food, but I didn't want to work in a kitchen,” she explains. When she saw a posting for a sales job at Chefs’ Warehouse, she knew it was the right fit. “I read the job description and I thought, ‘this is me!’” she remembers. She started in sales, moved into sales management, and twelve years later, the idea for the podcast was beginning to take shape. “It was a full circle moment for me where I thought ‘okay, the podcast is going to be my next step at Chefs’ Warehouse.’” Impressed by the format of the podcast, Head of Digital Products, Ari Pappas approached Andrea about leading the merchandising efforts for the new website launch. She was named Director of Digital Merchandising and currently links customers to vendors and products, in tandem to hosting the podcast. By contrast, co-host John Magazino always knew he’d work in the food industry. “I wanted to be a chef for a long time. I loved cooking,” he remembers. Food was always very central to my life.” It was

Listen now:

wherechefs.shop/ii-podcast

CW MAGAZINE - FALL/WINTER 2023

during his junior year abroad in Switzerland where he discovered a whole new world of food, including truffles. “Oh wow,” he starts, “that was kind of like an epiphany. It was this revelation and I became very fascinated by truffles.” After graduation, he scored a job as a national sales manager for the only company importing truffles to the United States. “It was a dream job for me because I was going into the kitchens of the best chefs in America,” he says. It was during this time he met Chris Pappas, and by 2002 John joined the team at Chefs’ Warehouse. Today, in addition to hosting Ingredient Insiders, John serves as the Vice President of Strategic Partnerships. Behind the scenes at Ingredient Insiders, there is a lot of work to be done before Andrea and John ever sit down to chat with their featured guests. Drawing from their contacts from years in the field, the first step is creating their “wish list” of guests. “I would say both Andrea’s and my dream is to find or seek out really talented chefs who are either well known or on the rise,” John says. “My dream was really to let it be natural and let the chefs choose the ingredient and then we talk about it.” Andrea adds “we love finding chefs who have a personality so they come to life during the conversation.” Looking ahead, the goal of Ingredient Insiders is simple: “I want to share it with more people,” Andrea says.”We've interviewed the best chefs in the country, and we feel like we have something unique and special.” Season five launched on October 11th and does a deep dive on some fan favorites. Highlights include Laura Cronin of New York’s Eleven Madison Park discussing plant-based butters, Tyler Florence of San Francisco’s Wayfare Tavern and The Food Network talking about Allen Brothers and all things protein, and the New School’s Eric Greenspan discussing his interesting appreciation for American cheese.

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JUST BACK FROM

THE PHILIPPINES, LA ROSE NOIRE Shop now:

BY KATIE RIGG, WEST COAST PASTRY SALES MANAGER

This past August, our CW Corporate Pastry Chef Francois Mellet, and team, (including La Rose Noire buyer, CW Pastry Managers, and Pastry Specialists,) traveled to the La Rose Noire factory in Clark Freeport Zone, Philippines to discover how La Rose Noire, widely known for their world-class pastry product line, manages to make all their products by hand. What we learned at LRN was beyond inspiring and surpassed what we thought possible. Experiencing the culture and community of La Rose Noir and walking through every hand-crafted stage of their factory (including trying to make our own tart shells by hand on premise,) made it clear just how much effort and integrity goes into everything LRN does. Beyond their stellar reputation for high quality, handmade pastry, La Rose Noire takes great care of its team by providing employees free meals, daily laundry service, shuttle services (to and from work,) and special company events wherein staff families are invited.

wherechefs.shop/LRN Last but not least, we got to see LRN’s Sustainability 5-point Program: Go Green in action. Not only does La Rose Noire have its own traceable 69% Couverture to use in its products, but it also uses 100% renewable energy during the day to run its factories and is updating from plastic to 100% biodegradable packaging. The deep roots La Rose Noire is planting with their community, investing in their employees, and the incredible attention to detail they put into every hand-crafted product, are what makes the company so unique. Our CW pastry team truly feels we are supporting a brand that not only helps our customers deliver beautiful desserts, but more than this, every case of La Rose Noir that is sold supports a community in the Philippines.

One of the unexpected parts of our trip was being able to experience LNV’s Corporate Responsibility Programs. Not only does LRN support over 3,000 employees in their community, but they also empower people in the surrounding area with programs like the ‘Build a School Program’ which focuses on building schools and classrooms for underprivileged students. We were honored to join LRN at two of these schools and brought the students food, drinks, and delicious La Rose Noire pastries to take home to their families. The La Rose Noire Foundation provides fully subsidized education to young adults between the ages of 18-25 years old from below-minimum-wage families. Our CW team was introduced to these students and heard their stories firsthand. The pride and joy of being a part of The La Rose Noire Foundation was felt by all of us. 61

Eye of the Tiger, Soul of the Sauce CONTINUED FROM PAGE 29

Known for its homey neighborhood vibe, with Joerin’s exceptional sauce as the star, (traditional red, white or pink), Sugo (meaning ‘sauce’ in Italian) focused solely on pasta and "parm," and utilized his friend Leandro Baldassarre’s artisan-crafted pasta (from Famiglia Baldassarre) steeped in authentic Italian heritage. Sugo’s quickfire success paired well with the mischievous revelry of Joerin and his crew. “Our early days at Sugo were pretty wild. I got tired of the partying and the drugs and the hungover staff,” shares Joerin. I got to the point where I really wanted to change the culture. Alex Wallen (co-partner at Sugo and Bar Sugo) was big into amateur boxing. He started bringing kids in from the local boxing gym to work at Sugo. These kids were athletes who had respect, good values, and very little ego. So, this cross-pollination with other cooks inspired a regular team at Sugo. It was hard to train them to work, but once we did, we created a community hub that was much healthier. We’d be sending kids home with bloody noses, not from partying but from boxing. Now most of us at Sugo and Bar Sugo train in the gym regularly. We’ve also become a destination spot for boxers to come from as far as the U.K. We sponsor a lot of young amateur boxers and many of the kids who worked at Sugo have gone on to become professional boxers.” Despite not finishing high school, Conor has earned a veritable "master's" in agricultural systems, learned from his mother, a successful organic farmer who works with the upper echelon of sustainably driven, venues such as Blue Hill at Stone Barns in upstate New York. He shares. “We specialize in seed production and work with farms on genetics and heritage seeds. I have a huge thirst for knowledge and my mom definitely keeps me reading all the time.” Conor found a unique way to pay homage to his high school career. “They were tearing down the high school I went to while we were creating Bar Sugo. We hopped the fence and bribed some construction workers with some eggplant parm sandwiches to let us take the bricks from the high school to use for the build of the pizza oven.” Transparent about not being of Italian roots himself, a chief mission for Joerin is to offer the ItalianAmerican food that so nurtured him in his youth. ‘If you go to my friend Leo’s (of Famiglia Baldsassare) he's serving the food that's more authentic to what you’d find in Italy. I'm serving food that is a

CW MAGAZINE - FALL/WINTER 2023

representation of what you would find in North America and Canada during the ‘80s and ‘90s in the neighborhood I grew up in. Sort of an Americanized version of Italian food. If I tried serving Leo’s food, it wouldn’t come across as authentic. Bar Sugo comes across as honest because it’s my life’s narrative. I'm able to share the culture of the neighborhood I grew up in through the dining room, social media, and the community work we do with young boxers in local gyms, rather than pretending and trying to share someone else's story.” As a seasoned pro in the ring of restaurateur-ism, Joerin recognizes the ever-changing challenges of the “sport.” “When I got into the restaurant business, all you had to do was cook. Now you've got to be trained in HR and be savvy on social media. If you want to be successful, you're gonna have to engage with the public and the press that may or may not like you. We've learned a lot along the way, but we definitely stay true to our roots and values. We're still ourselves.” On the topic of growing pains and his enduring relationship with CW, Joerin shares, “CW has managed to keep the small owner-operated ethos and relationships going. They’ve really stepped up to the plate and even changed some operating hours and made adjustments to make for a smoother transition, which is greatly appreciated.” With its near cult-like success, folks from far and wide are wanting a slice of Bar Sugo’s proverbial pie. “We get a lot of people asking, ‘Why don’t you have five Sugo’s? You could have one in every city!’ “We've had hotel builders in Los Angeles, and investment people from New York and Montreal asking us to open a Bar Sugo with them. We believe that if you grow too quickly, it's like a tree—if a storm comes through, the branches are going to snap. A tree needs to grow roots slowly, get deep in the earth, and develop a strong trunk. So, when a storm comes, it’s gonna last. It’s our plan to grow intelligently and stay true to our ethics to build a future for our business and community.” ■

CW MAGAZINE - FALL/WINTER 2023

Korean Flavor Your Way When your dish is lacking umami, just add a dash of Yondu.It will add depth of flavor instantly, while bringing out the best of all the ingredients in your dish, making it shine.Yondu gives a clean and balanced umami to any recipe without masking the taste or color, making it a perfect alternative to fish sauce, bouillon or soy sauce (in soups, stir-fries, marinades, and dressings).

CW MAGAZINE - FALL/WINTER 2023

Just Like a Woman CONTINUED FROM PAGE 53

All your venues are dynamically artistic in terms of vibe and design. Where do you source your natural artistic talent? TL: My father loved art. He was very eclectic. He was both an entertainment attorney and a big stock trader. He was a true beatnik-bohemian kind of guy. He represented Timothy Leary, the Grateful Dead and Bob Dylan. My parents had me when he was 50. So, I got to have a dad that was always around, and who loved to travel. I really attribute my range to him.

Your venues are diverse and high-level, but ironically short on pretenses. Was this your objective? I'm not particularly a Michelin star fan. I love cool truck stops in weird places. The more random the better. I just don't like things to be too perfect. I know in this world of food a lot of people are looking for a perfect experience. I like things to be a little bit more natural.

Please share your experience being a woman chef leader in the industry. I think females are better chefs because they truly cook for others. Male chefs can be more ego-driven. Having said that, I have always loved working with men. I'm not particularly a feminist. But, when I worked on the floor of the Exchange Market in San Francisco, there were about eight women and eight hundred men. I learned a lot in this environment. I tell female chefs, “Don't try to be a dude. Don't talk like a dude. Don't act like a dude. Our power is being women. We have intuition that men don't have. We just have gut feelings that truly help our environments.”

Speaking of being a woman, how have you conquered the mother-restaurateur/ entrepreneur balance? I would say I have a fabulous husband. I also compartmentalize well, and I don't bring work home. We don't talk about work at dinner.

Do you have a favorite venue-’baby?’ Cheeky’s. I still change the menu there every week. First of all, it's an excellent concept. It's open from 8am to 2pm. It's priced at a point where people can eat there multiple times a week. And the margins are great. Beverages are really your friends in this business. So many people get a coffee and a Bloody Mary or Mimosa, etc. The irony of all that is when I was doing it right, I was home by 4 pm.

What are the qualities you look for in your staff in general? I always say that we can teach people everything. So, I look for people who have the ability to deal with change. I don't like people who are stuck in their ways. I also look for resilience and I really love creatives.

Innovative and creative hospitality practices are a strong suit of the F/10 Creative ‘brand.’ Can you share what this means to your business in particular? Palm Springs is interesting because the demographic and labor pool here consists of people who generally are not big travelers so they haven’t experienced a lot of things that you might in urban environments. Teaching people fine dining when they've never been to a fine dining restaurant is tricky. So, F/10 Creative does this, “one size fits one” style of service We listen to what the guests are saying (and not saying.) We look out for the nonverbal cues that they always drop. It’s like picking up breadcrumbs of clues and then striving to put together an experience that’s tailored for them.

Staffing is such a major issue these days. What's happening at F/10 Creative that has everyone wanting to stick around? It's luck. Our team is obviously everything. We’re really trying to give unreasonable hospitality. I also feel that if you stop learning you die. We put a lot of time into training the team. And the training is ongoing, for all of us. So, we’re all constantly learning, but constantly teaching at the same time. Also, if you want to do more in this company, we’re about getting you there. There’s really no ceiling.

This being CW Magazine’s ‘Sharing and Giving’ Edition please share about your awesome initiative F/10 Love. F/10 Love is my reason for being on this earth. There's such a correlation between kids’ nutrition and their ability to learn and be educated. As I started doing research, I discovered so many kids in Coachella Valley who were only getting access to a meal at school. So, we founded F10 Love during the pandemic, which aims to develop solutions and contribute to the local community where we can make the most impact. With F10 Love we hope to create sustainable solutions to the growing dilemmas of food insecurity within our desert. Through innovations like Frankie, our state-of-the-art food truck, she and the F10 Love team are feeding hundreds of underserved children regularly. ■

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Ahead of the Curve

Kann Igniting

CONTINUED FROM PAGE 51

CONTINUED FROM PAGE 44

Having brought his talents back home to Dallas during Covid, Preston, who claims foresight as his ‘chef-super-power,’ shares his long-term life goals. ‘I really want to create a name for myself and deeply root myself here in Texas. Doing so will eventually allow me to take a step back from the restaurants day to day, so I can spend more time traveling and hopefully inspiring other people to get into this industry. It’s truly a tremendous industry to be a part of, especially now that it’s being more geared towards a healthier and happier environment with more time off outside of work etc. There's a hell of a lot more to life than just being in the kitchens.

Having begun her professional pastry career as a teenager working in fine-dining venues across the US and southern France, Gabby moved to Portland in 2016 after falling in love with the lush green landscapes of the area, intermingled with its unique urban artistry and diversity.

A modest and gregarious character, Preston shares his first experience in Ciao House for the Food Network, an eight-part series shot in Italy, as well as coming full circle by working in the same TV. arena as his childhood hero Emeril Lagasse. ‘Spending time out in Italy, with nine other incredibly talented cooks, some really badass judges (Alex Guarnaschelli and Gabe Bertaccini) and a great production team for a couple of weeks was literally a dream come true. They were all incredible cooks and very wellrounded and grounded. Just fantastic people.

Kann’s Chef de Cuisine Varanya Geyoonsawat, (who assisted in recipe development for Gourdet’s award-winning cookbook, Everyone’s Table: Global Recipes for Modern Health) is a culinary mentor who inspired Borlabi to join Gourdet’s team. “I definitely looked up to Varanya when we worked together a few years ago. I knew if I got the opportunity to work with her again, I would absolutely take it.” Kann, which opened officially in 2022 after early successful pop-up iterations, (Top Chef All-Stars LA, Season 17; winning the "Restaurant Wars" in 2018; and a sold-out Kann pop-up at Mama Bird in Northwest Portland in 2020), is renowned for offering iconic Haitian dishes and spices. Invigorating traditional ingredients such as Scotch bonnet chili, root vegetables, djon djon, sour orange, cinnamon and allspice, have Kann’s applications sing with tropical flavor, with the menu specializing in proteins marinated for layers of flavor. Mirroring Kann’s savory menu in terms of Haitian and West African flavor profiles, Chef Borlabi’s astonishingly creative pastry offerings ring with wild and exquisite poetry, including: Fresko Jenjam, a smoked corn pudding and shaved ginger ice, Haitian Hot Chocolate with cocoa, coconut milk, ginger and cinnamon and charred ginger marshmallows; and Kafe Chokola: glazed chocolate mousse, hazelnut brittle, and Haitian coffee ice cream.

When asked if being ‘on camera’ took him by surprise in terms of nerves etc., Paine offered. ‘Playing D1 football in college really gave me a leg up. I'm accustomed to playing in front of crowds and to being in front of cameras. One thing that kind of caught me by surprise is how fast that clock moves during those challenges! That first 45 minutes of the ‘Fresh Pasta Making Challenge’ really flew by! With four exciting new venues opening in the Crescent Hotel (Fort Worth, TX), more Food Network shows on the horizon, Shug’s Bagels Co-Owner responsibilities and participation as CW Brand Ambassador Preston comments on how he deals with such a ‘full plate. ‘I’m still young and able to work long hours! I’ll just continue to think one (or three) steps ahead. It’s all about staying ahead of the curve. ■

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Borlabi, who exudes a natural air of calm and wisdom in her relatively young years, comments on her experience with the well-known Chef Gourdet. “Chef is great. He loves to help others to achieve their potential, which is very inspiring.” Already a multi-award-winning venue, including Best New Restaurant 2023 for the James Beard Awards, Kann continues to break barriers both with its rich culturally woven menu and the benchmark experience it provides. Now a restaurant nearly impossible to get a reservation for, it’s clear Kann will be working its Haitian-infused magic for many decades to come. ■

Cake Couture CONTINUED FROM PAGE 24

Since the first specialty cake was cast in October 2022, Chef Clark has created a full line of designer molds: Air Jordans 1-13, a Rolex watch, and a wide array of designer purses including Louis Vuitton, Chanel, Hermès, Saint Laurent and Gucci. Unlike most desserts served at restaurants, these fashionable confections are meant to be shared. They serve anywhere between two to six people, depending on the specific design. Chef Clark and colleague Chef Halle Webber fill about twenty molds per day. The two most popular designs, the “Air Ruby” sneaker and the “Ruby Vuitton” purse, are featured on the regular “Ruby Reserve” menu, and other designs are available upon request. Chef Clark is currently developing a Muhammad Ali boxing glove which will be rolled out in the Louisville, Kentucky location of Jeff Ruby’s. “I think this is the thing that I'm most proud [of ] and excited for, and I think it will generate even more buzz than the shoe has for us,” he says.

CW SPOTLIGHT

Chuxiao Maldanado Just like the vast breadth of CW specialty ingredients that allow the culinary world to shine, CW’s standout team members truly elevate our company in a myriad of important ways. In this segment of ‘CW Spotlight,’ we shine a light of gratitude on 17-year CW veteran, Chuxiao Maldanado, Director of PNA/Financial Planning and Analysis (CW Corporate Office, Ridgefield, CT).

Life Sparks: I was born in Bei'an (town) Hei Long Jiang (Province) but lived in Ning Bo(city) Zhe Jiang (Province) from age 11-20). I moved to Orlando, Florida by myself from China when I was 20 years old through a program that Disney had for international exchange. This was my first time traveling alone and also my first time on a plane! Coming to America was a dream come true.

Trajectory: After majoring in Finance at the University of Florida, (and waiting tables at multiple restaurants), I eventually got into a relationship, got married, and moved up north.

CW and Chuxiao: I started working at The Chefs’ Warehouse in 2007 as a Staff Accountant. We were living in Connecticut, and my daughter was young at the time, so it was all very convenient. I eventually worked up to Senior Accounting Manager Controller. In 2022 I began my new role as Director of PNA/ Financial Planning and Analysis.

An Enduring Relationship: A big reason I have chosen to stay at CW for all this time is that it has always felt like a family. It’s never mattered how big we've gotten. I am also grateful for all the opportunities I’ve had to grow within the company. There has never been a limitation on what I’ve been able to do here. “I didn't expect the publicity and all the social media to take off,” he says. “I thought it would do well, but I didn't think it would go to the extent that it has!” As a result, Jeff Ruby’s is welcoming an unprecedented number of large parties of families and friends sharing birthdays, anniversaries, holidays and everything in between. “We are always busy!” Clark exclaims. “People are out celebrating all the time!” ■

Something Most Folks Don’t Know About Me: I'm a fourth-degree Black Belt. (Drop the mic!) I love all martial arts, any type of Southeast Asian Chinese Martial Arts. However, I train in Taekwondo and Muay Thai on a regular basis. There's a lot of beneficial mind and body work incorporated in Martial Arts. I also really love arts and crafts! As a mother, you get really inspired by your kids.

CW MAGAZINE - FALL/WINTER 2023

Northern California Culinary Expo Oakland, California

WHAT’S HAPPENING AT THE CHEFS’ WAREHOUSE CW Culinary Expos and events are where the world’s greatest purveyors, chefs and industry professionals come together to ignite culinary innovation, connection and collaboration! Breaking records annually in terms of purveyor participation and chef-restaurateur attendance, CW Culinary Expos are anchored in gastronomic action of epic proportions. With the mission of introducing and educating our beloved customers on the myriad of exciting ingredients, The Chefs’ Warehouse, and family of companies, has available for you from A to Z, our CW Culinary Expos are most definitely the place to be!

NEXT EVENT: Valrhona and Mosner demonstrated a variety of techniques to the crowd at Pier 17 at the New York City Culinary Expo on October 3rd.

Members of the Allen Brothers Team posing for a photo at a recent culinary event

SEATTLE EXPO Mademoiselle Desserts treated attendees to delicious pastries at the NYC Expo

The CW team celebrated the ribbon cutting and grand opening of our newest warehouse in Opa-Locka, FL followed by our Florida Culinary Expo.

Don’t miss out on the fun! Join us at our next culinary expo on Tuesday, Dec. 5th at the Seattle Center Exhibition Hall. For more information or to register, visit chefswarehouse.com/events. Dawn Fallon from David’s Cookies speaks with attendees at Pier 17 in NYC

The New York Culinary Expo was held October 3, 2023 at Pier 17 in New York City, NY.

CW’s Mike Behan samples olive oil with attendees in Oakland

Jayson James and Amanda Shortway sampling cheese at Los Angeles Culinary Expo

May your hearts be light and menus ignite with CW Exclusive Pastry Ingredients that embellish and delight!

CW MAGAZINE - FALL/WINTER 2023