CW Magazine - Fall/Winter 2024-2025

Growth and Gratitude

JOHN PAPPAS CO-FOUNDER, COO, AND VICE CHAIRMAN

Our world of food service distribution relies on a multitude of dedicated and talented individuals bringing their best ‘to the table’ every single day. I would like to thank all the people I work with, from employees, to vendors, to customers, for helping to grow our amazing company for the past 39 years and making our success attainable.

It’s incredible how business creates friends. When I take the time to reflect, I am moved by how long I have known people and shared our business and lives. I recently took a trip with a couple that have been vendors and friends since the beginning of Dairyland/CW (1985.) The first trip we took together they were pregnant with their first child. This ‘child’ is now in charge of marketing for their company. What a remarkable journey this continues to be.

2024 is proving to be an incredible year. Exemplifying the fact that there is ‘never time out at CW,’ I’m happy to share that we have moved

into our new protein facility in Richmond, CA and have started construction on our new warehouse in Gibbstown, NJ. Excitingly, we will also be in our new Dubai facility about the time you are reading this issue of CW Magazine. Not to mention, we have three more major projects firing up in the very near future!

As my brother Chris and I say, ‘no risk, no rewards.’ For instance, to ensure our ability to deliver despite the unpredictable fluctuations ushered in by the ‘new normal’, we made the choice to get out in front of potential challenges by stockpiling main items so that we can support our customers’ needs. Ironically, this solution also fostered some tremendous growth opportunities.

Above all else, CW is customer centered. To remain valuable and essential to our customers we must be able to solve any issues that may arise.

I always look forward to the fall and holiday season because it brings family and friends together. Every Thanksgiving we have up to sixty people in our home. To experience everyone getting together and celebrating what we’re thankful for is truly wonderful. To see how my own family has grown, and keeps growing, is a blessing.

While on the topic of gratitude, I would like to extend our heartfelt appreciation for Dimitri Papadopoulos, (longtime Head of Imports,) who will be retiring soon. Dimitri helped to start this company almost 40 years ago. Without him we would not be the great company we are today. He will be truly missed.

See you at the beach, Dimitri! Enjoy retirement and your beautiful family! You have earned it!

Wishing everyone a healthy, prosperous and joyful fall and holiday season!

Himache Crudo

by Chef David Walzog featuring Sempio Yondu

The Inspiration Issue

Cover photo by Chef Frances Tariga: Smoked Allen Brothers Wagyu Tartar Nest

For over 100 years, Sid Wainer & Son has been at the forefront of the food industry, upholding the companies’ mission to source, grow, and bring to the table the finest produce and specialty foods in the world.

Starting on the cobblestone streets of New Bedford, MA in 1914, Sid Wainer sourced produce from local farms on the South Coast of Massachusetts and supplied local restaurants and food markets. Four generations later, Sid Wainer has stayed true to the original goal of supplying customers with uncompromised service and the best ingredients.

Joining The Chefs’ Warehouse in 2020 marked a pivotal moment in Sid Wainer’s history uniting a family of companies with a shared passion for delivering the highest quality products and service to valued customers across the nation.

Supplying New England’s Best Chefs with the World’s Finest Specialty Produce since 1914.

SEASONAL

PRODUCE REPORT

What's Fresh!

KEVIN NAZE DIRECTOR OF PRODUCE SOURCING CATEGORY MANAGER

The fall harvest is upon us! We have lots of seasonal favorites, and we are also excited to share some new technological advances and new produce items that will enliven your fall and winter menus.

Apples have come a long way in the last few years, and we are seeing a number of brand-new cultivars like the tremendously sweet Cosmic Crisp, a cross between Honeycrisp and Enterprise. The Arkansas Black, a very dark-skinned Winesap variety will hit the market this October and will become your new favorite baking apple. Other popular hybrids include the Autumn Crisp and Opal, both derivatives of the Golden Delicious apple, which are great for baking and snacking alike.

Autumn squash is bountiful, including colorful varieties like Buttercup, Kabocha, Red Kuri, Delicata, Turban and Carnival. Trending in the produce space are new flavor profiles combining traditional fall ingredients in unique ways. Butternut squash and persimmon, or pear and pomegranate are two we particularly love.

Mushrooms are a year-round favorite, but are particularly abundant in fall, especially in Oregon which we refer to as “mushroom heaven.” Chicken of the Woods, Hedgehogs, Chantarelles, and Matsutakes are just a few examples of wild fungi flooding the market this season. Additionally, don’t miss the second fig season in late fall through the holidays. Be sure to snap those up while you can, as they won’t be around for long! Speaking of figs, fig leaves are making a big splash and will be very on-trend this season. Infuse into your favorite oil, or use as a cocktail garnish. The possibilities are endless.

Perhaps one of the most exciting new developments is in farming. An industry veteran has employed new technology that includes a state-of-the-art, weed-identifying laser system. Not only does it eliminate weeds and other unwanted plants, it uses artificial intelligence to store information that improves future performance. This allows farms to reduce the use of herbicides to protect the agricultural workers.

The CW produce team is currently exploring several new partnerships, which will allow us to bring premiere brands to the tables of our customers across the country. Stay tuned for new grower partners in many of our local markets!

Only living microgreens welcomed into the commercial kitchen

State-of-the-art natural fiber growing material allows chefs to harvest as needed, at the absolute peak of flavor and freshness

4 weeks of shelf-life translates into long-term savings

30 living microgreens varieties

35 cut microgreens varieties

edible flowers and leaves

All products are Primus GFSi Food Safety Certified

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Photo: Nicolas Mazard - Managing Partner holding an Affilla Cress

Introducing CW Toronto Brand Ambassador Keith Pears

“Once I'm cooking, I’m very calm. I feel more at ease, and in the zone. It's almost therapeutic… like painting for some artists. One of the reasons I decided to stay with cooking is because it came naturally to me. When you're in your element, you're just flowing and everything just kind of happens.”

- CW Toronto Brand Ambassador Keith Pears

The Chefs’ Warehouse is honored to welcome celebrity chef Chopped Canada Season 3 champion and Bocuse d’Or ’24’25 competitor/team leader) Keith Pears as our inaugural Toronto Brand Ambassador!

Representing one of the most progressive culinary destinations the world over, Chef Pears brings a lifetime of artistry, passion and experience to the BA Toronto role and will undoubtedly take CW to an exciting new level at the Toronto Culinary Expo (October 21, 2024).

Elected as leader of the Bocuse d’Or Canadian team after winning the Bocuse d’Or National Selection, Chef Keith Pears will be preparing for the 2025 Grand Final while simultaneously gracing CW with his presence and talents at Toronto’s Culinary Expo.

Chef Pears, who moved to Toronto in 2017 post culinary school, grew up with his gastronomyimmersed family in Vancouver, and started his executive chef trajectory at Delta’s flagship hotel. Pears then went on to open Toronto’s first W Hotel prior to being appointed Executive Chef at Accencis Group, which includes the well-known Glass Kitchen restaurant.

Having grown up working in his parents' restaurants from an early age, Pears credits his mother's devotion and guidance for his uncompromising work ethic and perfectionism.

“It’s always been important to me to prove something to my parents, especially my mom. Not everyone is as fortunate to have someone pushing them, and in their corner. One defining moment was when I was starting to like cooking, shortly after graduating high school. I’d been dish washing at my parent’s restaurant and had started doing prep work, and then plating salads and desserts. But that's really not cooking. So, one day I pointed to the first cook on the line who was

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Delve into the depths of umami with our black garlic offerings, savor the complexity of this caramelized wonder that lends depth to sauces and spreads. Elevate your dishes with a fusion of rich umami and mellow sweetness.

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grilling and asked my mom, ‘When do I get to do that?’ She just laughed in my face.” Chef Pears shared amusedly. “Showing my parents that I can excel at the top of my craft is something that still drives me to this day.”

Now, a galaxy away from his dish washer beginnings, Pears, an intensely competitive chef, is well acquainted with the importance of assembling the right team--especially for the complex demands of the ‘Olympics of culinary.’

“The Bocuse d’Or is the toughest thing that I've done so far. Mentally, there's just a lot of different emotions and roller coaster rides. The cooking competition is just one small part of it. It being a two-year commitment, you have to find key people and a really strong support team. Not just support chefs, but administrative help as well. Those people are really hard to find. I've been very fortunate to have built those relationships over the years.”

Young for his accomplishments and wise demeanor, Pears is also dedicated to mentoring and fostering the chef-talent of tomorrow.

“It’s important that mentorship stays in place, because otherwise, we won't have a future of good cooks. There's a lot of people in the world that have the skill, but don't believe in themselves. Giving my team the confidence and providing opportunities for learning and a lot of repetition is crucial.”

With a vibrant list of chef mentors and inspirers, including Michael Bras, Susur Lee, David Chang, Gordon Ramsey, and Marco Pierre White, Chef Pears sets very high expectations for himself and his team(s), but is steadfast in using his everadvancing platform as beacon for others.

“Trying to help as many people as possible along the way is very important to me. I can reach the top because I can make great food, but

if I don't pass that knowledge on and help the people around me, then my legacy will not be left.” Pears offered.

In terms of brand legacy, it goes without saying that CW’s unparalleled vendors and esteemed chef-partners are the very fuel to our fire since the company began in 1995. The CW Brand Ambassador Program, (started in 2022) optimizes the value and significance of this esteemed ‘brand’ to ‘brand’ unity.

“I've always been a fan of the products that CW offers, especially the luxury and specialty category. With The Chefs’ Warehouse, it doesn’t matter what product you’re looking for--it’s always going to be good. There's trust in the brand where you just know if CW is selling it, it's going to be a highquality product.” shared Pears.

Here’s to an exciting new relationship with CW Brand Ambassador Chef Keith Pears with much to look forward to for the CW Toronto Culinary Expo and the Canadian Team at the Bocuse d’Or Grand Final in 2025! Go teams!

Shop this story: wherechefs.shop/kpears

UTILITY PLAYER

BY TRACY HOLLERAN

As an athlete growing up in rural Indiana, Brett Fife dreamed of becoming a coach. When he needed an easy class to lighten his load during the high school football season, he landed in a home economics class with his brother and a few friends. “It was just a bunch of guys hanging out, goofing off,” he remembers, “but I just thrived. I was taking to it naturally.”

Between his time in the home economics kitchen plus his part-time job making sandwiches and pizzas at the student union during college, Brett started putting the pieces together that he “kind of liked this cooking thing!” After completing his Bachelor’s degree, he learned about a culinary degree program in Columbus, Ohio, where his girlfriend (now wife) lived, and he enrolled. After graduation he began working his way around the Columbus restaurant circuit, and in 2010 he landed his first “big time” executive chef job at Lindey’s, a family-owned and operated institution in the historic German Village neighborhood.

“As a younger chef, you put your head down and just work your butt off and try to do the best for your family the best you know how,” Chef Brett says, “You're also trying to grow your career and make sure you maintain what you've been given and what you've earned.” After nearly ten years, under Chef Brett’s leadership, Lindey’s doubled its sales volume and expanded the chef team from two to five. “There was always talk about starting another concept so that's what I was kind of waiting for. Keep the growth going, keep making sure it's the best we can possibly make it and, there'll be another opportunity. But it just wasn't happening,” he laments.

When the chance to build a new restaurant fell into his lap, he jumped at the chance to stretch his legs a bit and moved on from Lindey’s. “This was an opportunity to open a new restaurant from the ground up, so I got to deal with kitchen layout, selecting equipment and they gave

me carte blanche on the menu” he says. The restaurant opened in 2019, and had a great run until the pandemic hit. “For me personally, it was an amazing experience. I wouldn't trade it for anything in the world, but it just wasn't the right place for me anymore,” he remembers. When he applied for a confidential job posting in Columbus, he was surprised to find out it was Lindey’s looking for a Culinary Director. He was eager to return to the restaurant that put him on the map, and the feeling was mutual. He rejoined the team in the spring of 2022, and says Lindey’s is now bigger and better than ever. “We've done nothing but grow since coming back. We've had our best year ever.”

As Culinary Director, Chef Brett oversees the big picture—from R+D, to operations, to menu creation. “Some chefs are really great at operations and some chefs are really great at creativity. I happen to kind of fall in the middle, which I think was what helped make me successful over the last ten to twelve years,” he explains. He also credits the people around him. The team of five chefs each have specific responsibilities, but are also adept and jumping in wherever they are needed. “We're all utility players, but we are all also very good at one particular thing,” he continues. “That's what helps you grow.

As a father of four, maintaining a work-life balance has also been key to Chef Brett’s success. “That's what has really helped maintain continuity and success of the business and also continuity

Shop this story: wherechefs.shop/utility-player

Unearthing the Mystical truffle

Sabatino, Truffle Trailblazers

Sabatino proudly stands as a global symbol of truffle expertise, guided by the warmth of family ownership since 1911. Renowned chefs from around the world trust our treasures, and we're thrilled to extend this invitation to you. With just a touch of a truffle, you can experience the enchantment of one of the world's rarest and most cherished delicacies.

Sabatino’s story began in the heart of Umbria, Italy, where Sabatino Balestra and Giuseppina embarked on their truffle journey. Today, Sabatino is the world's largest truffle specialist, still familyowned, with manufacturing plants in Umbria and West Haven, CT, and offices in Europe, Asia, and the United States. In 2025, Sabatino plans to open their first orchard in the U.S.. They are excited to bring the brand’s long history and expertise to this new venture. Stay tuned!

Shop now: wherechefs.shop/mystical-truffle

Ask your rep about these Sabatino products:

• Black Summer Truffle Peelings

• Powdered Truffle Zest

• Truffle Salt

• Black Winter Truffle Juice

• Black Truffle Slices

• Truffle Honey

Truffle-Honey Old Fashioned

SELECTIONS

Buttah Like No Uddah

MICHELE GLANCEY

CHEESE CATEGORY MANAGER

(A.C.S, C.C.P)

Our Grand Reserve Butters are sourced exclusively for The Chefs’ Warehouse and are the butters of choice in professional kitchens.

Proudly we say, “butter is our business!” and sell in every shape and size from all over the world. For all applications and recipes, we supply the options needed for the most notable chefs in the country. Our current offerings are made from the highest quality sweet cream and produced by patron farmers in Wisconsin. The farmers strive for perfect midwestern prairies full of grasses, legumes, and wildflowers which deliver the raw material needed to produce our exceptional butters. When made, the butter is slowly churned. This measured action will ensure a smooth, creamy texture.

At The Chefs’ Warehouse, we are never done curating the collection of items we offer to our customers.

Welcome the newest addition to our family of butters…Grand Reserve 84% Cultured butter produced in Vermont. Prized for its delicious dairy, Vermont stands tall in the Northeast for conscious farming and superior quality. When developing the new butter specification, it had to be made in Vermont, 84% butterfat and cultured. Unique because of the high butterfat content, 84% will be the highest percentage offered in the collection of Grand Reserve butters. Culturing the cream takes the flavors to the next level. Live bacterial cultures are added and left overnight to ferment. In the morning, the cream will have thickened slightly and have a pleasant tangy flavor. Finally, it needed to be lightly salted and shaped to slice perfect portions for evening bread service.

We are thrilled to add Grand Reserve 84% to our pre-existing ‘family’ of unparalleled butter offerings, including:

Grand Reserve 80%

The EVERYDAY butter possessing a fine and highly pleasing butter flavor.

Grand Reserve 82%

The flavor is tangy with grassy complexities.

Grand Reserve 83%

Next level richness with a fresh cream flavor.

Shop Grand Reserve Butter: wherechefs.shop/grbutter

Premium Hand Crafted Hors d'Oeuvres for All of Your Banquet Needs

Easy to prepare — from freezer to platter in under 15 minutes

It may not be obvious by looking at his resume, but Chef Art Smith is big on “staying in his lane.” As the executive chef and co-owner of several restaurant brands, a television personality, cookbook author, philanthropist, and perhaps most famously, the former personal chef to Oprah Winfrey, Chef Art knows what he does best and sticks to it.

Early on, fried chicken became his trademark dish. “Oprah always told me, ‘it's not about being new, it's about being better,’ and so I just did better,” he recalls. In fact, he “did” fried chicken so well, that he has been asked to prepare it for not only dozens of international heads of state, but just about every Hollywood A-lister. In 2010, after meeting Lady Gaga backstage at the Oprah Winfrey Show, the two became fast friends and teamed up to open a chain of fast-casual restaurants within LiveNation music venues. ArtBird can be found in over forty locations and serves elevated fried chicken sandwiches and other southern specialties to concertgoers nationwide. ArtBird has become a chart-topper, and last year alone, sold over 350,000 chicken sandwiches.

BY TRACY HOLLERAN

It was when Chef Art saw a viral video of soccer star Leo Messi eating a fried chicken sandwich that he had what Oprah loved to call a “light bulb moment”. He had recently learned about the Chicago Hounds, a new professional rugby team, and reached out to them. “They said they were fans of mine, and I said, ‘I want to make you guys a chicken sandwich. I saw something and I know I can do it better.’” With the help of friend and professional rugby player Lucas Cancelier and food photographer Stephen Hamilton, Chef Art put together a pitch to open a sports-themed version of ArtBird at the Hounds’ stadium. The idea was so well received, he was even asked to sign on as an owner of the team. In spring 2024, Chef Art became the first chef to own a professional sports team and “SportyBird” took flight. Additional stadium and airport locations are in the works, both in the U.S. and perhaps even abroad. “I just saw Taylor Swift [at Estádio da Luz] in Lisbon, and I thought ‘boy, do they need us there!’” he laughs.

Chef Art’s best advice to other chefs is simple: “Be able to talk about what to do. And remember, food without a story isn't that interesting. It isn't that tasty either!”

Shop this story: wherechefs.shop/art-smith

CW enlisted a co-packer to mix a proprietary seasoned flour mix using CW products for both Chef Art Smith’s Reunion and SportyBird, both in Chicago.

Photography Credit: Kim Kovacik

Help yourself! Chef Art Smith’s holiday tradition is a kitchen buffet party!

“No plated meals!” Kick back and enjoy the bird (dressed, not stuffed!).

All that glitters is presents

Discover the exquisite craftsmanship behind White Gold™ Parmigiano Reggiano! With only 20,000 wheels crafted annually, each one is meticulously aged to perfection. Produced by La Traversetolese Artisan Dairy, this 36+ month aged Parmigiano Reggiano combines time-honored traditions with cutting-edge technology to deliver an unparalleled culinary experience. Recognized with the prestigious Double Super Gold Award, White Gold™ continues to set new standards in Parmigiano Reggiano excellence.

The mild, nutty taste boasts a smooth and uncomplicated profile, complemented by a sweeter, buttery finish. Its 'Light White' color and less granular texture preserve the essence of a young cheese, yet it carries the intense aroma of a longer-aged variety. Notably, White Gold™ is celebrated for its prominent umami flavor—a hallmark of savory richness that lingers on the palate, making it a standout in culinary experiences. With only three ingredients, milk, salt and calf rennet, White Gold™ is packed with Omega-3s, and is both proteinrich and naturally lactose-free.

White Gold™ ensures consistent quality through a pioneering approach to cheesemaking. By prioritizing humane treatment of cows, sustainable practices, and full traceability across the value chain, Ambrosi Food USA upholds its commitment to excellence. Join us in experiencing this culinary masterpiece and discover why White Gold™ remains a beacon of superior quality and unmatched flavor; it is a musthave for every connoisseur's palate.

Application Ideas:

• Use grated, flaked, or shredded to enhance pasta, risotto, veggies and salads.

• Grill the rind for a delightful chewy snack.

• Serve alongside bread, jam, or pears.

• Pair with a flute of Franciacorta Berlucchi Wine or Bourbon, served neat.

A MOVE ABLE FEAST NEW YORK

‘In New York, concrete jungle where dreams are made of. There’s nothing you can’t do!’

- Alicia Keys

AMoveable Feast, produced by The Chefs’ Warehouse, is a collaborative event series and photo shoot that celebrates the heart and soul of gastronomy.

A shape shifter-event that shines light on the top chef participants that fuel the culinary city it occupies; A Moveable Feast is a chef-fueled ‘happening’ unlike any other; distinctly elevated by the colorful canvas of CW’s breadth of sumptuous ingredients.

Exemplifying New York City’s proud identity as a world city ignited by immigration, A Moveable Feast NYC collaborated with Emma’s Torch Culinary Program, a nonprofit organization social enterprise founded by Kerry Brodie and headed up by Executive Chef Alexander Harris. This esteemed organization provides refugees with in-depth culinary training as well as employability, equity, and empowerment training in the New York Metropolitan area and Washington D.C.

The AMF NYC teams were comprised of five highlyacclaimed chefs, including Chef Olesia Lew (Veselka), Chef Frances Tariga (Tadhana), Chef Nduvoakim Abdus-Salaam (10Cubed, Central Park Tower,) CW Executive Chef David Walzog and CW Corporate Pastry Chef François Mellet who joined five Emma’s Torch alumni/ current students: Iurii Dudel (Ukraine) Vanya Vitiv (Ukraine), Anna Marillo (Ukraine), Jaime Gimenez (Venezuela), and Sheslie Dorizan (Haiti).

Held in iconic Greenwich Village, at the longtime neighborhood treasure, Bell, Book & Candle, owner Michael O’ Sullivan and Executive Chef John Mooney welcomed A Moveable Feast NYC as it unfolded as a three-day mentoring collab, that consisted of team menu ideation, prep day at chef-mentor NYC venues, and culminated as an all-day photo shoot/culinary event that concluded with the teams sitting down together (with our CW team) to enjoy their sumptuous creations; A Moveable Feast NYC!

Adding to the modern Baroque styling of the event, the shoot heartily benefited from Bell Book & Candle’s awe-inspiring 2500 ft rooftop micro garden consisting of sixty impressive towers overflowing with seasonal produce that includes: sage, chives, chervil, cilantro, dill, Opal Basil, Italian and Flat Leaf Parsley, Spearmint, Rosemary, four varieties of Nasturtium, cheddar cauliflower, purple tomatillo, tomatoes, and Japanese eggplant (to name but few). With the bounty of the rooftop garden with its backdrop of the Freedom Tower and famous West Village clock tower of The Jefferson Market Library, the stellar teams of A Moveable Feast NYC were quite literally lifted.

The Chefs’ Warehouse is very proud to share an enduring collaborative partnership with our treasured AMF NYC chef-partners Emma’s Torch, the vast array of artisanal purveyor-partners (including Down East Seafood and Sid Wainer Produce) and not to mention the dedicated and dynamic CW Metro New York team, (headed up by RVP Matthew Mosebrook,) all of whom contributed to making A Moveable Feast NYC nothing short of a masterpiece culinary event!

“Our collaboration with Emma’s Torch program alumni in A Moveable Feast NYC is very important because fundamentally it’s our job to nurture and inspire young culinarians as they grow their careers and eventually find that soulful and meaningful career trajectory. Emma's Torch excels in training and providing opportunities for their alumni. A Moveable Feast NYC is a small but potent bridge to help take these young chefs to the next level.”

- CW Executive Chef David Walzog

CW Executive Chef David Walzog and Jaime Gimenez

The Chefs’ Warehouse Executive Chef for more than two years, David Walzog is an unparalleled beacon of support for our chef-partners internationally, as well as the chief spokesperson for CW protein and specialty. With his high-level experience as Executive Chef of SW Steakhouse and Lakeside Restaurant at the Wynn in Las Vegas for over 16 years, and Executive Chef of Strip House, Michael Jordan's Steak House and Arizona 206 (all in NYC) Chef Walzog is a vital mentor and advocate for elevating the future sparks of our industry.

Jaime Gimenez, from Venezuela, is an Emma’s Torch alumnus who is currently working at Sawa Restaurant in Brooklyn, NY. A fervent young chef with extreme passion for the craft, unforgettable personality and an impressive social media following, Jaime is an emerging young culinarian to watch.

“It's been amazing working with Chef Walzog. He taught me so much and gave me so much important information and also allowed me to really explore.”

- Jaime Gimenez

Fosforera in New York Black Sea Bass, Atlantic Monkfish, Braised Octopus, Jumbo Prawns, Little Neck Clams

‘’Working with Jaime was a great experience. Emma’s Torch alumni have styles of their own as young professional chefs, so Jaime and I wanted this to be represented. We worked together really well. Jaime came up with our menu, two very classic dishes from where Jaime grew up in Venezuela. I then made ingredient recommendations for the dishes Jaime chose to create.”

- CW Executive Chef David Walzog

Allen Brothers Prime Beef Asado Negro Pickled Red Onion, Crisp Green Plantains

“As a woman you’re already underestimated just because your female. ‘Passing it down’ and ‘paying it forward’ is very important!”

- Chef Frances Tariga

Chef Frances Tariga and Vanya Vitiv

Powerhouse, celebrity chef Frances Tariga (Chopped, Cutthroat Kitchen, Beat Bobby Flay, Top Chef Season 13) is a fiery advocate for mentoring and promoting women in the culinary profession, with a particular focus on women immigrants.

Tariga, owner-operator of Tadhana, her beautiful boutique venue (with menu inspired by her Filipino heritage,) cut her culinary teeth at highlevel, high-volume NYC A-list venues including Buddakan, Catch NYC, Megu and The Standard Highline. A talented and joyful force to behold, Tariga is also the former executive chef of Trust Bae, a well reputed venue offering Filipino-fueled omakase with Middle Eastern influences.

Chef Frances and her AMF NYC intern, Vanya Vitiv (an Emma’s Torch alumna, currently working at Ritz Carlton, Nomad) shared immediate chemistry as a team and exemplified the true efficacy and value of key mentorship. The joy and appreciation of their connection was infectious and culminated in tears of gratitude.

Charred FAO Octopus Calamansi Sofrito, Macadamia Gremolata

“You just can't imagine how incredible the people at Emma’s Torch are. They gave us all their knowledge and shared every minute of their lives. They help a lot of immigrants, especially with language barrier. Chef Alex greatly helped me with my confidence and skills.”

- Vanya Vitiv, Emma’s Torch Alumni

Ube Mochi

Toasted Rice Flour, Ube Halaya Jam, Kinako Powder

Sinuglaw Wagyu

Smoked Allen Brothers Wagyu Tartare, Shallot Jam, Phyllo Nest, Smoked Sherry Aioli

“Mentorship and the transfer of knowledge is crucial because it is very important to give back. This is where the future of the industry lies. There wasn’t a strong degree of mentorship when I was coming up. So, it's vital that we give this. When I became a chef, I had a lot of questions and there were a lot of things I was not prepared for. It's a delight to be able to give back.”

- Chef Nduvoakim Abdus-Salaam

Chef Nduvoakim Abdus-Salaam and Anna Manilo

A formidable figure of NYC culinary, Nduvoakim Abdus-Salaam, Executive Chef of highly coveted 10Cubed, Central Park Tower (the tallest residential building in the world) credits his Jamaican mother for taking him under her wing and teaching him everything from cooking and learning the art of flavor profiles, to cleaning and mending his own clothes.

Chef Salaam, known for his ability to mix a diverse array of culinary techniques with diverse cultures and cuisines including French, AfroCaribbean and Japanese, was mentored by leading chefs including Rocco DiSpirito at Union Pacific, Jean-Louis Palladin, Pierre Schaedelin at Le Cirque and Jean-Yves Schillinger. Salaam charted new paths as Sous Chef at Le Cirque, Chef de Cuisine for BLT Market at the Ritz Carlton Hotel, Executive Sous Chef at the Palace Hotel, Executive Chef at the NoMo SoHo Hotel, and Executive Chef at the Roosevelt Hotel prior to his Executive Chef role at 10 Cubed.

Anna Manilo, of Ukraine is a current culinary student at Emma’s Torch who caught her first inspiration to pursue a career in culinary at age eight when she made her first cake that delighted friends and family. A highly respectful intern for Chef Salaam, Anna helped to invigorate AMF NYC with a refreshing hunger for knowledge and experience of the craft.

Ahi Tuna Tartare Avocado Mousse, Sesame Cracker, Smoked Paprika

Grilled WA Imports Miso-Marinated

Allen Brothers Ribeye

Charred Asparagus with Preserved Lemon-Parmesan Gremolata

Chef Olesia Lew and Iurii Dudel

Olesia Lew, Executive Chef of Veselka, (iconic Ukrainian venue founded by Ukrainian refugees Volodymyr and Olha Darmochwal in 1954, now with multiple locations) is no stranger to giving back and mentoring the future of culinary. An authentic artisan of Ukrainian cuisine in particular, Lew was also the creator of the education program at Veselka and currently employs three graduates of the Emma’s Torch Program.

Chef Olesia, an active member of NYC’s vibrant Ukranian community, and renowned master of Varenyky (pierogis), is a descendant of proud and hard-working Ukrainian immigrants; a part of her history that fuels her passion as a chef and her commitment to empowering young refugees.

Iurii Dudel, (Russian from Ukraine, currently working at Barboncino in Brooklyn) Chef Lew’s enthusiastic intern and Emma’s Torch alumni is brought a great deal of energy and focus to his AMF NYC team including literally dancing with joy on event day when he tasted his and Chef Lew’s varenyky application.

“My people just came here not too long ago in the '50s, and they're really proud of what I do. I'm proud that I've gotten this far with it. Everything you learn in the kitchen, even if you don't stay in the kitchen, can take you somewhere else. The easiest thing about teaching someone about cooking and preparing food is people like it right away, and that gives you a good feeling.”

- Chef Olesia Lew

Fall Squash Varenyky with Crispy Parsnip and Sauteed Heirloom Apples

“A Moveable Feast NYC and working with Chef Olesia was amazing because I learned different and new cooking techniques like food safety, knife techniques and much more! This experience was very interesting and amazing for me. It was also really great using some ingredients I know from Ukraine (from The Chefs' Warehouse) and creating dishes that are familiar. This makes me feel made me very comfortable and close to my home country.”

- Iurii Dudel

Many Mushroom Stroganoff

Braised Allen Brothers Short Rib with Roasted Vegetables

CW Corporate Pastry Chef François Mellet and Sheslie Dorizan

CW Corporate Pastry Chef François Mellet from Lyon, France, brings more than 30 years of experience to The Chefs’ Warehouse pastry category. A trailblazer of unparalleled pastry support and resources, Chef François was named one of the Top Pastry Chefs in the USA by Dessert Magazine in 2017 and earned a Guinness world record for building the world’s largest chocolate structure. Always aiming for new creative heights and pastry solutions, Chef Mellet has become a true beacon facilitator helping countless pastry chefs achieve their dreams.

Sheslie Dorizan, (from Haiti) is an Emma’s Torch alumni, currently working at Brooklyn French Bakers. Bright eyed and determined, Sheslie contributed a vibrant and dedicated energy as Chef Mellet’s intern. The team possessed a unique vital energy that transcended to their whimsical and dynamically delicious ‘Caterpillar’ dessert application.

“A Moveable Feast NYC has been a very good experience for me. Meeting Chef Mellet for the first time felt like I had known him for a long time already. It has been very special working with him and learning so much from him.”

- Sheslie Dorizan

Garden Yuzu and Red Berry Caterpillar

“Having been in the industry for forty years, I've been through many situations where it's impossible to find help. Emma’s Torch students and alumni are a younger generation that are eager to learn, get more skilled at what they do and hopefully become chefs in quality kitchens very soon. A Moveable Feast and Emma’s Torch arguably help to give them someone to follow and look up to.”

-

CW Corporate Pastry Chef François Mellet

Shop the feast: wherechefs.shop/amf-ny

Introducing CW Portland Brand Ambassador Bryan Donaldson

Born and raised in the Pacific Northwest and having spent his life coming up through the culinary scene in the greater Portland area, Chef Bryan Donaldson of acclaimed Nostrana restaurant is an excitingly organic choice for the inaugural CW Portland Brand Ambassador role.

Donaldson, who got into culinary for the fundamental objective of wanting make people happy, is a refreshing pioneer of the healthy kitchen culture. Bryan is known for high-fiving each and every one of his kitchen staff post dinner service. Literally, each and every one, after every dinner service. And the positive energy and vibe amongst his team is reputably palpable, and transcends through the venue's dishes.

A quality human with equally admirable culinary chops, Bryan carved his early career working with well-known chef Jake Martin at Portland favorite the Carlyle prior to interviewing with Cathy Whims, then owner-operator of Nostrana, (who was nominated for several James Beard Awards at the time.)

Donaldson, whose previous venue had closed without warning three days prior, signed on for two stages at Nostrana before officially being hired in 2011. His culinary training and skills are steeped in technical French cuisine (with Asian Fusion thrown in for good measure). Bryan dove into the steep learning curve of creating authentic Italian cuisine with relish, and immediately felt akin to Nostrana’s familial vibe and atmosphere.

“The culture and people of the restaurant just felt like a giant family. Cathy Whims and (previous Nostrana executive chef Brian Murphy) definitely helped take my raw kitchen potential and mold me into a chef. Outside of work, they were also

CONTINUE READING ON PAGE 36

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very instrumental in helping form who I am today in terms of standards, how to carry myself, and always being available to my staff; just great people and great role models.” Bryan shared.

Gradually moving up the Nostrana ranks, and after some timely turnover, Donaldson stepped in to the executive chef role in 2023.

“My wife was pregnant when I started at Nostrana in 2011, so we’ve had all three of our children while I’ve been working here. Bryan shared. My son will turn 13 at the end of October. Having kids in the restaurant industry and trying to navigate restaurant life and home life is a lot. They're giant black spots in my memory where I go ‘Oh, yea! I kind of remember this or that’…It was work and home and work and home for many many years.”

Following in his mentor Cathy Whims’s (sixtime James Beard Award Finalist) talented and generous footsteps, Donaldson is a strong advocate for focusing on the sheer art of just making truly exceptional food; taking what you have and striving to make it better every day, as opposed to promoting a more ‘it’s all about me’ narrative.

“I was very proud ascend to executive chef at Nostrana. Most young culinarians want to be a head chef one day. It’s actually not something I had given a lot of thought to, especially being here for so long, working under amazing mentors like Cathy and Brian. I grabbed the opportunity by the reins and ran with it. It was pretty daunting initially losing Brian, another longtime chef, and our butcher Rob Roy, who was here for fifteen years. Collectively, between the two of them, they had almost thirty years of working underneath Cathy. A lot of ItalianNostrana knowledge went away. Thankfully, Cathy is still here, though more in an ‘overseeing’ type capacity. Now my mission is to carry the torch. Our twenty-year anniversary is not that far out. This is a huge restaurant milestone. I am excited to see where we can take Nostrana in the future.” Bryan shared.

Donaldson’s admirable work ethic combined with his ‘all for one’ nature make him a refreshingly unique culinary leader. “Kitchen life and environment can be challenging and very hard work. I have to be a good example and have a positive outlook for my team.” Bryan offered.

With Chef Donaldson invigorating his relatively new executive chef position, his new role as CW Portland Brand Ambassador and the addition of l’Orto Nostrano, Nostrana’s newly acquired private kitchen garden across the street, The Chefs’ Warehouse and CW Magazine could not be more thrilled to be a promotive partner celebrating all the future possibilities on the horizon.

Bonjour!

Indulge in the essence of French culinary tradition with the classic jambon-beurre sandwich. This iconic creation combines Fabrique Délices Paris ham, also known as Jambon de Paris, with Isigny butter on a Bridor baguette.

Jambon de Paris holds a unique position, serving as both an everyday staple and a gourmet delight. Its subtle flavor, tenderness, and culinary versatility shine through, from simple baguette sandwiches to high-end culinary dishes. Embrace the rich history and unwavering popularity of Jambon de Paris, a quintessential element of French cuisine.

Yuri Szarzewski of Partage

BY OMAR MAMOON

Say hello to the talented award-winning chef Yuri Szarzewski. Szarzewski hails from Béziers, a small town in the south of France close to the coast. He’s been cooking for the last almost two decades and cut his culinary teeth in multi Michelin-starred kitchens in France before coming to strike out on his own in Las Vegas where he runs the modern French fine-dining restaurant Partage. We sat down with him to learn more.

What was your food a-ha moment—when you realized a life in food and the cooking was for you?

For me it was a little different—I was in high school doing a degree in mechanical engineering. To be honest—it didn’t make me feel great. At the time I was 17 years old and I needed to know if I wanted to pursue that career or do something else. Asking questions and talking with my parents, we agreed I needed something using my hands—I was most happy and comfortable by doing something not in a desk or chair. At the time, I enjoyed cooking with my mom, preparing a proper meal at home. My parents had a bar at the time—a lunch time brasserie. The passion for cooking came from there.

There was a TV show called Oui Chef—back in the day—early 2000s. I fell in love with the way they were showcasing the kitchen. It was the first time for me watching real cuisine—the brigade, the organization—I really fell in love with that. That was the first time in my head I knew what I wanted to do.

After that I told my parents I wanted to go to the best restaurant in my city—at the time it L’Ambassade in Béziers. They took me in as an apprentice.

You’ve spent a lot of your time cooking in multi Michelin star restaurants. What do you think these types of kitchens have taught you and helped you with the most in your cooking/career?

You have to follow a path that brings you to the highest level. No matter what work you’re doing -- that’s the way to go. I worked in one, two, three Michelin-starred restaurants. I would say going step-by-step and climbing the ladder I learned different aspects—for example, I learned the basics, how to make great sauces in one star. In a two Michelin star, I learned details—for example, efficiency, and learning to combine the visual aspect and the taste. Learning the brigade system—you see this ballet of 50 people working—it’s well-organized.

Can you share a special culinary technique or cooking tips that’s helpful and insightful?

The main thing for me is efficiency in the kitchen. The one I love the most is to time yourself. In every task that you do—let’s say peeling a carrot. Are you doing it in 20 seconds? Time yourself and try to beat yourself. That works for long repetitive and boring tasks. But that’s where you can get more efficient. Try to get as fast as you can. Then you can start working on two different tasks.

Do you have any food heroes or inspirations?

It changes with the times. When I started I was impressed with three Michelin-starred chefs. After working with them, it’s demanding, it’s high pressure, it’s challenging. I respect that. Alain Ducasse is a model for all of us. The way he turned himself into a business. Now I’m more thinking about how owning a business is a different vision.

I would also say a guy like Gordon Ramsey would be the path to follow—he’s talented, he has Michelin-starred restaurants, he works all around the world, and now he’s creating a new way to think about the kitchen.

Tell us about Partage—How would you describe your cooking, the restaurant, and the food there?

Partage is a more fine-dining restaurant. You don’t come here every day. The first thing is you have a choice: 5, 7 , or 9 courses. It’s a blind tasting I change monthly. We also have members who come to the restaurant monthly. With the new world, we don’t have four seasons. We have 12 seasons.

What do you mean by that?

The best example: when it’s summer here, you in Australia it’s winter and you can get black winter truffles—back in the day if you had truffle in the dish in the summer in Las Vegas, that means you weren’t cooking to the season—or you’re using a summer truffle, which is crap. If you have a famous dish with truffle, you can get it from Australia. You could have citrus or exotic fruit all year long if you want it. You don’t have to wait until scallop season to get live scallop. It’s not a closed market—you can get whatever you want, whenever you want. That changed the game. Especially in Vegas—we’re in the desert. Everything coming here is flown out here.

Tell me about your favorite CW ingredients. What are they and how do you use them?

I use many ingredients from CW—mainly in desserts. All our chocolate—they carry Valrhona chocolate, which is the highest quality you can get in the market. CW also has all the molecular ingredients, the powders, the flour, the sugar— pretty much every component from a dessert on my menu comes from CW.

On the savory side I get Accoceberry Espelette Pepper which I season all my fish with. It comes from a little town in the south of France.

Also on the savory side, I do a lamb wellington in puff pastry dough. I’m using a French brand puff pastry dough from Le Coq. They use real French butter—that’s the key to a good pastry.

What’s next for you? Do you have any pie in the sky big goals and dreams you have left to accomplish culinarily or otherwise?

Always looking for new challenges. The next is coming soon: we are building a champagne bar next to Partage. We might be open in October or November. It will be called Le Club--It’ll be a wine club. The idea will be to sell more small French tapas, a seafood of the day, we’re going to have some high-end street food items that you can find in a sports bar but in a fine-dining way. There’ll be champagne and cocktails and a dessert bar.

Our pasture raised domestic lamb from Mosner Family Brands is the perfect choice for an exquisite holiday dish. For more than three generations, Mosner has been dedicated to producing premium-quality lamb that is a cut above the rest. Carefully selected for both texture and tenderness, this delicately flavored meat promises to be the star of your menu.

The Allen Brothers Angus Export Bone In Prime Rib is definitely the workhorse of the holiday season. Sourced from small family ranches in South Dakota, pasture raised on native grasses and finished on premium corn ensures superb marbling.

If you are considering tenderloin during the holiday season, why not go big and upgrade to wagyu? Our exclusive Westholme Australian Wagyu Tenderloin has incredible flavor and unmatched trim specs. This makes the tenderloin a great value compared to the untrimmed alternatives most commonly offered domestically.

Allen Brothers Prime New York Striploin Roast is a huge value for carving this season. We age all of our Strips a minimum of 35 days for tenderness and each box has two hand-selected loins that are within two pounds of each other, for both ease of cooking and appearance on the carving station.

Prefer something different? Try our Vande Rose Farms Heritage Pork Rack as an alternative to beef during the holiday season. Together with Vande Rose Farms, Allen Brothers developed a cratefree, antibiotic-free heritage pork in small, easy to use case sizes. The marbling in these heritage pork racks produces a moist, tender alternative that is also a great value.

FLAVOR FRONTIER

with Chef Juan Diego Solombrino of Space Cowboy AUSTIN,

BY KELLI COLACO

Born in Guatemala, Juan Diego Solombrino was only sixteen when his dear mother passed away. To honor their mother’s final wish (that they always look after one another) he, his sister and two brothers set out in the world to achieve success and remain close. Remarkably, the band of siblings would all find their calling within the world of culinary. The pursuance of which would take young Juan far and wide across the globe on many professional adventures as he honed his craft. His chef journey would ultimately land him deep in the heart of Austin, Texas.

At nineteen, Juan left Guatemala to join his older sister in London. Soon after his arrival he got a job at the iconic Savoy Hotel, where his sister was already employed, and started as dishwasher in Gordon Ramsey’s historic kitchen at the Savoy Grill. Juan’s brothers would also move to London upon completion of their schooling back in Guatemala.

Inspired by the passion and rigor of the Savoy’s kitchen environment, Juan soon realized he wanted to try cooking. After some brave selfadvocating, he was soon promoted to an entry level cooking position.

“I was working six days a week doing 80-90 hours…but it was such a positive experience for me. This was back in 2001 when kitchens were still old-style, with lots of yelling and intensity coming your way as a part of the learning process. Either you survived or you thrived. I managed to grow pretty fast in my process.” offered Solombrino.

Juan’s three years at The Savoy would open many doors including the company offering to pay tuition for him to attend the University of West London (formerly Thames Valley University) to study culinary.

Post Savoy, Chef Solombrino, having scored paid tuition in Hong Kong, secured work at the two Michelin-starred Petrus restaurant at Shangri-La Hotel. Juan’s sister, who had moved from The Savoy to work at the renowned Claridge's Hotel in London, also landed work in Asia as a food and beverage director.

After Hong Kong, Juan lived in Chiang Mai in northern Thailand for six months. During this time, he traveled throughout Asia including Vietnam, Laos and Cambodia all the while fleshing out a very unique and colorful culinary education. “I remember the first time I tried ginger and lemongrass and lime leaf… I was blown away.” Juan added enthusiastically.

Solombrino’s opportunities and experiences in Asia, as well as three years in Madrid, Spain, learning the art of tapas, (Sukothai, Spanish and Asian tapas) would eventually land him in Playa del Carmen, Mexico where he would partner with renowned hotel entrepreneur Jack Perlman on several venues including: Cocina38, Imprevist, Plank, and Kobma. Perlman, whom Juan credits as one of his greatest mentors, invested in Solombrino’s second restaurant in Mexico prior to Solombrino deciding to give the Longhorn state of Texas a try.

“I always say, I came to Austin for the wrong reasons, but I stayed for the right ones.” Juan shared referring to a previous relationship.

As the saying roughly goes, ‘When one door closes, a 'spaceship door' may open…’ Having started to fall in love with Austin, Solombrino decided to stick around to see what his next big move might be. In the interim he worked at Rosedale Kitchen and Bar and North Italia prior to opening his now well-known food truck

CHILERO (Burgers and Wings) that quickly got the attention of the feverish Austin foodie scene.

As fate would have it, just when Juan was considering moving back to Mexico, he met Rikki (who doesn’t use a last name) who was serendipitously in need of a solid, talented and trustworthy partner for a new enigmatic Austin venture.

Space Cowboy, opened by Rikki and Solombrino in November of 2023 lives up to its name, boasting spaceship bots that run dishes to guests, floating clouds, surprisingly sophisticated space-forward decor, a killer bar program, and Solombrino’s talk of the town elevated tapas.

Solombrino’s menu at Space Cowboy exemplifies the highest level of CW partnership due to its hearty incorporation of ingredients from CW Specialty, Hardies Produce and Allen Brothers’ Proteins, that play a key role in igniting dishes such as Chef Juan’s Seafood Aguachile; Cowboy Ribeye Sliders Duo with mushrooms and crispy shallots; Inked Seafood Risotto with shrimp, scallops, calamari and speck; Wine-Braised Short Rib, and stellar side dishes such as Charred Corn Ribs with citrus chili oil.

“I'm very glad to collaborate with CW, Hardies and Allen Brothers as one full company that has everything I need. Luis Maldonado, my CW Rep, and (CW Sales Associate) Aaron Fides have been very supportive. Aaron brought me finger limes from Hardies (which are incredible,) and this Cherry Blossom Balsamic Vinegar Reduction (from Tere Bormane). I tried it with some mushrooms and fingerlings, and it was crazy delicious! These two guys help me push myself to create something new. This gets me out of my comfort zone which is always great!” Chef Solombrino shared.

Despite Solombrino’s vast evolution from hard-working line cook in Ramsey’s Savoy Grill kitchen, to his impressive cheffing-adventuring experiences around the world, to now being one of the top rising chefs in Austin’s ever growing food scene, he still credits his brothers and sister for being the touchstone for his ongoing success.

“It was the only thing my mom really asked for, for us to take care of each other. At the end of the day, I'm in Austin alone, but my brothers and sister come and visit and are ideally always with me. We support each other in our new businesses and big decisions and will always be there for one

Shop this story: wherechefs.shop/flavor-frontier

Seafood Recommendations and Reminiscence

An ode to the incredible seafood available at The Chefs’ Warehouse

GEOFFREY KRAMER VICE PRESIDENT OF SEAFOOD

Shop seafood: wherechefs.shop/seafood-recs

My love of seafood started as a young boy growing up in Montréal. My mom and dad would take us to a famous seafood market called Waldman’s. It was there that I fell in love with the live lobsters in the tank and saw all the different species of fish. It was always an amazing experience. When I was ten, my parents opened the first fast food Mexican restaurant in Montréal during the TexMex craze that swept across the U.S. and Canada. That is where my love for restaurants began. Later, growing up in Boston, we’d spend the summers on Cape Cod fishing for bluefish and ‘stripers’ and raking for clams. We’d also swim in the Pamet River and see live crabs and eels. These collective memories, being potently elemental, set me on my path

May your fall and winter seasons be filled with prosperity, joy and lots of incredible seafood from The

Please enjoy the following selection of some of my personal favorites!

Fresh New England Steamed Lobster

Growing up in Boston, we spent every summer on Cape Cod working, playing and enjoying the beach, and of course, indulging in the best and freshest seafood right out of the cold Atlantic waters. For me, lobsters have always been my main attraction. A pot of sea water on the fire and a bundle of live lobsters, let them steam for twelve minutes. Throw in cut potatoes after nine minutes. Finish with pieces of corn, little neck clams and mussels for a few minutes at the very end. Add a little white wine with fresh squeezed lemon juice, salt & pepper, and you’re off to the races with an amazing lobster boil! Garnish with fresh chopped parsley or cilantro for some color and herbaceous love.

Pink Moon Oysters

Pacifico Striped Bass - Whole Fish

I used to love fishing for striped bass; bringing them home, scaling and gutting, and then marinating them in fresh olive oil, garlic salt, pepper, and fresh herbs. Finally scoring and grilling them on the grill. My favorite way to enjoy whole fish! I'd be remiss when speaking of whole fish to not mention the simply fantastic, clean and beautiful striped bass that we are so proud to carry from Pacifico Aquaculture. Whether filleted or whole, you’d be hard-pressed to find a more pristine and just downright delicious fresh fish.

Prince Edward Island oysters are my favorite. There’s a farm in PEI called Raspberry Point and from there we get Lucky Limes, Pink Moons, and of course, the famous Raspberry Points. The Pink Moons have always been my favorite. We call that a cocktail oyster, which is on the smaller side, with a shallow shell and smooth edge. I love the meat to shell ratio and the sweetest, almost cucumber-melon finish that is so refreshing on ice. Perfect with a classic mignonette.

Bristol Japanese Hokkaido Scallops

Scallops are like sea candy. CW has both Bay Scallops which are smaller, as well as the larger version which I love. Both are great in hot and cold applications. I like taking U10 scallop or Hokkaido scallop from our Bristol partners in Maine, and with a little bit of olive oil, salt and pepper, give them a super-fast sear on each side. Take them off the heat, let them rest and then slice them on a bias. Garnish with Maldon Sea Salt and accompany with either a pesto or cilantro aïoli.

High Tide - Cleaned Squid Tubes and Tentacles

Squid has always been special, especially growing up with my mom making her famous bouillabaisse. I also love taking whole tubes of squid, stuffing them with crab meat, scoring the outside, brushing with garlic and olive oil, salt and pepper, and then putting those whole tubes on the grill. Once they’re fully cooked, you slice the beautiful rings of grilled squid with all the delicious, sweet crab meat in the middle. Heaven.

Fort Bragg/Mendicino Fresh Purple Uni

And this brings us to one of my top three favorite seafood dishes yearround. In the United States today, Chefs’ Warehouse offers three types of Uni from three different regions of the world. We have East Coast Uni and Uni from the West Coast in Santa Barbara, as well as Uni from Fort Bragg Mendocino in Northern California. And of course, we can fly in fresh Hokkaido Uni from Japan. While I like Japanese Hokkaido Uni, I have really fallen in love with the Fort Bragg Mendocino Uni from Northern California. They are harvested a little further north of Santa Barbara in colder waters. The tongues are medium to large size, and I find the flavor, creaminess and finish on them to be exceptional. Served with sushi rice, nori, a little wasabi and a hint of good soy sauce (from WA Imports), for me, this is a perfect dessert.

SCOTTSDALE, AZ

EVAN GOTANDA of

Arboleda

BY KELLI COLACO

Executive Chef Evan Gotanda of Arboleda in Scottsdale, AZ leads by meticulous example. Arboleda (a Mediterranean venue with a focus on Spanish and Latin flavors) was opened in early 2023 by Gotanda and a renowned team of restaurant owners including Björn Kock and brothers Mitchell and Steven Rosenthal.

Empowered by an impressive list of mentors, Gotanda is known for creating collaborative and unified teams (including at Salt House in San Francisco) and high-level yet accessible menus.

Discover why cleanliness is next to Godliness AND deliciousness, and the exotic buttery pastry at the heart of Chef Gotanda’s daydream pipeline.

Defining Experience:

The years running Salt House in San Francisco. We built a solid team, front and back of house. Typically, anywhere else that I've worked, I do all the recipes and menu changes but at Salt House, everyone was involved. I assigned my sous chefs and cooks to conceptualize a dish. They’d go home thinking about it and come back and we’d execute it; adjusting it until we were satisfied. It was great because everybody was involved and there was a lot of ownership on everyone’s part.

First Life-Changing Food Memory:

I went to culinary school in Pasadena at the Cordon Bleu, where I did my internship with Kyle Connaughton (prior to him living and working in Japan.) Following my internship, I was working the veggie station at Bastide in West Hollywood under Alain Giraud and Kevin Meehan and we were doing Truite de mer. This was my first time ever tasting properly cooked fish with super crispy skin. It was unlike any fish that I had before. It was at that point that I saw the potential of what fish could be on a menu.

Hero Inspiration:

Chef Kevin Meehan from Kali in LA (Michelin star since 2019). In Pasadena, Chef Ian Gresik, owner/operator of the Arbour Restaurant and Drago Centro in Downtown LA. And, Chef Ludo Lefebvre of Ludo Bites, also in Downtown LA.

Kitchen Nightmare Share:

New Year’s Eve here at Arboleda the first week we opened. We had 200 people in the first two hours. That was definitely a nightmare.

Dream Pipeline:

My wife, who is also a chef and creates all our pastries here at Arboleda, is Filipino, born in Manila. So, we’ve discussed doing a pop-up with her making Filipino pastries called ensaymadas (a type of Filipino brioche; soft, sweet pastry covered with butter and sugar then topped with lots of grated cheese). We’ve received some interest in being supported from outside sources in terms of promotion, etc.

Chefs Hack/Tip:

I take a lot of pride in keeping the restaurant very clean. That's how I start my morning every day. We have a cleaning crew but every morning I come in and go over everything again. I believe when you start with an immaculately clean kitchen you have the most possibilities of offering the best food. I don’t mind doing it myself. It helps me focus my day.

CW Seasonal Favorites:

Butternut Squash Ravioli. In all honesty, it kind of looks like a little turtle. We add spinach and harissa to the dough. We make the raviolis with 00 flour from The Chefs’ Warehouse. I also love the

Minus 8 Vinegar we get from you guys, and I’m a longtime fan of Agrumato Lemon Extra Virgin Olive Oil.

Arboleda Menu Highlights:

‘Nduja ricotta toast with wildflower honey; loukaniko with Olympia Provisions Greek Salami, cumin, garlic and orange zest on crostini; crispy Iberico pork with spicy pepper jam and pickled vegetables; grilled Mary’s half chicken, and Flannery 32 oz. 28-day aged ribeye ‘El Jorge.’

Shop this story: wherechefs.shop/egotanda

PORTLAND, OR

BY TRACY HOLLERAN

Édeske (pronounced eh-desh-keh) is Hungarian for “sweet little thing”. Not only could this describe Pastry Chef Tamara Bartucz Biscardi and James Biscardi’s “meet cute” story, it is also the name of their Oregon-based patisserie, which specializes in high-end desserts, European pastries and beautiful chocolates.

The couple first connected in 2017, aboard a luxury ocean liner where Tamara was the head pastry chef and James was working as the ship's photographer/videographer. When Covid abruptly discontinued the ship’s expeditions,

Chef Tamara and James decided it was a good time to also discontinue their hectic careers in the travel industry. Tamara’s native Hungary was one of the few countries open to tourists, so she and James moved there, married, and began to map out their future. They wanted to eventually settle in a community with a high standard of living, a great food scene, and especially important to James, access to nature and outdoor spaces. Portland, Oregon checked all the boxes.

“We started planning what we were going to do, and I was panicking a little bit,” Chef Tamara remembers. “Having seen American bakeries, it’s very much cupcakes and buttercream cake,” she says. “That was definitely not what I know and is not my love.” Worried she would end up stuck in a non-creative, corporate pastry chef job, she and James decided they would start their own business in the small community of Hood River, outside Portland. “Neither of us had business experience,” James explains. “I've worked freelance my whole life so I've always known what the hustle is like, but that was our only experience,” he says. They started small by selling macarons and chocolates at the local farmers market, and gained quite a following. “Tamara has always made things she wants to make, then from there we try it out to see if it’s popular. But then we can tweak it because we're not in any kind of box,” James says. “Once we got into the swing of things at the market, we offered three kinds of desserts along with the macarons and chocolates.”

During that first year, the couple also connected with area farmers to source ingredients from the surrounding Columbia River Gorge. “The communication with all the farmers just kind of came organically,” Chef Tamara remembers. The collaborative and vibrant farmers market turned out to be the perfect kickstart to their business, and by the end of that first season, they were ready to put down some roots. They secured a business micro-loan and found a brick and mortar space only a block from the farmers market. “It was a beautiful space and a blank slate. We were very lucky to be able to build exactly what we wanted,” James says. Édeske Patisserie opened on Mother’s Day in May 2023, almost exactly one year after launching at the farmers market.

The Biscardis rely on The Chefs’ Warehouse for all the staples like flour, butter, sugar and chocolate, with Valrhona and Cacao Barry among their favorites. In addition to the wide variety of choices, Tamara appreciates that she’s able to obtain a fixed price on smaller orders each week. “I cannot put up a thousand pounds of chocolate on the shelves because I have no space for it,” she explains. “I put [an order] in on Sunday and it's here on Monday– it’s fantastic.” She also relies on her relationship with CW rep Annie Portlock, a former bakery owner, to help source items carrying a smaller carbon footprint. “I’m always asking Annie questions like ‘where is this hazelnut coming from–is it local?’ I like to choose ingredients and products from as close to home as possible,” Chef Tamara says.

Additionally, finding labor-savers that don’t compromise on quality have allowed Édeske to offer a wider variety of items to their clientele. “We could laminate our own dough, but the time and the additional space that's necessary to do that–we just don't have the capacity,” James says. That’s when Annie suggested the pre-sheeted, pre-laminated croissant dough from Seattle-based Les Boulangers; it proved to be a game-changer. “Shortening that supply chain but also having access to a national distributor that is able to kind of get all the specialty ingredients has been cool.” Édeske’s secret to success is simple: “Quality is number one,” Chef Tamara says. “I never really wanted to be super big,” she continues. “I don't want my products on shelves. I don't want to distribute to a lot of wholesale accounts. People always look at me weirdly for that, but that would mean we would have to compromise somewhere,” she says. “We are able to support our employees and ourselves right now and do what we love. And that… is perfect.”

Discover the unrivaled taste of Schaller & Weber's deli meats, where tradition meets quality. For over eight decades, Schaller & Weber has been the trusted name in authentic New York deli meats, delivering flavors that stand the test of time. Each slice of our succulent ham, tender turkey, and perfectly seasoned pastrami embodies the authentic flavors and high standards that have been cherished for generations. Whether you're crafting a classic sandwich or adding a gourmet touch to your kitchen, Schaller & Weber delivers the taste of New York in every bite.

SEASON 6 IS OUT NOW!

WEST COAST ROADTRIP!

Join ever food bantering, dynamic duo Andrea Parkins and John Magazino on a culinary road trip worthy of a high-level foodie play book in Season 6 of Ingredient Insiders!

Take part in the gastronomic adventure as Andrea and John dive deep in conversation with some of the most incredible chefs and purveyors under the West Coast sun.

The culinary journey starts at the CW Portland Culinary Expo (September 24th ‘24) where the ‘Ingredient Insiders’ will interview local chefs and vendors. Following this the I.I. team will make their way down the Oregon Coast and end up in California to tour Cypress Groves and catch up with the California Milk Advisory Board for a plethora of exciting tours and experiences at their farms, dairies, and creameries.

Buckle up for non-stop culinary action West Coast style with your favorite ingredient experts Andrea Parkins and John Magazino in Ingredient Insiders Season 6. Coming your way this fall and winter season!

Sponsored by

BAKERS BACON

THOMASKELLER NEWYORKCITY

Chef Austin Moore, a talented chef with major skills on the guitar and mandolin, thought his return home to Santa Barbara to fill the executive chef role at Field + Fort after cheffing in the complex food scene of Portland, Oregon for fourteen years, would be a jump into a more mellow culinary arena. That was until he created a “comfortable but adventurous” menu for the venue that remarkably also doubles as a killer curated home goods shop.

Raves about Moore’s enigmatic offerings such as Savory Porridge, Ginger Fried Eggplant Sandwich, the ever-popular Jerusalem Feast (with Labneh, Tabouli, Beet Hummus, Harissa Whipped Feta, Fresh Herbs, Seasonal Pickles, Fresh Bread) or Whole Rotisserie Chicken Feast, spread like Central Coast wildfire.

Read on to get the full ‘bite’ on Chef Austin’s journey to work-life balance; from the gorgeous coasts of Santa Barbara to ‘The City of Roses’ and back again.

Road to Culinary:

I started pretty young. My mom's a chef and when I was in elementary school she started a catering company. She was an Alice Waters disciple, so everything she created came from seasonal and local ingredients.

Pivotal Experiences:

Because I already had a good grasp of culinary, instead of culinary school, I went to Lewis and Clark College up in Portland. Being in Portland introduced me to a wonderful kind of “next level” culinary scene.

SANTA BARBARA, CA

AUSTIN MOORE

of Field + Fort

BY KELLI COLACO

Defining Credits:

After opening and running my own food truck that specialized in Japanese ramen for three years in Portland, I started working for the former John Gorham Restaurant Group, which included Toro Bravo, Mediterranean Exploration Company, and Shalom Y'all.

Work-Life Balance = Brunch:

Focusing on a breakfast-lunch menu was a really nice change for me. I’d been working dinner services for many years. Having evenings to myself has been a welcome change. It's helped me feel like there's a little more balance in my life.

When Kitchen Married Retail:

I think the relationship has ended up being very symbiotic. Kyle Irwin, the owner, has been a wellknown interior designer with a business that’s been growing for some time, and is reaching acclaim in that world. The suburbs of Summerland (Santa Barbara) have ended up attracting the right crowd that enjoys both settings.

Current Favorite CW Ingredients:

I love the wide variety of ingredients from CW including the vast selection of charcuterie and cheeses. I’m a big fan of the Di Stefano and BelGioioso lines.

Just Back From Baja

With CW West and Canada VP Bruce Luong and VP of Seafood Geoffrey Kramer

BY KELLI COLACO

Last March I was lucky enough to be invited to join Bruce Luong (VP West and Canada) Geoffrey Kramer (VP of Seafood,) on their seafood and specialty research trip to Baja, Mexico.

The following is a ‘postcard’ of discoveries and highlights from our epic ingredient adventure out Mexico way, packed with high-quality ingredient and seafood discoveries that were greatly enhanced by the generosity, expertise and enthusiasm shown to us by our hosts from El Sargazo Specialty Foods, Pacifico Aquaculture and Bluefiná.

‘Seafood is so much of what CW is focusing on and looking to build out in terms of what we can offer our chefs. To be able to share the breadth of our R&D; where we're going, and what we're doing to bring them the very best quality seafood selection from around the world, is crucial to us being the greatest quality partners in the industry.’

- Geoffrey Kramer, CW VP of Seafood

Shop seafood: wherechefs.shop/baja

Visit to El Sargazo, a 23-year wholesale specialty food distributor, in El Sauzal, Mexico. The multifaceted tour culminated with an aweinspiring seafood sampling created by the El Sargazo team, the likes of which even Seafood VP Geoffrey Kramer has rarely experienced. Sargazo team here with CW West and Canada VP Bruce Luong and CW Seafood VP Geoffrey Kramer (center.)

Following the tour of El Sargazo, we drove 40 minutes inland to Rancho Campana in Valle Ojos Negro to tour La Cava de Marcelo (Marcelo Cheese Caves) for a tour and cheese tasting of Marcelo’s Ramonetti Aged Cheeses. La Cava de Marcelo, owned and operated by Marcelo Castro, is a fourth-generation unpasteurized cheese making facility utilizing Swiss Jersey Cows and German Holstein cow milk production. Modernized with state-of-the-art milking machine and stainless-steel processing vats, the unpasteurized cheeses are aged in the same manmade caves started by Marcelo’s great grandfather, a Swiss-Italian immigrant named M.R. Ramonetti.

Sargazo Highlights: Sous vide Abalone with Sea Bean and Olive

Fish, Chipolatas, the Bacchetta, and Gray

(*Watch this space for potential availability at CW!)

‘The ability to present a quality Sous Vide Abalone product to our mid to upper tier chefs in a way that is non-threatening and allows them to still use their artistic skills, looks to be a real opportunity.’

- Geoffrey Kramer, CW VP of Seafood

Post cheese tasting, we were treated to a diverse and delicious feast at Marcelo’s restaurant La Quesería back in Ensenada. Highpoints of the dinner included Chocolate Clams, Abalone, (from El Sargazo) and the specialty of the house, spaghetti in a creamy white wine sauce with Marcelo’s 6-month Aged Ramonetti Cheese prepared table side in a large hollowed Ramonetti Cheese Rind.

El

Oil, Chocolate Clams, Chuckle

Grouper

‘Highlights from our Baja research trip for me was meeting the folks from Pacifico Aquaculture, tasting their Striped Bass and trying all the locally caught fish with the team at El Sargazo. It was also great to visit Marcelo’s Cheese Caves and try all the wonderful cheeses they make there.’

- Bruce Luong, CW VP West and Canada

Following the hatchling tour, we were joined by extended Pacifico Team including Regional Sales Manager Carmen Stanton and longstanding ChefAmbassador Cody Requejo.

The epic experience with Pacifico Aquaculture started with a tour of their striped bass hatchery in Ensenada lead by VP of Operations, Yan Ramirez. Yan guided began with sharing the carefully nurtured striped bass larvae and hatchlings (nursery) and finished with his introducing us to the highly coveted Pacifico broodstock (mating couples).

Carmen Stanton of Pacifico Aquaculture.

A breathtaking drive at dusk to Mexico’s emerging wine country of Valle de Guadalupe and an unforgettable dinner at Fauna restaurant where we enjoyed Pacifico Striped Bass as one of many outstanding applications.

CW West and Canada VP Bruce Luong, CW VP of Seafood Geoffrey Kramer and Pacifico VP of Operations Yan Ramirez.

We then travelled by boat eight miles offshore to the pristine and protected Todo Santos Island where Pacifico Striped Bass Farm harbors its shores.

Bruce, Geoffrey and I witnessed the harvesting of select Bluefiná Bluefin Tuna. The tuna was stunned quickly and brought aboard where the Bluefiná team immediately performed the ancient Japanese technique Ikejime, (a method of killing fish which maintains the quality of its meat and is the fastest and most humane method of killing fish. Ikejime-killed fish is also soughtafter by restaurants as it also allows the fish to develop more umami when aged.

(Image above left) Greeted early in the morning by the enthusiastic and helpful Bluefiná team, we were picked up in helicopters and flown thirty minutes offshore to the Bluefiná Farm. With a little help from the Bluefiná extended team (including six wetsuit-clad water rancheros,) Geoffrey and I soon jumped in the massive enclosure and swam with approximately 1000 70-pound beautiful Bluefin Tuna, an experience of a lifetime.

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Ignite your fall and winter menus in a myriad of exciting ways with Bel Aria Calabrian Chili Peppers! Whole, crushed, sliced or diced!

WHAT’S HAPPENING

CW is proud to be the pulse point of culinary action for food service across the U.S., Canada and Middle East!

Ever-honored to collaborate, celebrate and shine light on our incomparable purveyors and chef partners from sea to shining sea and beyond, we're always ecstatic to bring our A-game and energy to every culinary expo, event and adventure!

We can’t wait to see you at a CW Expo/ Event in your area soon!

Check out our upcoming events: wherechefs.shop/cw24-25

SAN QUENTIN COOKS: CULINARY IN ACTION

San Quentin Rehabilitation Center, Marin County California

BY KELLI COLACO

San Quentin Cooks, a 12-week culinary program produced by The Chefs’ Warehouse’s Northern California team and originated by former CW Sales Rep (and former chef) Lisa Dobrowski in 2016, is a fervent testimony of the transformative and uniting power of culinary.

The program, which occurs every Wednesday from 8 am to 12 pm in the H (‘Hero’) Block Unit of San Quentin Prison and Rehabilitation Center in San Rafael, CA, was reinvigorated post- Covid by CW Sales Reps and former restaurant veterans Adelaar Rogers and Rich Burns.

San Quentin Cooks is empowered by a dedicated support team that includes longtime S.Q.C. Director of Programs Helaine Melnitzer and Hannah Love, (formerly of Chez Panisse Restaurant who assists the program as co-chef and has also fueled fiscal backing, including the recent Jacques Pépin Grant).

Helaine and Hannah are responsible for stringently vetting possible S.Q.C. candidates for each biannual class. Interested inmates must possess required good behavior credits, and be within two years of being released, to apply.

“I had to wait four years to get to do San Quentin Cooks! The cooking and teamwork of the program brings a lot peace and tranquility. The experience makes you feel like you’re still human, like you can still have hope, and hope fuels my faith.”

- *D.A. (San Quentin Cooks Participant/San Quentin Rehabilitation Center inmate)

Now getting attention on a national stage, the spring 2024 class of San Quentin Cooks notably created a prestigious summit dinner for California Governor Gavin Newsom and the Prince of Norway in early 2024.

Adelaar Rogers, a strong advocate for people deserving second chances and “not being their crimes,” helped run S.Q.C. prior to the pandemic shutting it down, and now functions as Head Chef and Program Director.

A talented former chef with well-known venues such as Dry Creek Kitchen in Sonoma County and Tribune Tavern in Oakland to his credit, Adelaar appreciates both the creative and ‘giving back’ nature of the opportunity.

“We're so lucky that CW is supporting this because we have access to basically 100% of all the amazing ingredients between our family of companies, including the incredible produce selection from Greenleaf. The level of engagement from the guys in the program is much more than with those who have worked under me in restaurants. They try so hard and learn so quickly and really take pride in what they're doing.” Rogers shared.

“This has been a life changing opportunity, and my connection to the outside world.”

- *A.M. San Quentin Cooks participant

“We create each class, so the guys are working on techniques that focus on repetitiveness because this is how you really learn. So much of being a chef is about being consistent” shared Rich Burns, a former restaurant operations director who functions as Coordinator/Manager of the S.Q.C. program.

Burns, a Massachusetts transplant from a large, close-knit family, (replete with mandatory Sunday dinners at his grandma’s) is also facile at helping to focus and unify the S.Q.C. participant team and also supports them on an emotional level.

“Prison life is very segregated, so a lot of the guys don't know each other. On the first day they’re apprehensive and sticking to themselves, and you have to say, ‘Alright, everybody, this only works if we all work together.’ By graduation, we're going to be preparing a three-course menu for 50 people.”

For both Adelaar and Rich, who work full time as top CW Sales Reps, jumping in to lead San Quentin Cooks was a way of giving back and igniting community in their own lives.

Rich comments on the palpable shift that occurs in the often tense and ‘unique’ environment once cooking, and beautiful ingredients come into play.

“The guards are nervous because there are knives out (chained to the prep tables). The guys in the program are nervous because they want to contribute but they're afraid of embarrassing themselves in front of the participants. But as those aromas of cooking take over the space, the whole environment changes. You watch everybody's shoulders relax. Even the guards relax a little. All of a sudden, everybody's moving around more calmly, laughing and joking. And when the guys taste the food, you see them truly light up.”

San Quentin Prison, recently renamed San Quentin Rehabilitation Center due to its breadth of restorative and empowering programs, has become model institution other prisons are learning from.

San Quentin Cooks Co-Chef Hannah Love

San Quentin Cooks Head Chef Adelaar Rogers (far right) and program participants.

“You'll hear someone go, ‘What the hell's quinoa?!’

“I could definitely see myself pursuing a career in culinary after participating in San Quentin Cooks. Working with Adelaar, Rich and Haley have really helped me to see what is possible.”

- *T.A.

The final catchment of the San Quentin Cooks program, The San Quentin Cooks Extension Program (currently in the works), will look to offer internship opportunities and potential entry-level positions to a select number of S.Q.R.C. releasees.

The unifying and transformative power of culinary so apparent in the San Quentin Cooks program, drives home the simple truth that foodservice people are purpose-driven folks. When we gather in the kitchen to connect, educate, and support via great ingredients, we can surely change the world, one dish at a time.

caught up in a smell or a flavor that reminds them

chopping, grilling, etc., to just pause and take it all in. Often, it's followed by a call out to the other guys in the room: "I love you guys. I'm never going to forget this." Added Co-Chef Hannah Love

The menus created for San Quentin Cooks VIP dinners and cumulative graduation dinner are surprisingly elevated and have included such vibrant seasonal applications as: cherry tomato salad with Lola Rose Stracciatella (Di Stefano), fresh basil, and Tribeca Oven Garlic Focaccia; Castelfranco radicchio and frisee salad with Banyuls La Cave de L’abbé Rous, Grana Padano, caramelized fennel, walnuts, and pickled torpedo onions; chicken with lemon and garlic with sunburst squash, marble potatoes, fried lemon and Fresno chilis; and for dessert — a stone fruitricotta (Bellwether Farms) and almond pailleté feuilletine (Crescendo) with orange blossom honey (Mitica).

Inspired by San Quentin Cooks? Want to support? Visit S.Q.C. fiscal sponsorship page @ Community Works: https://communityworkswest. networkforgood.com/projects/103822community-works (Click Donate, then designate "Quentin Cooks" on the dropdown programs menu).

*Initials of San Quentin Cooks Participants included to protect their privacy.

Shop San Quentin Cooks menu: wherechefs.shop/sqc

San Quentin Cooks Coordinator/ Manager Rich Burns (in back) and program participant.

CHOCOLATE RESPONSIBILITY

Confectioner’s Corner

CW

Pastry Research Trip to Ghana with Cacao Barry and the Barry Callebaut Group

Last April CW Corporate Pastry Chef François Mellet and Pastry Category Director Sam Ostergaard embarked on a research journey to Ghana led by Barry Callebaut Director of National Distribution Kari Hampel and Etshoko Yindja Sustainability Manager for Barry Callebaut North America.

The goal of the cocoa origin trip is to provide an interactive journey to the heart of the cocoa supply chain allowing industry professionals the chance to engage with cocoa farmers and their communities, dive deeper into the cocoa process from farm to production, interact with our passionate team on the ground, and experience the impact of Cocoa Horizons firsthand.” shared Etshoko.

Beyond fighting climate change, deforestation, and implementing sustainable farming practices, keeping farmers interested in growing cacao when there are more profitable commodities (that require less work and provide a greater yield) is also a challenge. Understanding the level of work and sacrifice that goes into cacao farming (and the fact that the vast majority of farmers and their children live in poverty and rarely have the opportunity to even taste a bar of chocolate) is key to igniting support and change.

With the combined support of Cocoa Horizons and its stakeholder partners, cacao farmers are being trained on low carbon/regenerative farming to help improve soil quality and biodiversity. Farmers are also provided the necessary inputs to increase productivity and ultimately improve their livelihoods. “Providing farmers the resources that they need to help them increase their income and plan for their futures is essential in ensuring cocoa farming is an attractive career for generations to come.” stated Etshoko.

“Barry Callebaut and our core brands like Cacao Barry bring awareness about sustainable chocolate to the world through the products that we produce” Kari Hampel stated, "but another part of our job is making sure that we're servicing those that make this happen for all of us.”

A highlight of the Ghana trip was visiting the schools and bringing the children, who generally come from cacao farming communities, a small gift such as a t-shirt, a toy, or a bar of chocolate. “These origin trips often spark a palpable transformation in those who experience them and ignite a passion for the work that we do as stakeholders. It goes beyond selling chocolate, we're trying be on the forefront of transforming our industry.” Etshoko shared.

Another important key to preserving the future of chocolate is fighting against deforestation. (From 2001 to 2023 Ghana lost 1.64 Mha of tree cover, equivalent to a 24% decrease in tree cover since 2000 and 920 Mt of CO2 emissions) Beyond the forests being chopped down, climate change also plays a major part. When deforestation occurs, much of the carbon stored by trees is released back into the atmosphere as carbon dioxide, which contributes to climate change. “Climate change has led to unpredictable weather and the increased intensity of ‘naturally’ occurring weather traumas such as El Niño” Etshoko offers.

“This past year in certain regions when farmers were expecting rain, they got drought; and inversely, when they were expecting drought, they got rain. This caused heightened disease with the cocoa pods and pest infestation which, in turn, devastated many farms. A lot of the work that we do on the sustainability side is trying to mitigate some of this type of impact.”

Beyond banding together to preserve forests, Barry Callebaut and Cocoa Horizons, in partnership with other stakeholders, are also on the ground floor of cacao innovation. While in Ghana, the CW team also visited the Cocoa Research Institute of Ghana (CRIG) and saw new, high-quality seedlings created with the goal of beingclimate and disease-resistant and also able to withstand extreme weather.

“These natural, hybrid seedlings can also begin to flower and yield fruit much sooner than the original plants; in some cases as early as 18 months versus 3–7 years.” Etshoko shared.

No doubt, saving the future of chocolate (not to mention the planet) requires a fulsome (global) village. “The more pastry chefs (in particular) get the word out and share why they buy sustainably

farmed and integrally produced chocolate (like Cacao Barry) with their clientele, the greater the chances we have of ensuring the future of chocolate. It really does take the recipe back all the way to part one, where chocolate was created, and these resources that are so precious to us, especially in the Western world, are something that we can't take for granted, and that we also have a responsibility to support.” Hampel shares.

Collaborating with and learning from brands like Cacao Barry, who are also a great support for the ethical journey of CW customers, is paramount to our brand. There is nothing more important than continuing to educate ourselves and our customers to preserve the planet and the awesome ingredients it offers.

Cacao Climate

SAM OSTERGAARD PASTRY CATEGORY DIRECTOR

Boots on the Ground

François Mellet and I travelled to Ghana earlier this year to get a firsthand perspective on the state of the largest cacao producing region. Ghana, Ivory Coast, Cameroon and Nigeria constitute the West African growing region for cacao and represent greater than 70% of global production. While cacao is harvested year-round there are two harvesting cycles. The main crop from October to March, and the mid-crop between April and September. The 2023/2024 main crop was the worst harvest seen in decades, causing an expected deficit of 500,000 tons, approximately 10% of global demand.

Commodity Market

For many years the cocoa commodity market has been relatively stable, trading between $2,000$4,000 per metric ton. Starting in late 2023, prices began to skyrocket as news of the poor harvest began to break. This year prices peaked in midApril, briefly surpassing $12,000 per ton, more than doubling the previous record price set in the 1970s. May to July of this year we have seen extreme volatility as chocolate producers work to cover their needs and speculation of a strong harvest for 2024/2025 counterbalance each other. Prices have swung $3,000-$4,000 within a month.

Cause and Effect

There are many factors causing the commodity price to increase so greatly. Some are short term in their impact while others could continue to cause upward pressure for years. 2023 was an El Niño year causing both drought and flooding in West Africa, greatly impacting the yields. This was one of the largest impacts on cocoa production. El Niño is estimated to reoccur every 2-7 years. Swollen shoot and black pod virus further impacted production. Swollen shoot is a virus caused by infectious mealybugs. When identified

on a cacao plantation, the tree is immediately cut down to prevent spreading. Once replaced, a tree takes 2-5 years to begin producing fruit. Further impacting yields is an aging tree stock in West Africa with most trees aging between 15-25 years. Older trees tend to produce less fruit and more greatly impacted by poor growing conditions and more susceptible to virus.

Fundamentals

The governments of both Ivory Coast and Ghana control the price paid to their farmers, and while they have doubled their price in the last year, farmers have not been incentivized to invest in their farmers. This is partly due to the low cost of chocolate for the last few decades, and partly to government control of the markets. Cacao farmers in West Africa are small family run plots of land. There has been little incentive for farmers to grow their holdings or invest in their capabilities due to the low farmgate prices. The average farmer in West Africa is over 50 years old. With the increased price of cocoa there is hope for West Africa to invest more into the industry and provide better pricing to farmers, in turn allowing more acreage and better farm practices to increase yields.

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CW Staff Picks

What’s better than a personal recommendation from our expert Category Managers at The Chefs’ Warehouse? We asked our staff to share some of their favorite products and applications. Ask about these and other new and exciting offerings under the CW family of brands.

Jennianne Black

Category Manager Beverages & Non-Foods

“For a festive holiday celebration, I recommend Noughty Alcohol-Free Wine and Badger Bevs Mixers. Noughty offers five sophisticated nonalcoholic wine options to suit different tastes, perfect for enjoying the holiday spirit without alcohol. Pair it with Badger Bevs Mixers, which are crafted to complement drinks with or without alcohol, ensuring everyone can enjoy a refreshing and celebratory beverage this holiday season.”

Sam Ostergaard

Director of Category Management Pastry

“Using Crescendo Edible 23k Gold Leaf adds a touch of luxury and elegance, transforming ordinary dishes into extraordinary ones. Traditionally used in culinary arts for centuries, gold leaf both creates a visually stunning presentation and is safe to consume in small quantities; a unique way to elevate both sweet and savory dishes. For cocktails, I also love the conveniently packaged Edible 23k Gold Sprinkles from Easy Leaf. The shakers allow front and back of house to quickly and easily turn any cocktail into a statement piece. The fine, shimmering flakes of gold create a visually striking effect as they swirl through the drink, making it visually appealing and enhancing the overall presentation.”

Angela D’Urso Director of Category Management Specialty

Spoleto Extra Virgin Olive Oil is our #1 utility oil for a reason; it is both single origin and a monocultivar. That is a huge differentiator to other EVOOs on the market. It is well balanced and has an herbaceous flavor with a light, spicy finish. Also make sure to check out our CW exclusive, Green Gold Italian Extra Virgin Olive Oil. This cold-pressed oil blends three estategrown Sicilian olives from the Asaro Family Farms in Castelvetrano, Sicily: Nocellara del Belice, Biancolilla and Cerasuola which balances their fruit and grassy flavors and finishes with a spicy note.”

Adriane Cahi

Category Manager

Bakery and Snacks

Crescendo 2” Round Sweet Tart Shell is a delicate and buttery pastry that serves as the perfect base for your favorite fruit, custard, or chocolate. Its crisp and flaky texture provides a delightful contrast to the creamy or fruity fillings, making it an ideal choice for creating elegant and delicious desserts. I also love our delicious Petite Cheesecakes from La Rose Noire. They are a top seller for a reason! As the perfect bite-sized treat for any occasion or event, these mini cheesecakes are a delightful combination of creamy, rich cheesecake filling and a buttery graham cracker crust. Enjoy!”

GOURMET CHOCOLATE BONBONS

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CULINARY ICON PERSPECTIVE

Whenit comes to culinary icons, world renowned chef, award-winning artisan purveyor, and celebrated writer Paul Bertolli is the genuine article.

Born of Italian parents, Bertolli rose to prominence in the world of gastronomy during his many years at Chez Panisse (Berkeley, CA) working with Alice Waters, where he later became executive chef and co-authored Chez Panisse Cooking.

Bertolli, who was also executive chef of Oliveto restaurant in Oakland, CA, is a longstanding and treasured CW partner-vendor. Having opened Fra' Mani Handcrafted Salumi in March 2006, Bertolli’s incredible product line remains a benchmark of highest quality, artisanal cured meats to this day.

Bertolli’s (New York Times-acclaimed book) Cooking by Hand (published in 2003), is known for being a ‘groundbreaking collection of essays and recipes,’ and considered one of the most remarkable, accessible and classic cookbooks of all time.

CW Magazine is honored share insight on the culinary icon that is Paul Bertolli via the famous Proust Questionnaire. Enjoy.

What is your idea of perfect happiness?

A good night's sleep.

What is your greatest fear?

Planetary collapse.

Which living person do you most admire?

Currently, Pete Buttigieg.

What is your greatest extravagance?

A perfectly ripe, chilled "Arctic Supreme" white peach.

What is your current state of mind?

Sanguine.

What do you consider the most overrated virtue?

Hope. Things turn out or they don’t.

On what occasion do you lie?

“I ate all the cookies.”

Which words or phrases do you overuse most?

Porca miseria.

What or who is the greatest love of your life?

My wife Linda.

Which talent would you most like to have?

Total musical fluency.

If you could change one thing about yourself, what would it be?

My brain chemistry.

What would you consider to be your greatest achievement? Deliciousness.

If you were to die and come back as a person or a thing, what would it be?

The Buddha.

Where would you most like to live?

Wherever you go, there you are.

What is your most treasured possession?

My 1927 Steinway L.

What is your favorite occupation?

Watching plants grow, especially those I can eat.

What is your most marked characteristic? Perseverance.

What do you value most in your friends? Integrity.

Which historical figure do you most identify with?

James Dyson, inventor of the Dyson vacuum who went through 5,126 failed prototypes and his savings before creating a successful model.

Creators of world renown, West Coast procured salumi inspired by the flavors, techniques, traditions, and culture of Italy.

Launched in Berkeley in 2006 by Paul Bertolli, multi award winning Fra’ Mani Salumi has thrived under Bertolli’s ‘maniacal’ attention to artistry and flavor that only a chef can bring.

Never rushing deliciousness and sourcing the highest-quality ingredients from the best purveyors on the earth, Fra' Mani is committed to the most sustainable practices possible.