Harvesting
by Bruce Luong
ESPITE THE MIXED EMOTIONS of this past summer, there is a lot to be happy about moving into the fall season. With business recovering quickly, CW has had the ability to serve our customers and the opportunity for our sales reps to build the business again.
The definition of the word ‘harvest’ means ‘to gather,’ which makes me think of how when our industry comes together we can do amazing things and conquer any challenge.
Resilience
CW Executive Vice President West Coast and Canada
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I was very pleased with the way restaurants reopened at the rate they did during the spring and summer months. As well, CW rebounded much more quickly than I originally anticipated. I feel very fortunate in that, even through great challenges, CW was able to overcome a lot of labor shortages because our existing staff was so great at picking up the pieces. As the industry continues to recover this fall, a different type of ‘harvest’ is at hand; a time to gather strength, ability, and collaboration. We must continue to summon our resilience and work with what we have and make the most of it. The silver lining is that we discover what we have is more than enough; we surprise ourselves with the brilliance of what we can create.
The
Fall
The other side of gathering is relevant in CW’s product mix. We truly have the most amazing offerings for our customers. We curate such a specific type of high-quality product crafted by the best category specialists in the industry. We continue to meet with our vendors to learn about new products that we can bring to our customers. Regardless of obstacles, we are constantly reaching to add new line items so that you, our chefs, can continue to be innovative and flexible. The fall is one of my favorite seasons; a time to slow down and focus. As the weather cools and travel slows for a bit, it is a time to be around family and friends and enjoy all of the beautiful autumnal ingredients. It is also a time for celebrating each of our unique bounties, literally and figuratively. Finally, this is a great moment to get present to our gratitude for being far enough along this ‘unprecedented’ road that we can come together safely to the tables that nourish, sustain, and bring us joy. Happy Fall Everyone.
NORCAL
In the Moment at Single Thread, pg. 4 Touted as the new French Laundry, 3 Michelin starred Single Thread, in Healdsburg, CA thrives on its followed philosophy of ‘omotenashi’, anticipating every guest’s need. Grasp the magic of Owner Chef Kyle Connaughton and wife / farmer / owner Katina Connaughton’s ever-present and progressive moveable feast.
SOCAL
TEXAS
LAS VEGAS
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14 Taste Chef Aaron Bludorn’s full-circle
22 Feast at ‘The Beast,’ Todd English’s
James Beard winner Jojo Ruiz (Lionfish and Serea) shares his recipe for success: talent, tenacity and working himself ‘to the bone.’
TORONTO
‘Chef Story’ with late great Anthony Bourdain and his classic, winning Houston venue.
PNW
12 Want sustainability with your cuisine? Look no 16 CEO’s Martinique Grigg and Clara Veniard
further than the zero waste menu from Chef Derek Power’s 1 Toronto.
2 | ChefsWarehouse.com
make it known charcuterie is equally a women’s game, with Seattle’s Coro Foods.
mind-blowing modern food hall at Area15, with Executive Chef Sani Hebaj.
INGREDIENT FEATURES Cacique, Crescendo, Allen Brothers, Coro Artisan Meats, CW Compostable Takeout and Supplies and Valrhona
