Positivity and Reflection
by Bruce Luong CW Executive Vice President West Coast and Canada
OSITIVITY IS SO IMPORTANT right now. We are very happy to see that the demand for dining out has continued to grow. We are also pleased to report that we have hired some talented new folks to join our CW team. This new staffing is really going to help support us going into the holidays and beyond.
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and offering meal kits, to adding elements of technology to leverage labor, talented chefs and pastry chefs keep reinventing the culinary world. Providing exceptional products and service to our chefs is the core of the CW Brand. To add to this, CW values all of our customers no matter the size of their establishment. From multilevel, 3 Michelin Star venues headed up by celebrity chefs, to small family run cafes famous for their signature dishes, we do our very best to make sure everyone gets the products they need so that they can run their business.
We are also seeing fewer product shortages than we have in the recent past. Getting products into the warehouse and out to our customers has improved significantly.
What we’ve accomplished in the past twelve months has been amazing. This time of year I am truly grateful for our employees, our team members; the folks that have stuck with us through all of the challenges we Despite our imported products being a little more faced. Through floods and fires, and difficult to acquire, we, for the most part, have the ongoing challenges presented by products in the warehouse to accommodate our the pandemic, our team members customers. We also continue to look at new are the heart of our company. To say product lines which helps us fill the gap when that I’m grateful to them is an underthere’s a void. statement because without them we wouldn’t be where we’re at today. As always, creativity in this industry is often about pivoting. Sometimes there’s a silver lining The holiday season is an opportune having to use a different product or even an alter- time to spend time with family and native ingredient from the same vendor because reflect on what we’re thankful for; to it can allow chefs to discover and be creatively take a deep breath and enjoy what inspired. The most successful chefs get creative we have in front of us. across the board. From providing outdoor dining,
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A Forum of Inspiration, pg. 7 Chef/Owner Dustin Valette ignites palettes and inspiration with the ‘Forum of Inspiration,’ that is Matheson Restaurant, Healdsburg, CA.
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16 Guittard Chocolate showcases Missionary
20 Cleaver Bartender/Owner extraordinaire
Step inside a world of pure imagination ReikiNa style with renaissance man Chef / Owner Thomas Stacy.
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Chocolates’ vegan offerings and founder Melissa Berry, a naturopathic physician.
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12 Geographic horizons widen with Chef / Owner 18 Fairmont veteran Executive Chef Atticus Grant
Chris Getchell’s inspired pizzas which are about more than artistry.
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shares his stellar team behind the Fairmont’s Lumiere’s anticipated opening.
Nectaly Mendoza shares his raw and rewarding journey to creative fulfillment.
INGREDIENT AND PRODUCT FEATURES Foodhandler, Guittard Chocolate’s Missionary Chocolates brand, Sabatino Tartufi and Tribeca Ovens.
