Chef's Corner: We Must Seek the Best Ingredients and Best Technology to Stay Ahead

Welcome to "Chef's Corner," Daniel Asher's monthly blog, where he delves into the intricate world of food, restaurants, distributors, and all things foodservice.? Daniel is a chef and restaurant owner + the head of strategic relationships & hospitality at Cut+Dry .

Autumn has arrived—its entrance marked by a crispness in the air, the crunch of fallen leaves, and menus transforming like the foliage outside. Suddenly, we’re in Q4, with Halloween creeping just around the corner. It’s the season of spiced pumpkin lattes, buttery chai, and soul-warming butternut squash soup. Salted maple ice cream from Trader Joe’s sits in the freezer like a sugary little secret. At this time of year, the kitchen seems to come alive in new ways, stirred by both familiar comforts and the excitement of discovery. I’ve spent much of this transition traveling, tasting, and reflecting on what it takes to keep things fresh—how essential it is to seek the best ingredients, tools, and technology to stay ahead in this fast-moving world of food.

The journey began at Newtopia, an inspiring gathering in Denver hosted by New Hope Network, the same team behind Natural Products Expo West & Expo East. I had the joy of roaming the event with my dear friend Lisa Stokke, a woman with an uncanny ability to blend synchronicity and power networking. There’s something magical about Newtopia—it feels less like a trade show and more like a celebration of culinary possibility. Chef Bob Haney from Heavenly Foods introduced me to the best gluten-free waffle I’ve ever tasted. It was light and crisp, a rare feat in the gluten-free world, and was only rivaled by his more traditional varieties, which were nothing short of sublime.

Among the highlights was a showstopper: Heritage Kulfi, an ice cream that blends tradition and innovation with flavors like rosewater and saffron that had my kids arguing over the last spoonful. It’s not every day you find ice cream that causes sibling disputes, but that’s precisely the magic of discovering something truly exceptional. There were also new frozen meals created by Dan Buettner with his “Blue Zones” philosophy—convenient, yet rooted in the wisdom of ancient, health-promoting culinary traditions. Dan himself gave a stirring talk about how to honor these traditions while navigating the relentless pace of modern life.

A poignant moment came during a panel on Black culinary history led by Adrian Miller, the Soul Food Scholar, with insights from Chef Tajahi Cooke, one of my most cherished collaborators. It was an opportunity to reflect on how deeply history and innovation are intertwined in food. Moments like these ground me, reminding me that innovation isn’t just about the future—it’s also about preserving and honoring the past.

And, of course, the Colorado food community showed up in full force. Beautiful moments were shared with food system rockstars such as Robbie Vitrano of Mad Agriculture and the Colorado Grain Chain, Sarah Jones brilliant farmer and soil activist from Jones Family Farm, the OG goddess of preserves Maura Gramzinski from Red Camper Picnic Supply, the whole crew of champions from Dry Storage Mill, Melody Hu of Sweet Diplomacy Bakery (who ended up a guest on my KGNU Radio show weeks later!) Chef Brother Luck and many others. I tried the greatest reboot of marshmallow fluff using thoughtful ingredients (chickpeas, what??) from Delisa and Zach Harper of Funky Mello, reconnections with Neil and Jen Wilks (all the way from Australia!), microbiome maven Dr Zach Bush, and an engaging panel on regenerative ag with a culinary lens featuring more Colorado luminaries like Chefs Eric Skokan and Kelly Whitaker and Claudia Bouvier founder of Pastificio (I proudly source her pasta for the award winning mac & cheese at River and Woods). That sounds like a week long journey but that was actually a single afternoon, brimming with ideas, flavors, and friendships. I left inspired—and with my head buzzing over the potential for these ingredients in my own kitchens. Pretty amazing launch and I’m excited to see how Newtopia unfolds next year

Next on my fall food tour was the IFDA Solutions Conference—a whirlwind immersion in foodservice distribution, logistics, and strategy. We had the honor of sponsoring the Welcome Reception, where the conversations were as rich as the Kansas City BBQ we devoured. Brandon, Molly & I saw many of our friends and partners from Southwest Traders, Harbor Foods, Quaker Valley, Novick, Pacific Provisions, and many others.The numbers shared at the event were humbling: IFDA’s members represent $382 billion in Foodservice industry sales, and every day they deliver 33 million cases of product across the U.S., with warehouse operations spanning the equivalent of 6,000 football fields. It’s a world driven by efficiency and innovation, but there’s also a deep sense of pride and purpose.

What struck me most was the human element. Ninety percent of these distributors are family-owned businesses, a testament to the enduring power of relationships in the food industry. We often talk about technology and logistics in abstract terms, but at the heart of this work are real people—drivers, warehouse teams, and operators—who bring care and expertise to every delivery. Being part of this network reminds me that meaningful work is about connection, not just output.

A few quick weeks later I was traveling to New Jersey to participate in the Driscoll Foods Fall Show. Driscoll is a family business that spans 50 years, with a reputation for curating the finest ingredients. They have a beautiful warehouse with incredible capabilities. It was thrilling to meet so many chefs and operators who use Cut+Dry’s digital platform to deepen their relationship with Driscoll’s expansive catalog. I loved watching the interactions between happy customers and talented dedicated Driscoll team members. Seeing firsthand how technology can enhance these relationships—making operations smoother and more strategic—was inspiring. It was a powerful reminder of why we do what we do: to make it easier for chefs to access the ingredients and support they need to create extraordinary food.

Whenever I attend a food show, I remind myself that it only takes one new ingredient or idea to gain a competitive edge. Innovation, in many ways, mirrors the beauty of a perfect recipe. Just as the right balance of ingredients can elevate a dish, the right technology can enhance efficiency, accuracy, and insight in a business. It’s the ‘Art of staying sharp’ in many ways. But here’s the catch—none of that matters if the food isn’t delicious. You can have the best tech platform in the world, but if the dish doesn’t sing on the plate, it won’t sell. Flavor is the foundation.

The relationship between chefs and distributors mirrors that delicate balance. Choosing where to buy ingredients—and from whom—matters as much as choosing which spices to blend in a dish. These decisions reflect values and priorities: Do you want to support sustainable farming practices? Are you sourcing from partners who align with your vision of quality and innovation? The answers show up on menus, shaping not only flavor but also brand identity.

At the core of this lies a mutual investment—time, energy, and trust—between sales reps and chefs. When both parties are aligned, magic happens. A great sales rep doesn’t just sell products; they become a partner in creativity, helping chefs navigate supply chain challenges while dreaming up new possibilities. And chefs, in turn, bring these ingredients to life on the plate, transforming logistics into art.

As fall continues to unfold, I’m reminded that staying ahead in the culinary world is both a discipline and an art. It requires curiosity, agility, and a willingness to experiment. Whether it’s a chickpea-based marshmallow or a centuries-old pasta recipe, the key is to stay open—to look for inspiration in unexpected places and embrace the tools that help bring those ideas to life. This season, I’m more committed than ever to seeking out the best ingredients and technologies, not just to stay competitive but to create meaningful food experiences. Food is more than sustenance—it’s a way to connect, celebrate, and tell stories. And in a world that moves at breakneck speed, those moments of connection are what truly set us apart. The kitchen, like the seasons, is always changing. And with every shift comes an opportunity to learn, grow, and savor something new. As we move deeper into fall and prepare for the holidays, I look forward to discovering what’s next and continuing the pursuit of excellence.?

Love, Daniel.