Chef's Corner: You measure yourself by those who measure themselves by you -Morgan Freeman, The Bucket List

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.

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Here we are, staring down the barrel of June, as summer stretches its arms wide and wraps us in that golden seasonal glow. The days are longer, the evenings sweeter, and for those of us who live our lives through menus and market runs, this is the time when the Earth really starts to sing. Farmer’s markets are bursting with vibrant, living color, crimson tomatoes still warm from the sun, basil fragrant enough to stop you mid-thought. The creative fire is real this time of year; so many ingredients, so many possibilities, and the joy of connecting with those who grow them. It’s also the perfect moment to pause, exhale, and reflect on a truly epic ride these past few weeks. The events. The people. The travels. The memories. The lessons. I love carving out space to revisit the beautiful collisions of purpose and passion shaping this season so far.

First up: Asheville, North Carolina. Nestled in the Blue Ridge Mountains, Asheville is always a balm for the soul, but this trip carried deeper meaning. I was there for the James Beard Foundation’s Chef Action Summit, a gathering designed to inspire advocacy, deepen understanding, and remind us why this work matters so much.

It was a whirlwind of food system policy, story-sharing, and soul-filling camaraderie. But what stood out most was witnessing the town’s resilience in the aftermath of Hurricane Helene. The hospitality industry there - chefs, restaurateurs, farmers, service teams - have come together in a way that’s nothing short of extraordinary. Rebuilding not just structures, but community. Purpose. Identity.

That’s the thing about this industry, it shines brightest in the dark. When things fall apart, chefs and operators step up with meals, support, jobs, and unwavering hope. To see the collaborative rebuild unfolding in Asheville was to witness the nucleus of hospitality. It reminded me that leadership doesn’t always look like certainty. Sometimes it’s stepping forward when the path ahead is a question mark. Sometimes it’s just showing up with a pot of soup and open hands.

Massive shoutouts and gratitude to the incredible humans who made that experience what it was: Clare Reichenbach, Anne McBride, Michel Nischan, Anthony Myint, Kris Reid, Matthew Raiford, William Dissen, Ashleigh Shanti, Duskie Estes, Sammy Monsour, Sheila Lucero, Doc Noe, Patricia Griffin, Michael Haskett, Mavis Jay, Mary Sue Milliken, Meherwan Irani, K.N. Vinod - and the hundreds of folks that made the gathering so impactful, and the members of our Farms Feed Kids crew. Y’all are the engine. And then there was the food; wow, the food. Chai Pani’s electric flavors, the soul-affirming perfection of Good Hot Fish, the elegance of The Market Place, the wine-soaked warmth of Leo’s House of Thirst, and the brilliance of Curate.

From the Blue Ridge to the Pacific Northwest, the next stop was Portland for the Northwest Food Show. Portland always delivers in the food scene; it’s one of those places where even the airport snacks have integrity. But the highlight was a breathtaking VIP dinner at Salty’s on the Columbia, where the river glistened under the fading light of sunset and the seafood spoke for the region. Chef Josh Thorburn and his team rocked out a fantastic experience. Surrounded by industry leaders from Harbor Foods, Charlie’s Produce, Caruso, Buyers Edge, and MedoSweet, the evening was more than a meal, it was a communion. Great food is elevated by great company, and the conversations around that table reminded me that while our work may be fast-paced and demanding, it’s still deeply personal. Breaking bread together builds bridges that drive transformation.

Closer to home, Produce Alliance hosted its annual gathering at the majestic Broadmoor in Colorado Springs, one of the country’s most iconic resort properties and an ideal backdrop to celebrate the produce industry. I’ve always believed that the produce supply chain is a tapestry of quiet heroes - growers, buyers, distributors, chefs- all playing their part in making nourishment possible. The gathering was part strategy summit, part summer camp. We bowled, explored, dined, and forged deeper community connections. These events matter. They reinforce how interconnected we are and how much more powerful we become when we invest in the relationships behind the ingredients.

And then came Baltimore: The National ProStart Invitational. I’m still carrying the spark from this one. If you want to feel hopeful about the future of restaurants, go to a ProStart competition. This extraordinary national program invites high school students into the full experience of restaurant life, from the business model to the menu execution. These students aren’t dabbling, they’re thriving. They’re managing mock concepts, building operational strategies, and, in the culinary division, delivering three-course fine dining menus in 60 minutes, using only two butane burners, no water, and no electricity. Let that sink in.

I was absolutely blown away. The technical prowess, the precision, the communication; it felt like watching a Michelin kitchen unfold in a high school auditorium. More than anything, their energy refueled me. Hospitality, as we know, often runs on depletion. You give and give. But moments like this, witnessing young people rise into their calling, it fills the tank right back up.

A huge congratulations to Team Colorado: Ananda Lavender, Ella Thornal, and Delia Evony Mejia, from YouthEntity in the Roaring Fork Valley. They took 5th place out of 48 teams, an incredible achievement. Deep gratitude to their whole mentorship team and meeting Samantha Freese and Chef Greg Beachey clearly illustrated how gracefully the student competitors were led towards excellence. The National Restaurant Association has made such an impact with this program, and huge applause for Sally McVey, Heather McLendon, Kofi Acquaah, Allison Rhyne and their whole team and the Colorado Restaurant Association’s Stacy Griest and Lexi Nines I also had the chance to connect with the team from Forge to Table, makers of artisan knives and masters of hospitality.

We snuck in one perfect night of feasting at Bunny’s Buckets & Bubbles, a spot that lives up to every bit of its joyful name. Fried chicken that could make you weep, and vibes for days. Jordan Weber, Syenna Hackbarth, Natasha Daniels, Noah Rosen, Sam Burgess, Maya Alderman, and Kofi-you all brought the magic.

We capped off Baltimore with a phenomenal meal at True Chesapeake, where Chef Zach Mills and his team took us on a journey that was equal parts delicious and deeply moving. Every bite told a story, every plate came from a place of purpose. Thanks, Sally McVey, Erika Cospy Carr, Andre Howell, and Hans Schatz for the synergy and magic! Andre had a fantastic quote when I asked him how he separates the best restaurants from the rest and he replied “In bad weather, I would travel here to eat dinner!”

The month wrapped up back in Chicago for the IFMA Gold & Silver Plate Awards, and the largest foodservice restaurant show in the country, the National Restaurant Show at McCormick Place. We were honored to host two tables of guests at the IFMA awards, and are grateful to have forged such meaningful partnerships with so many incredible manufacturers, importers, purchasing groups, tech companies, distributors and operators across the supply chain.

So many great conversations with top performers from all sorts of backgrounds and with so many life stories have been had! We are all navigating many industry shifts, and staying together as a foodservice community will always be the path forward. Leadership is a continual adventure in learning; how to show up, how to listen, how to advise, how to learn, how to reflect and how to adapt. We are all trying to be the best version of ourselves, and staying positive carries tremendous weight for those around you.

Being in a group really illustrates how mood can shift based on personalities, but someone always can be the flashlight, illuminating the path forward. The role of conductor really is just making sure the individual parts flow together seamlessly, whether it is a symphony orchestra or running expo for Mothers Day brunch. That’s what I love about all the great trade shows and industry events; we all get to spend time together and we bring our unique instrument to jam together, each of us with our lens of perspective, our origin story, and our strategy for success.

I want to end with a defining conversation I shared with Chef Zach at True Chesapeake. He completely embodied the professional excellence and humility that a top culinary leader has when we were thanking him for a perfect night; he simply said, “it’s not me, it is our whole team that makes this happen, all I do is direct traffic”.

Love, Daniel.