CHEF GARY PATTERSON

EXECUTIVE RESEARCH CHEF SENIOR DIRECTOR OF CULINARY SCIENCE, CRC®

The Japanese Seven Spice Seasoning is a great way to add a visual garnish with loads of flavor and heat. Blending this seasoning with butter is an amazingly flexible finish for many dishes.


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CHEF GABBY QUINTANA

SENIOR RESEARCH CHEF CULINARY MIXOLOGIST

5 Chef Gabby

For a rimmed cocktail with a kick, gently dip the rim of your glass in OLD BAY Hot Sauce and then immediately in Ground Chipotle Chile Pepper.


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CHEF RACHEL GOODING

RESEARCH CHEF II

The simple 1:1 combination of French's Dijon Mustard and Mayo is the perfect spread for sandwiches or starter for dressings.

Artistic plating tip: Add an extra decorative shmear of this spread to your dish before plating to give the guest a little extra sauce while adding visual appeal to your plate.


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CHEF TRIP KADEY

SENIOR RESEARCH CHEF

This sauce using Frank's RedHot Stingin' Honey Garlic Sauce is simple to execute and wonderful on grilled chicken, wings, as a glaze for seafood and a dipping sauce for dim sum.


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CHEF LEN KING

SENIOR RESEARCH CHEF, CEC®, CRC®

This ‘hot honey’ using Frank's RedHot Original Cayenne Pepper Sauce is great drizzled over pizza, fries or any dish that can be enhanced by sweet heat.


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CHEF JONATHAN FLINN

CULINARY ASSISTANT

This simple BBQ Maple Syrup features a 1:3 ratio of maple syrup to Carolina Tangy Gold BBQ sauce for an innovative, sweet drizzle on brunch items and beyond.


CHEF NICOLE BOSTIC

RESEARCH CHEF II

OLD BAY + mayo makes for a great all-purpose spread that adds a familiar kick to dishes.


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