Skip to main content

Tips from the Chefs


CHEF GARY PATTERSON

CHEF GARY PATTERSON, EXECUTIVE RESEARCH CHEF SENIOR DIRECTOR OF CULINARY SCIENCE, CRC

chef gary

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.


Learn more about the Chef Gary

CHEF GABBY QUINTANA

CHEF GABBY QUINTANA, SENIOR RESEARCH CHEF CULINARY MIXOLOGIST

Chef Gabby Quintana

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.


Learn more about the Chef Gabby

CHEF RACHEL GOODING

CHEF RACHEL GOODING, RESEARCH CHEF II

Chef Rachel

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.


Learn more about Chef Rachel

CHEF TRIP KADEY

CHEF TRIP KADEY, SENIOR RESEARCH CHEF

Chef Trip

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.


Learn more about Chef Trip

CHEF LEN KING

CHEF LEN KING, SENIOR RESEARCH CHEF, CEC, CRC

chef len

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.


Learn more about Chef Len

CHEF JONATHAN FLINN

CHEF JONATHAN FLINN, CULINARY ASSISTANT

chef jon

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

CHEF NICOLE BOSTIC, RESEARCH CHEF II

chef nicole

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


Learn more about Chef Nicole

Skip to main content