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Behind The Line with Our Culinary Team
Hear from the culinary minds behind McCormick For Chefs as they share everything from their favorite kitchen hacks to the future of flavor.
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.
Learn more about the Chef Gary
CHEF GABBY QUINTANA, SENIOR RESEARCH CHEF CULINARY MIXOLOGIST
Learn more about the Chef Gabby
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.
Learn more about Chef Rachel
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.
Learn more about Chef Len
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