Where does Chef’s No. 1 fit in?.... DARN NEAR EVERYWHERE. Wherever salt and pepper fit in, Chef’s No. 1 belongs.

The first thing you need to do when you receive your Chef’s No. 1 is to test its potential. One easy way to do this is to toast and butter a piece of your favorite bread, give it a generous sprinkle of Chef’s No. 1, and start sampling. We are confident that like most people you will be pleasantly surprised at the amount of flavor coming from one piece of toast….begging the question, what is Chef’s No. 1's potential?

Try this scenario: You sit down with a friend at a local eatery, the server brings your food, and it has precious little aroma or taste. Your friend picks up the salt and pepper shaker, while you pull out your Chef’s No. 1 “Gourmet on the Go” bottle. You sprinkle it on your entire meal, and immediately the aroma at the table has your friend's absolute attention, and the attention of others around you.

I know this scenario because I have experienced exactly this many times in past years when dining out with friends. Remember, one of my main goals was for Chef’s No. 1 to be compatible with almost any recipe or food group….meats, veggies, pasta, breads, breakfast, lunch, or dinner.

For your first week with Chef’s No. 1, have it with you always. Anytime you sit down to eat, taste your food first without putting salt or pepper on it. Then give it a generous sprinkle of Chef’s No. 1, and taste again. A few days of this and the culinary light bulbs in your head will begin to illuminate. It won’t take long before you have a definite sense of direction for what this new member of your cooking arsenal can do for even those most favorite recipes you have been cooking for friends and family for years.

Many seasoning blends that come along become fads. We prefer to look upon Chef’s No. 1 as a complete culture change in food pleasure.
TRULY GOOD PRODUCTS LAST - FADS DON’T.

OUR PIZZA CHALLENGE
Thousands of frozen pizzas are consumed every day in this country….but what’s missing? Well, in most cases, it’s that traditional Italian flavor and aroma that NO pizza should be without.

The next time you have a taste for your favorite frozen pizza, “TRY THIS”. Before you put your pizza in the oven, give it a moderately light sprinkle of dried oregano leaf, a generous sprinkle of Chef’s No. 1, and throw that bugger in the oven. It’s time you put your nose on notice. After a few minutes, you WILL smell something different in the air…an aroma that has definitely been missing from those pizzas of the past.

When it’s done, immediately give your new creation another light sprinkle with Chef’s No. 1 and chow down. I’m guessing that the very satisfying difference in flavor will have you unwrapping another pizza.

Well that covers frozen, but let’s move to another challenge. Next time you’re dining out at your local pizza place, give your pizza a generous sprinkle of Chef’s No. 1 as soon as it hits the table. (It’s important to do this while food is hot to help the ingredients in your seasoning to bloom.) You WILL rediscover the Italian in your pizza. 

THE DOCTOR IS IN
By far one of the most versatile uses of Chef’s No. 1 is to doctor already processed foods and entrees. Whether you’re cooking at a restaurant, school cafeteria, family picnic, military mess, dorm, or at home, processed foods rarely have enough flavor on their own to satisfy most people’s taste. Again, the salt and pepper shakers become your best friends (what a bore!)

I’m here to tell you there IS a better seasoning in town. Folks who have been our regular customers for years, have learned to use Chef’s No. 1 to take the blah/bland out of meal time. The long ingredient list you find on packaging today, rarely translates to flavor.

BOTTOM LINE…..use Chef’s No. 1 to doctor almost any of those so called ready-to-eat foods whether it comes out of a can, frozen, or fresh food package, and especially that meal at any family style or fast food restaurant.

We have received feedback from several of our customers who feel somewhat awkward about bringing their own seasoning into a restaurant with them.

My answer to that is, “WHY”. The restaurant doesn’t feel awkward about putting salt and pepper shakers on the table. Evidently they want you to season your food with something. The fact is, our customers find Chef’s No. 1 a much more satisfying way to enjoy their meal.

HOME COOKING
Today, we live in an ever changing economic climate. This lends even greater importance to cooking at home.

Whether you create your own recipes or are cooking a dish that calls for poultry seasoning, seasoning salt, steak seasoning, or any of the many high sodium seasoning blends, substitute Chef’s No. 1 . We have every bit of confidence that you will appreciate the difference (measureable by aroma, flavor, Low Sodium, and No MSG).

Breakfast, lunch, dinner, or late night entertainment, Chef’s No. 1 will change forever how you approach your cooking goals. From the simplicity of a burger or meatloaf to the new entrée in your favorite restaurant, Chef’s No. 1 possesses a rescue factor that will please anyone’s palate.

WHERE DO YOU GO FROM HERE?
If you follow the suggestions and challenges we have laid out for you in this section, the very act of using your Chef’s No. 1 will lead you, without fail, to open a new chapter in your life as far as both eating and cooking. Always keep in mind, our goal of Low sodium, No MSG, and compatibility with almost any food or recipe.
Well, I hope I’ve given you the information you will need to get you off to a great start with your new seasoning.

A FINAL THOUGHT
I love to cook and eat, but my true passion lies in creating the things that make cooking and eating an entertaining and memorable experience.
The key word, for me here, is passion. You can like or even love to do something, but when you become passionate about something, it can be life changing.
We at Patriot Foods hope that Chef’s No. 1 is responsible for starting you down your own road of passion in the world of culinary pleasures.