Instructions: McCormick invited six top chefs from across the country to form the McCormick Flavor Council-a forum to discuss the latest and greatest in the culinary world. Sharing information on culinary trends, food preparation and cooking techniques, each chef brings his or her own knowledge and expertise of a particular U.S. region or culinary hotbed to the table.

The chefs of the McCormick Flavor Council:

Robert Del Grande
Robert is the executive chef and partner of renowned Cafe Annie in Houston, Texas. He has received numerous culinary awards and honors ranging from Food and Wines Honor Roll of American Chefs to The James Beard Award in 1992 and Chef of the Year in 1998. Robert is known for his personal approach to authentic regional dishes-especially Mexican-inspired cuisine, creating vibrant, clearly defined flavors that harmonize. He joins the McCormick Flavor Council representing the Southwest Region of the United States.

Wylie Dufresne
Wylie, a graduate of the French Culinary Institute, is the chef of Manhattans Lower East Sides 71 Clinton Fresh Food. He has been honored by the James Beard Foundation, by New York Magazine for its New York Awards 2000, by the French Culinary Institute, and placed on Food & Wines Best New Chef list for 2001. His cuisine is guided by fresh, seasonal food with an emphasis on texture and flavor combinations. He has a reputation for extracting the maximum flavor from minimal elements. As part of the McCormick Flavor Council, Wylie represents the culinary scene of New York City and the Mid-Atlantic region.

Suzanne Goin
Suzanne is the co-owner and executive chef at Los Angeles Lucques. She was named "Best Creative Chef" by Boston Magazine in 1994, placed on Food & Wines Best New Chefs list in 1999, and continues to receive much recognition in leading culinary publications. Suzanne is known for a direct approach to food-lots of grilling, herbs and spices, and an enthusiastic use of olive oil, enhanced by bold flavors from the Mediterranean. As a member of the Flavor Council, she represents the Pacific Region.

Paul Kahan
Paul is the owner and chef of Chicagos Blackbird. Pauls rise to excellence came from 15 years of dedication and training throughout several acclaimed kitchens in the Mid-West. In 1999, he was recognized by Food & Wine on its Best New Chefs list. Pauls attentiveness to fresh local market ingredients and his blending of new-American cuisine with classic techniques create combinations of flavor that delight the palate, yet maintain a clear and focused flavor. He represents the Mid-Western region for the McCormick Flavor Council.

Chris Schlesinger
Chris is the owner and chef of the East Coast Grill in Cambridge and the Back Eddy in Westport, Massachusetts. Chris cuisine reflects his close relationships with local farmers, fishermen, brewers, vintners and cheese makers. The Culinary monthly feature in the New York Times. Chris love for barbecue, spicy food, and live fire cookery weaves a recurrent theme in the grilling gurus taste for bold flavors, with a spotlight on seafood. He is the winner of 1996s James Beard Awards Best Chef of the Northeast, also the region he represents on the Flavor Council.

Bob Waggoner
Bob creates contemporary and sophisticated new flavors as executive chef of Charleston Grill at Charleston Place. His extensive training began in Los Angeles and took him to France, Venezuela, then back to France where he became the first American to own his own restaurant in that country, Le Monte Cristo.

His return to the States has brought him much acclaim and recognition in leading culinary publications. The Charleston Grill has been awarded AAA Four-Diamond Award and the Mobile Four-Star Award for four years consecutively. The restaurant also was included in both the Nations Restaurant News Fine Dining Hall of Fame and The Elite 1000. Fusing "lowcountry" and his own French-influenced technique, Bob creates contemporary and sophisticated new southern haute cuisine using seasonal and regional ingredients. Bob joins the McCormick Flavor Council representing the Southern region of the country.

Kevan Vetter
Kevan brings 17 years of experience to McCormick & Company, Inc. through his position as Corporate Chef and Manager of Culinary Product Development for the companys Technical Innovation Center in Hunt Valley, Maryland. Kevan and his team provide culinary support and menu and product development guidance to the Flavor, Food Service, Retail and Global Restaurant business units at McCormick as well as leading restaurants and food companies around the world.

McCormick The Flavor Expert

McCormick & Company, Inc. was founded in 1889 in Baltimore, Maryland and today is the largest spice company in the world.

McCormicks global sourcing program leads the industry with its comprehensive spice procurement program that follows a product from the time it is planted until packaged, ensuring the highest quality standards through every step of the spice production process.

McCormicks highly trained technical staff includes consumer research specialists, food technologists, flavor chemists, and sensory analysts. Along with a team of chefs at McCormicks Culinary Center, they work with the food industry to flavor many of the foods one enjoys at home and in favorite restaurants.

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