by Lacey Griebeler, Chef Magazine

This article is an online extra for the March/April issue of Chef Magazine.

Back in March, Chef Magazine posted the following questions to the cooking forum at, a social networking site for chefs:
How do you decide which condiments to make from scratch versus which ones you buy premade?

What condiments do you make in-house?

What prepared condiments do you purchase?

Chicago-based user Christian Watson, one of the founders of, replied, "I guess it all depends on how much of the end product I am going to make in the recipe. For a line recipe or garnish, then I make it from scratch period! On the other hand, if the condiment is a handy item that I can utilize all over my menu and the quality is consistent and versatile, then I buy. Plus, if it is too much of a pain then I buy it."

Watson added that mayonnaise, ketchup and mustard are ones he usually purchases premade because they can pose challenges when making them from scratch in-bulk. "I have had the most success with mayo from scratch, but there are so many great products out there," he added.

CulinaryConceptsTCI, a private chef user based in the Turks and Caicos Islands, agrees with Watson on purchasing mayo, Dijon mustard and ketchup, as well as pepper sauces like sweet chile sauce, sambal oleke, Tabasco and Frank's Red Hot. "The condiments that I buy are mostly used as a base to create something new," he wrote.

"The ones that I make like Worcestershire sauce, jerk sauces, BBQ sauces, hot sauce, olive oil mayo/aïoli, spicy mustards, pickles, chutney, sambal, compotes and ketchups," CulinaryConceptsTCI continued. "I make these so that they may add to the quality and unique flavors that I produce for my clients. Many are used for specific types of food or dishes."

For CulinaryConceptsTCI's recipes for bread and butter pickles, giardiniera and citrus-marinated olives, visit the post on

Condiments for foodservice
Speaking about mayo, Hellmann's Light Mayonnaise is now made with 100 percent certified cage-free eggs. In response to consumers' awareness of where their food comes from, Hellmann's Light Mayonnaise, with half the fat and calories of regular mayonnaise, uses "American Humane Certified" eggs, a certification program administered by the American Humane Association (AHA), the leading certifier of cage-free eggs in the U.S. Between the foodservice and retail manufacturing operations, Hellmann's will be using approximately 3.5 million pounds of cage-free eggs annually. For more information, visit

When considering a butter for your sauce-making, don't just turn to any old product. Plugrá European-Style Butter has a richer flavor profile and fuller body--thanks to its optimal 82 percent butterfat and a slow churning process--resulting in smoother, more decadent sauces. Plugrá offers a whole category of lunch-worthy sauce recipes on its Web site, from classic hollandaise to guava-herb butter sauce. For more information, visit

For operators looking for an authentic bold and spicy hot sauce, Kraft Foodservice now distributes Tapatío Salsa Picante. This versatile blend of red peppers and spices can be used in a wide array of preparations in need of a robust flavor boost, from entrées to beverages. As customers continue to demand distinctive, clean flavors, Tapatío can fill that hole in your menu with a condiment free of added sugar, MSG or gluten. For more information, visit
The International Association of Culinary Professionals (IACP) honored its 2010 award winners at a gala on April 22 at the Portland Art Museum during the 32nd IACP Annual Conference in Portland, Ore. The celebration recognized top culinary professionals for their contributions to the industry.

The following awards were presented in multiple categories: Cookbook Awards, Bert Greene Awards for Food Journalism, Food Photography and Styling Contest Awards, Awards of Excellence and Special Recognition Awards. Among the winners were:

Cookbook Award Winners: Chefs and Restaurants
Ad Hoc at Home, by chef Thomas Keller and Dave Cruz

Chef or Restaurateur of the Year
Lisa Schroeder, CCP, executive chef/owner, Mother's Bistro & Bar and Mama Mia Trattoria, Portland, Ore.

Lifetime Achievement Award
André Cointreau, president/CEO, Le Cordon Bleu

Humanitarian of the Year
Teresa Corção, chef/owner, Restaurante O Navegador, Rio de Janeiro, Brazil; and Margarida Nogueira, consultant, historian and teacher

Enter the Grade Me Recipe Contest for foodservice professionals, sponsored by Bush Brothers! Contestants have until May 14 to submit to an original side dish that incorporates at least one Bush's Best product. Anyone who visits the Grade Me Recipe Contest Web site can vote on the entries using an A to F scale. Contestants will have the chance to win $5,000 or an XL Big Green Egg grill in addition to being showcased as a Bush Brothers featured chef. Voting ends May 31, and the winners will be notified by June 11. For more information, visit