Nate Sanford
  • Male
  • Crystal Lake, IL
  • United States
  • Sanford's Kitchen
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  • Bob Ryals
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NRA Show 2013

Started this discussion. Last reply by Cess Padilla Aug 2, 2013. 4 Replies

Every year, over the course of four days, more than 1,800 suppliers and tens of thousands of buyers come together to make lasting connections that drive business profitability and shape the future of…Continue

Social media to replace mom for recipes.

Started this discussion. Last reply by Nate Sanford Jul 24, 2012. 2 Replies


Tags: media, social, recipe, food


Nate Sanford's Page

Latest Activity

Cess Padilla replied to Nate Sanford's discussion NRA Show 2013
"I see. That's cool! I agree, NRA show is the best event to keep up with the F&B community. Thanks for the connection too. :)"
Aug 2, 2013

Cess Padilla and Nate Sanford are now friends
Aug 2, 2013

Nate Sanford replied to Nate Sanford's discussion NRA Show 2013
"I did.  I get the privilege of going every year as a demo chef for FWE.  It's a great place to keep up with industry currents."
Aug 1, 2013

Cess Padilla replied to Nate Sanford's discussion NRA Show 2013
"Actually this might be a little late for replying in this thread. (Sorry just a newbie here) An officemate of mine did go there and blogged about it here. Have you attended the NRA show too, Nate?"
Aug 1, 2013

Nate Sanford liked refugio's photo
Jun 18, 2013
refugio replied to Nate Sanford's discussion NRA Show 2013
"Thanks Nate. have a good night Roberto "
May 28, 2013

Nate Sanford commented on refugio's video
May 28, 2013

Nate Sanford updated their profile
May 15, 2013

Nate Sanford posted a discussion

NRA Show 2013

Every year, over the course of four days, more than 1,800 suppliers and tens of thousands of buyers come together to make lasting connections that drive business profitability and shape the future of the restaurant, foodservice and hospitality industry.Do you have plans on attending this years show?  If so what are you trying to get out of the event?See More
May 10, 2013

Nate Sanford posted a video

FWE at NRA Cook and Hold Oven now Featuring a Smoker Option

Seen here in an interview with Hotel F&B magazine, Chef Nate gives the breakdown on the upcoming Low Temp, Cook and Hold Oven with a new Smoker option, recen...
May 6, 2013

Nate Sanford's blog post was featured
Apr 15, 2013

Nate Sanford posted a blog post
Apr 15, 2013

Nate Sanford posted a photo


Hummus made with All American Hot Sauce. For the recipe head on over to http://foodminded.blog.com/
Feb 12, 2013

Nate Sanford posted a photo

Smoked Ice in a Bloody Mary

Smoked Ice gives this Bloody Mary a smokey flavor that evolves with the drink as you enjoy it.
Oct 12, 2012

Nate Sanford joined Matt Urdan's group

Local Store Marketing

This group is all about sharing ideas and strategies to market your restaurant in the local community. Different concepts need different approaches. Hopefully we can springboard off of each other for some very synergistic benefits.See More
Aug 27, 2012

Nate Sanford posted a blog post

A Hot? Sauce.

At Sanford’s Kitchen we took an old family recipe, played with it, and made a hot sauce.  We didn’t go into the process like a lot of hot sauce developers and enthusiasts.  Most people set goals right out of the gate, such as making a hot sauce that is screaming hot, the hotter the better in these cases.   Another choice might be setting up…See More
Aug 27, 2012

Profile Information

Corporate Research Chef
Sanford's Kitchen
Twitter Handle
What best describes my company
Personal Quote
It is useless for the sheep to pass resolutions in favor of vegetarianism while the wolf remains of a different opinion.
Aside from culinary duties, I coordinate with other units like the sales and quality control departments. I plan for and purchase supplies necessary to fuel research and development tasks, as well as for marketing food photography. I help devise marketing strategies that widen brand awareness and generate new customers. I develop cooking guides and operations manuals for new FWE products. I participate in the development and maintenance of company relationships with key customers to facilitate management of projects. Check out all of our great products at FWE. Really... It's a dream job.

I also co own a small family business, Sanford's Kitchen. Here I create recipes for cookbooks, develop specific dishes, and adapt existing recipes by adding ingredients and changing procedures. I write and develop Sanford's Kitchen cookbook and social networking stories and comments. I experiment with new and alternative ways to leverage social media activities (marketing R&D). I monitor trends in social media tools, trends and applications, then appropriately apply that knowledge to increase the use of social media at Sanford's Kitchen. I have been a guest speaker for hospitality classes at colleges and high schools where I explained my entrepreneurial experiences to eager young students. We produce and sell Just Chillin' Salsa, and All American Hot Sauce. Check us out at Sanford’s Kitchen and Like us on Facebook!
Years in the Industry

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Nate Sanford's Blog

A Hot? Sauce.

Posted on August 27, 2012 at 11:30am 0 Comments

At Sanford’s Kitchen we took an old family recipe, played with it, and made a hot sauce.  We didn’t go into the process like a lot of hot sauce developers and enthusiasts.  Most people set goals right out of the gate, such as making a hot sauce that is screaming hot, the hotter the better in these cases.   Another choice might…


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At 2:21pm on June 29, 2012, Bob Ryals said…

Thanks for the comment.  I create those in Second Life (it is a great way to create when you have no drawing skills).  You can see the eight that have been created so far at www.foodserviceradio.net and there will be 1-2 new ones each week.  It is great to know that it is liked, thanks again for comments.

-- Bob Ryals

At 5:19am on June 28, 2012, Marcus Guiliano said…

Congratulations on joining FohBoh! This is a wonderful online restaurant community with lots of great postings. Enjoy the site and keep active with pictures, comments and postings.

Chef Marcus Guiliano

At 12:58pm on June 27, 2012,


You just joined FohBoh (Front of House, Back of House), the original and leading online community for the foodservice industry. 

Thanks so much and please, surf around a bit and learn what you can do with FohBoh:

1. Connecting and networking with tens of thousands of industry professionals world-wide.

2. Join or start a group that is for your restaurant (kinda like your own mini community, that's public or private).

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Social Wine Club for Craft Wineries


Taco Bell takes on fast casual with U.S. Taco Co.

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Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

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Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

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Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

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