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!
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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:

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