Mondelēz International Foodservice is fortunate enough to have an exceptional chef in residence. With over 25 years of
professional culinary service, Executive Chef Patty Mitchell knows her way around a recipe, and she’s sharing
what inspires and delights her in and out of the kitchen.
More Than Just Desserts
Fun, exciting, joyful, novel, unexpected, Instagrammable: just a few of the attributes operators hope their dishes will evoke. Here we share some of Mondelēz International Foodservice Chef Patty Mitchell’s insights and recipes for letting beloved products shine across your menu—not just in desserts.
Inspirational Food Tours for Curious Chefs
Food tours can help chefs and operators find valuable insights and inspiration—even in their very own neighborhoods. Mondelēz International Foodservice Chef Patty Mitchell explains how to organize a food tour with purpose, and use your observations to update and improve your menu.
Adapting to the Times
With technology and trends developing faster than ever before, it can be a challenge for chefs and operators to
keep up—and to know which are relevant for their operations. Mondelēz International Foodservice Chef Patty
Mitchell helps us focus on the major industry trends that warrant operator attention right now, including the
move towards smaller plates, profitable dessert cocktails and the delivery economy.
Update on the Classics
Most consumers admit they are looking for something
new when dining out. That gives chefs a lot of room to play with new recipes and cutting-edge flavor
combos. While global flavors are popular,1 the latest and greatest taste trends aren’t always
overseas imports. In fact, from Baked Alaska to pineapple
upside-down cake, reimagining and reinventing nostalgic flavors and perennial favorites is opening up a
whole new generation of chefs and consumers to some old-school favorites. We asked Mondelēz International
Foodservice Executive Chef Patty Mitchell to weigh in on the nostalgic trend and share some of her favorite
Learn the secrets to great ingredients. From an unexpected flavor to using a traditional ingredient in a totally
unexpected way, see how experimenting with flavor shapes Chef Patty’s innovations.
Tasty Travels with Chef Patty
When planning her next great adventure, local cuisine and culinary discovery play a major role in Chef
Patty’s decision. From Thailand and Cambodia to France, Mexico and more-domestic locales, the flavors of
each delicious destination have inspired her in more ways than one. Chef Patty brings a piece of each unique
place home in her heart—a spice, an exotic ingredient, an emerging trend—and pours the experiences
into her recipes. With so many cultures and cuisines yet to explore, Chef Patty can’t wait to embark on
her next trek to satisfy her culinary wanderlust.
Back to Culinary Center
Meet the Chef Behind the Creativity
Executive Chef Patty Mitchell has over 33 years of experience producing the highest-quality pastries,
confections, ice creams, wedding cakes and baked goods in fine hotels, restaurants and the manufacturing
Culinary Institute of America graduate, Chef Patty has built her career as a pastry chef and recipe innovator
with ingredients and brands including CHIPS AHOY! Cookies, PREMIUM Saltine Crackers, HONEY MAID Graham Crackers
and—her favorite—OREO Cookies, among many others. Chef Patty works with customers and manufacturers
delicious menu options for restaurants, in-store bakery, c-stores and many other foodservice segments. Chef
the following certifications and professional memberships: Certified Research Chef from the Research Chefs
Association, Certified Master Baker by Retail Bakers of America (2009), and Certified Hospitality Educator
(2001) from the
American Hotel & Lodging Educational Institute, Certified Research Chef (2017) and is on the Certification
of the Research Chefs Association.
1. Technomic, Flavor Consumer Trend Report (2017)