With over 40 years of combined professional culinary experience, Executive Chef Patty Mitchell and Chef Carmisha Ramsey bring some of the best and brightest ideas to the table. Mondelēz International Foodservice is proud to be the home of this pair of innovative chefs who specialize in everything from flavor forecasting to recipe ideation and large-scale implementation. Here, they share what inspires them in and out of the kitchen and helpful ways you can bring big ideas to your menu.
Executive Chef Patty Mitchell prides herself on producing the highest-quality pastries, confections, ice creams, wedding cakes and baked goods in fine hotels, restaurants and the manufacturing industry. A Culinary Institute of America graduate, Chef Patty has built her career as a pastry chef and recipe innovator working with major manufacturers 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 to create delicious menu options for restaurants, in-store bakeries, c-stores and many other foodservice segments. Chef Patty holds the following certifications and professional memberships: Certified Research Chef from the Research Chefs Association, Certified Master Baker by Retail Bakers of America (2009), Certified Research Chef (2017) and is on the Certification committee of the Research Chefs Association.
Chef Carmisha Ramsey has over 20 years of culinary experience that spans various sectors within the culinary industry – restaurant, catering, private chef, healthcare, cooking classes, food styling, and research and development for QSR and family dining brands. As the National Accounts Chef for the Foodservice and C-Store divisions of Mondelēz International, Chef Carmisha works with customers to create new and innovative concepts for their limited time offers and permanent menu items. She develops recipes for customers to help bring their visions to fruition.
Chef Carmisha is a member of the Research Chefs Association and American Culinary Federation. She also volunteers with Girl Scouts of Greater Atlanta. She is currently working towards obtaining her M.B.A in Business Management from University of Louisiana-Lafayette.
Rich ricotta cannoli dip swirled with a creamy cookie butter made from CHIPS AHOY! Cookie pieces and finished with a crunchy cookie crumble creates a great to-go treat for the emerging dessert delivery trend.Get Recipe
Take popular Japanese-style soufflé cheesecakes to the next level with an airy offering featuring NILLA Wafers - blended into the flour and used as a crunchy topping. It offers a unique taste and textural experience and signature jiggle that makes this trend-forward cake a sight to behold.Get Recipe
Taking beloved Mondelēz brands and transforming them into new formats and flavors? That’s all in a day’s work for our dynamic duo of foodservice chefs, Chef Patty and Chef Carmisha.Read Article
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.Read Article
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.Read Article
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. We asked Mondelēz International Foodservice Executive Chef Patty Mitchell to weigh in on the nostalgic trend and share some of her favorite reimagined recipes.Read Article
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.Read Article
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.Read Article
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