The Chef:

Chef Becky Foulk

beckyAs a respected chef, culinary leader, author, trainer, and manager, I create appetizing and inspiring recipes, menus, food and beverage products that satisfy a diverse range of taste buds targeting multiple demographics.

My deep experience in the hospitality & restaurant industry includes:

  • Fast Casual at Corner Bakery Cafe
  • Retail/Gourmet Grocery at Whole Foods & Sutton Place Gourmet (Baldacci’s)
  • Catering corporate and high-end parties in Washington DC
  • Hotels and restaurants (Marriott, Blue Mesa Grill, Clyde’s)

My passion for food, cooking and creating healthy and indulgent items that are simple to execute are embedded in my culinary development process, which includes flavor profile, ease of execution, cost factors, supply chain considerations and a deliberate balance of menu elements.

My Culinary Development Services:

  • Assessments on daily operations
  • Menu creation and optimization
  • Recipe and product development
  • Kitchen systems and training

Mini Blue & Cheddar Cheese Sandwiches


16 slices Baguette (substitute rye)

2-3 TB Butter softened - as needed to lightly coat the outside of the bread

Filling – Blend Together

2/3 cup Sharp Cheddar shredded

1/3 cup Crumbled Blue Cheese

1/4 cup Mayonnaise

1/4 cup Green Apple, minced

2 tsp Green Onion, thin circle cut

1/8 tsp Black Pepper

1/8 tsp Kosher Salt


  • Slice baguette on a bias, stack in twos on a cutting board
  • Spread 1 – 2 Tbsp of the cheese filling on the top slice and top with remaining slice
  • Lightly butter the outside of each slice
  • Griddle sandwich over medium heat until golden brown

Flip and brown the other side