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While I was working at the Orange County School of Culinary Arts as a Chef Instructor, while teaching one of my classes called Chill’n and Grill’n back in 1999. I put together a blend of spices that worked extremely well. My students and I both agreed that this was quite an amazing combination, from there I tweaked it and perfected it. Now it’s known as Southwestern Flair Seasonings. It comes in three different intensities; mild, spicy, and Oh my God someone dial 911!!! Not to mention there is a diabetic line, along with a regular version that is not low sodium.
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