Stephen A Kalil, CEC, CRC Corporate Executive Research Chef, Culinary Innovation Center, Frito-Lay
Stephen’s extensive knowledge of the restaurant and product development industries, along with his expertise in operations and menu development, are what allow him to consistently develop exciting menus designed for the American table.
Chef Stephen is both a Certified Executive Chef (CEC) with the American Culinary Federation and a Certified Research Chef (CRC) with the Research Chefs Association.
His career in foodservice began at home as a teenager in the late 1970’s when his family opened a small market specializing in Mediterranean foods, Steve’s Backroom, in Detroit, Michigan. The family business made a big impression, and before long the small bakery expanded into a new kitchen and warehouse facility. In time, Stephen became involved in the superb brand and product development that today encompasses a wholesale and retail grocery business, as well as two dine-in locations. As manager and later as executive chef of Steve’s Backroom, Stephen managed the restaurant, wholesale, and catering kitchens and was integral in developing new food products and increasing sales by nearly 200% for the family business.
His experience at Steve’s Backroom led him to California in 1997, where he expanded his knowledge of food, flavors, and menu development for casual dining as chef de cuisine for Culinary Research and Development at The Cheesecake Factory. Stephen developed new recipes and procedures for the restaurant, designing variations on traditional and popular dishes. He also was instrumental in the opening of many of the company’s new concepts including The Grand Lux Café in Las Vegas, Nevada, The Cheesecake Factory Bakery Café, and The Cheesecake Factory Express at DisneyQuest in Orlando, Florida.
In 2002, Stephen’s expertise in menu development brought him to Chili’s Grill & Bar (Brinker International), where he worked as senior product development chef and executive chef, and finally as director of innovation for the company’s Food and Beverage Innovation division. At Chili’s, Stephen created product development strategies based on business needs, identifying consumer needs and new product opportunities.
Management of ongoing menu innovation included all stages of the process, from ideation to gold standard recipe development to market testing, flavor optimization, and implementation in the restaurants.
In July of 2007, Stephen joined PepsiCo and Frito Lay as their first ever corporate chef. In his role, he leads and inspires product development through the application of Culinology - the blending of culinary arts and food science and technology.
Stephen currently serves on the Board of Directors as the immediate past president of the Research Chefs Association (RCA), a professional organization of nearly 2,500 members who work in the food product development industry. He is also a member of the American Culinary Federation (ACF.) He has been featured on the Food Network’s Unwrapped, is regularly featured in industry publications such as Culinology, Flavor and the Menu and Prepared Foods magazines, and presents at major industry events on the topics of Culinology and food product development.
Method Score a touchdown at your next game day party with this highlight-reel worthy appetizer presentation featuring your favorite Frito-Lay products! This creative combination of a football-themed five-layer dip featuring FRITOS® brand Original Bean dip and TOSTITOS® salsas and an edible stadium constructed from mini sandwiches and TOSTITOS® brand Scoops!® brand Tortilla Chips is easy to make and perfect for fans of all ages.
COOK TIME: 2 – 2 ½ hours (45 – 60 minutes if two cooks divide The Field and The Stadium elements)
RECOMMENDED UTENSILS: One 16 ½” x 11 ½” baking pan, rubber spatula, small butter knife or icing spatula, pastry tube with #4 round tip and #22 star tip, two condiment spreaders, one box of toothpicks, cutting board, chef’s knife, serrated bread knife
DIRECTIONS:
The Field
The Stadium
The Game
8 oz. cream cheese ½ cup sour cream 1 cup cooked and drained ground beef ½ cup chopped red beans ¼ cup lightly sautéed onions with 1 tsp fresh garlic 3 tsp hot sauce 1 tsp salt ½ tsp black pepper ½ tsp onion powder ½ tsp garlic powder
Method Want a hot and hearty appetizer for your next potluck party, movie night or surprise visit from the neighbors’ kids? This easy-to-make chili bean dip is perfect for almost anytime you are in the mood for a little something spicy! The bold combination of seasoned beef, beans and spices is balanced by the creamy cheese while the rich, melty texture of the dip pairs perfectly with the crisp crunch of LAY’S® brand Classic Potato Chips.
COOK TIME: 30 minutes or less
RECOMMENDED UTENSILS: Electric mixer with paddle attachment (recommended), medium stainless steel mixing bowl (if not using electric mixer), rubber spatula, chef’s knife, cutting board
DIRECTIONS: Allow the cream cheese to soften. In a medium stainless steel mixing bowl, mix the cream cheese with the sour cream until soft. Fold in all remaining ingredients. Mix thoroughly for 2-3 minutes. Remove the mixture from bowl, place in ceramic container and microwave for 1-2 minutes until bubbly. Serve with LAY’S® brand Potato Chips.
Vegetable-Queso Dip 1 tbsp vegetable oil 2 cups cherry tomatoes, quartered ½ cup green bell peppers, small dice ½ cup red onions, small dice 2-1/2 cups button mushrooms, small chunks 1 cup fresh corn, sweet, kernels (can substitute frozen corn) 1 15-1/2-ounce jar TOSTITOS® brand Monterey Jack Queso 1 tbsp – fresh parsley, rough chop
Method Vibrant colors and fresh seasonal vegetables make this a favorite sharable accompaniment to Bunco parties, family movie nights and Summertime cook outs. Feel free to experiment with your favorite farm-fresh vegetables in this recipe. Just make sure to add plenty of TOSTITOS® brand Monterey Jack Queso for that creamy texture and craveable taste that everyone will love.
RECOMMENDED UTENSILS: Large non-stick sauté pan, heat-resistant rubber spatula, medium stainless steel mixing bowl, chef’s knife, cutting board
DIRECTIONS: Heat the oil in non-stick sauté pan over high heat. Add tomatoes, peppers, onions, mushrooms and corn. Cook for 4 minutes. Remove vegetables from pan and place in mixing bowl. Add Tostitos® Queso and parsley and combine evenly. Pour dip into a serving bowl and serve immediately with TOSTITOS® brand Multi-Grain Tortilla Chips and fresh broccoli florets.
Suggestion: Use your favorite (cooked) frozen vegetable blend versus fresh vegetables for an even faster preparation. Grill the vegetables, versus sauté, in the above recipe for added visual appeal and a vibrantly bold vegetable flavor. Substitute chunks of cooked zucchini and summer squash for the button mushrooms or add fresh spinach to the dip for healthy appeal. Add pesto to the dip for added flavor, texture and color.
8 oz. cream cheese ½ cup sour cream ¼ cup diced white onion ¼ cup diced roasted red bell pepper (jar fine) 2 tbsp chopped kalamata olives 2 tbsp chopped fresh basil 1-½ tsp lemon juice ½ tsp salt ¼ tsp ground black pepper
Method This elegant Mediterranean-inspired combination of Kalamata olives, roasted peppers and fresh basil with seasoned cream cheese and a hint of citrus pairs perfectly with the light crispness of BAKED! LAY’S® Potato Crisps – Original and is a perfect beginning to an alfresco couples dinner or pre-theatre cocktail party.
COOK TIME: 75 minutes (including 60 minutes inactive prep time for softening the cream cheese)
RECOMMENDED UTENSILS: Electric food processor, medium stainless steel mixing bowl, rubber spatula, chef’s knife, cutting board
Allow the cream cheese to soften to room temp (about 1 hr). Place the cream cheese, sour cream, onions, lemon juice, salt and pepper in a food processor. Cut the mixture for 2-3 mins until it lightens up and reaches a smooth consistency. Place the mixture in a medium stainless steel mixing bowl; fold in the red bell peppers, kalamata olives and basil. Place the mixture in a ceramic bowl, cover and refrigerate.
13-½-oz. bag TOSTITOS® brand Crispy Rounds Tortilla Chips 2 cups refried beans, warm 12 each eggs: fresh, whole, cracked & whisked Two16 oz. jars TOSTITOS® brand All Natural Medium Salsa, warm 1-½ cups pepperjack cheese, grated 6 tbsp scallion, thinly sliced
Method A must have for any pre-game brunch, this hot and hearty combination of creamy seasoned refried beans, perfectly scrambled eggs and melted pepperjack cheese over a bed of warm, crisp TOSTITOS® brand Crispy Rounds Tortilla Chips is sure to get your game day, or any special, spicy & fun day, started right.
RECOMMENDED UTENSILS: chef’s knife, cutting board, cheese grater, rubber spatula, large non-stick sauté pan, whisk, medium stainless steel mixing bowl, microwave-safe container, 24 fl oz or larger
DIRECTIONS: Arrange TOSTITOS® brand Crispy Rounds Tortilla Chips each on 6 dinner plates. Microwave entire 2 C refried beans for 2 – 2 ½ minutes or until hot, stirring once. Evenly spread 1/3 C hot refried beans over each plate of the TOSTITOS® brand Crispy Rounds Tortilla Chips. Scramble all 12 eggs and portion 2 eggs (evenly spread) over the refried beans of each plate. Pour the two 16-ounce jars of TOSTITOS® brand All Natural Medium Salsa Heat into a microwave-proof container and heat for 70 seconds in the microwave and evenly pour 1/2 C portion each over the scrambled eggs of each plate. Top the salsa on each of the 6 plates with ¼ C grated pepperjack cheese. Place entire plates, two at a time, under oven broiler (pre-heat oven broiler to medium heat) to melt cheese and immediately serve. Garnish each plate with 1 Tbsp sliced scallions. Serves 4 – 6.
Suggestion: Use TOSTITOS® brand 100% White Corn Restaurant Style Tortilla Chips. Prepare the rancheros as a casserole-style dish and serve to your entire family/friends.
16- ½ oz. bag TOSTITOS® brand SCOOPS!® brand Tortilla Chips 1 each retail, frozen, beef fajita kit, thawed ( = 1 ¼ C chopped beef, 1 ½ C vegetables) 2 tbsp green chiles, canned, small dice 5 tbsp (1/3 C) TOSTITOS® brand Medium Salsa Con Queso 16 oz. jar TOSTITOS® brand All Natural Medium Salsa, to garnish (1/4 tsp per chip)
Method This miniaturized, sharable and easy-to-make version of original fajitas is sure to be a crowd pleaser. Simply perfecto as a passed appetizer at any Mexican-cuisine inspired party, this combination of seasoned beef, sautéed peppers and onions and rich TOSTITOS® brand Medium Salsa Con Queso and TOSTITOS® brand All Natural Medium Salsa in a crisp Scoops® shell is sure to have your happy guests shouting Muy Bueno!
COOK TIME: 30 minutes or less (plus additional 4 hours of inactive thawing time for fajita kit)
RECOMMENDED UTENSILS: chef’s knife, cutting board, medium non-stick sauté pan, heat-resistant rubber spatula, ¼ tsp measuring spoon, ½ fl oz ladle or tablespoon
DIRECTIONS: Separate the fajita beef from the vegetables. Small dice the fajita beef and heat, over high heat, in non-stick sauté pan to warm (about 1 minute) and place in a mixing bowl. Sauté, over high heat, fajita vegetables in the same non-stick pan to warm (about 2 minutes). Add vegetables to beef. Add green chiles and TOSTITOS® Medium Queso and evenly combine all ingredients. Using the ½ fl oz ladle, fill TOSTITOS® brand SCOOPS!® brand Tortilla Chips with the warm fajita mixture and top each chip with ¼ tsp TOSTITOS® brand All Natural Medium Salsa. Serve immediately. Serves 4 – 6.
Suggestion: Substitute chicken or shrimp for the beef. Serve family-style by placing the warm fajita mixture on a platter alongside a basket full of TOSTITOS® brand 100% White Corn Restaurant Style Tortilla Chips or TOSTITOS® brand 100% White Corn Crispy Rounds Tortilla Chips and a bowl of TOSTITOS® brand All Natural Medium Salsa. Make a fast, cheesy fajita dip by blending the protein and vegetables from 2 warmed retail fajita kits with 4 Tbsp green chiles and 15 ½-ounce jar of TOSTITOS® brand Medium Salsa Con Queso.
1 hamburger bun 8 oz. hamburger patty 1 piece green leaf lettuce ½ grilled red bell pepper ½ grilled yellow bell pepper ½ grilled Anaheim chile 1 slice purple krim heirloom tomato – 1/3” thick 1-½ oz chipotle mayo 1 oz. canola oil 2 1-oz. slices of Monterey jack cheese Salt and pepper to taste
Method It’s no secret that the humble hamburger has become America’s new favorite culinary playground and this California-cuisine inspired recipe is sure to be a hit at the next cookout with friends you want to impress with your skill from the grill. This combination of a perfectly seasoned beef patty, smoky grilled peppers, spicy mayonnaise and exotic tomato on a toasted bun is sensational for outdoor dining and pairs perfectly with the classic crunch of LAY’S® Brand Classic Potato Chips.
COOK TIME: 45 minutes or less (includes 30 minutes or prep time)
RECOMMENDED UTENSILS: Chef’s knife, cutting board, pastry brush, metal spatula
Over medium to medium high grill heat brush the burger patty with canola oil, season with salt and pepper, grill burger to desired doneness. When the burger is ¾ done, brush tomato and peppers with canola oil and a pinch of salt, place on grill. Place the jack cheese on top of patty. Toast the bun. Place burger on bottom of bun. Stack the tomato and peppers on top of cheese. Place the chipotle mayo on top of peppers. Finish with lettuce and top of bun.
1 whole chicken – 3 to 3 ½ lbs deboned 2 tbsp minced garlic 2 tbsp canola oil 2 tbsp chopped parsley 2 tbsp chopped shallots 1 tbsp chopped thyme 1 tsp meyer lemon zest Salt and pepper to taste
Method Once you have cleaned and deboned the chicken, place the chicken in a medium stainless steel mixing bowl with the remaining ingredients. Move the chicken around the bowl to ensure proper coverage of all ingredients. Seal the chicken in a plastic bag and allow to marinate for 1-2 hours in the refrigerator. Season the chicken with salt and pepper and cook over low to medium heat on your grill – 20-25 minutes until chicken is done. Finish the chicken skin side-down so it becomes caramelized and crispy.
1 large bag of Fritos® Corn Chips 15-oz. can of chili with beef (with or without beans) 8-oz. bag of shredded cheese Optional: chopped onion, tomatoes, lettuce, jalapenos and/or sour cream Method What else is as American as FRITOS Chili Pie®? We may not be able to agree on the exact origins of FRITOS Chili Pie®, but fans everywhere all agree that this timeless classic is a delicious must-have at any sporting event, barbecue, pot-luck dinner or cook out. FRITOS Chili Pie® is simple to make and easy to enjoy with a variety of optional ingredients and unique presentations that allow each diner to create his or her own unique version of the class and enjoy it whenever and wherever they choose.
RECOMMENDED UTENSILS: 13” x 9” oven-safe serving dish, cheese grater, chef’s knife, cutting board
In an oven-safe serving dish, pour in FRITOS® brand Corn Chips and spread evenly. Heat chili and pour evenly over corn chips. Sprinkle cheese all over and place into the oven at 350 degrees until the cheese is melted. Remove from the oven and add additional ingredients such as onion, tomato, lettuce and jalapeno as desired. Serve immediately with a spoon.
Other variations: There are many variations of the FRITOS Chili Pie®. For instance, the Walking Taco uses the same ingredients as the FRITOS Chili Pie®. However, as a fun and easy snack (usually served at fairs or sports events), the ingredients are mixed together in the bag of FRITOS® brand Corn Chips.