Our Story

I have always been enamored with the contrast of flavors and textures. This concept has been the foundation of my work – my recipes, cookbooks, cooking classes, and any product I create. Didi Davis Food blends are no exception with their innovative pairings and distinctive ingredients. – Chef Didi Davis

Didi Davis is a chef, food writer, teacher, and editor. She began her training in 1972 with world-renowned chef, cooking teacher, and food writer Madeleine Kamman, working in her restaurant and teaching at her cooking schools in Massachusetts and Annecy, France. In 1982, Didi and her business partner Linda Marino opened their own cooking school, Cooking at The French Library, in Boston. Didi’s food writing evolved into writing cookbooks. She authored A Fresh Look at Saucing Foods, which was nominated for an International Association of Culinary Professionals (IACP) Award, and Side Dishes: Creative and Simple. In addition to her own books, Didi became known as a chef with the knowledge and expertise to refine and create recipes. She began a side business of recipe development, testing, and editing for several important cookbooks including the 1997 revision of Joy of Cooking. In 2004, she started Didi Davis Food, LLC, which features her own proprietary salt blends and sugar blends. Didi Davis Food is committed to small-batch, handmade production utilizing the finest ingredients to ensure quality and freshness. Experience the simple sophistication and newness of these flavors in all styles of cooking!