We’re witnessing the rise of a flavor revolution with Chin Dribblin’ sauces, created by the culinary mastermind Ali Schlichter. A former chef and rising star on the global food scene, Schlichter shares the story behind her bold, taste-bud-tingling condiments. From her journey alongside world-renowned chef Gordon Ramsay to the launch of her own unique brand, Schlichter gives us a glimpse into her creative process and what’s next as she shakes up the culinary world with her unconventional flavors and fresh perspective.
Schlichter always knew the culinary arts would shape her life. After more than 16 years as a chef in Denver’s vibrant restaurant scene, she not only honed her skills but also saved up to fund her dream: creating her own line of sauces. What began as a passion project quickly evolved into a full-time business, leading her to step away from the kitchen and fully dedicate herself to bringing Chin Dribblin’ sauces to the world.
“Being a small business owner is not for the faint of heart,” she said. “It’s full of long hours, zero paychecks, and a lot of ‘Who let me start a business?!?’”
By selling her sauces at local farmers markets, Schlichter began planting the seeds of what would grow into her sauce empire. At a local Christmas market, she unknowingly caught the attention of a casting director, who was captivated by her unique "drink the sauce" sales pitch and her engaging interactions with customers. In a whirlwind turn of events, she soon found herself on a flight to London to compete on Gordon Ramsay’s Food Stars, a show featuring entrepreneurs in the food realm who are personally coached by either Lisa Vanderpump or Ramsay himself, competing to win $250,000 and investment from Ramsay to help globally launch their food-related ventures.
In the first episode, Schlichter’s talent sparked a bidding war between the two coaches, each eager to have her on their team. As a tribute to her late mother, a huge fan of Ramsay, Schlichter chose to join Team Ramsay. She advanced all the way to the finale, showcasing her skills and determination. Although she didn’t take home the grand prize, Schlichter left the show with a fresh perspective on her entrepreneurial path. She recalls the biggest takeaway as realizing that fear had been her greatest obstacle, and she embraced the powerful lesson to “never let fear and doubt stand in the way of your destiny.”
This new ethos shaped her path forward, “For so long I was so afraid of change and growth and the route to success until my life literally burned down and I had to restart it from the ground up,“ she said. “The show taught me that, and I can do anything if I could go on a show like this. It was hard and tested every part of me personally and as a business owner. I truly believed I could do it and it turns out, I was right.”
This newfound business philosophy became the driving force behind the growth of Schlichter's company. Expanding Chin Dribblin’ sauces is her next big move. With four expertly crafted creations, each one a dipping sauce or marinade, delivering bold, unforgettable flavors that steal the spotlight on any dish. Her signature sauces include the tropical Passionfruit Sweet Chili, the fiery Spicy Pineapple Peanut, the savory Kung Wow Spicy Ponzu, and the rich Tamarind Yakisoba Sauce and Marinade – each one designed to elevate the flavor experience.
Each sauce is a masterful blend of flavors, creating an explosion and enlivening every bite. The perfect harmony of sweetness, spicy chiles, and bright citrus notes hits every taste bud, making these sauces irresistibly crave-worthy. With their expertly crafted balance, each sauce adds a bold and dynamic flavor profile that transforms any dish into a culinary experience.
Schlichter's culinary philosophy is at the heart of these unique flavor combinations. She explained, “My culinary style is far from traditional –it’s bold, unique, and in a sense, fearless. I’d say that directly influences my sauces.”
Although marketed as dipping sauces, Chin Dribblin' sauces are far more versatile than simply pairing with your favorite dumplings. Their mission is to elevate and enhance every dish they touch – and they deliver. Schlichter’s website features a dedicated recipe section, showcasing how each sauce can transform meals into flavor-packed experiences. While Schlichter is a trained chef, her recipes are designed to be both versatile and easy to execute, perfect for impressing your dinner guests. For instance, take your basic ramen to the next level with her Spicy Peanut Noodles recipe, featuring simple yet bold ingredients that pack a punch.
Schlichter’s recipes showcase the versatility of Chin Dribblin’ sauces, extending well beyond Asian cuisine. These sauces enhance a wide range of dishes, from gluten-free Passion Fruit Sweet Chili Glazed Salmon to a Rustic Caesar Salad. They also add a modern, flavorful twist to traditional favorites, like Pimento Cheese Dip with a kick from Chin Dribblin’ Tamarind Yakisoba sauce. Among the standout recipes is the Chin Dribblin’ Savory French Onion Soup, which reimagines the classic with added depth and complexity. This version intensifies the natural sweetness of the onions and enriches the broth, creating a dynamic, yet comforting, version of this traditional soup.
Each recipe is a peek into the way Schlichter thinks, “My brain works like a massive recipe book, I’m constantly storing ideas and mentally writing recipes in my head.”
Capitalizing on the success of enthusiastic word-of-mouth and her appearance on Gordon Ramsay’s Food Stars, Schlichter is determined to ride this wave as far and as high as possible. With dreams of expanding Chin Dribblin’ sauces into grocery stores worldwide, her goal is to set a new standard for sauces. Schlichter, fueled by renewed confidence and a fearless attitude, is on a mission to build a culinary empire, with every bite reflecting her passion and culinary talent. Check out chindribblin.com for more recipes and to learn more about Ali and her irresistible sauces.
Chin Dribblin’ Savory French Onion Soup
Ingredients
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6 yellow onions
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2 tablespoons of sugar
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1/2 cup Chin Dribblin Tamarind Yakisoba Sauce
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8 cups of beef stock
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1/2 cup honey
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1 cup tamari
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1/2 cup sherry vinegar
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1 cup brandy
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3 bay leaves
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6 sprigs of thyme
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1/4 cup chili paste
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1/2 cup of chicken bouillon powder
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2 tablespoons of butter
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4 tablespoons of olive oil
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2 tablespoons of pepper
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2 tablespoons of salt
For topping
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Gruyere cheese
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French Bread
Directions
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Julienne onions and add to pot with the olive oil and butter. Cook them low and slow for about 45 minutes. During the cooking breakdown process, sprinkle in the 2 tablespoons of sugar (this will help the caramelizing process and add sweetness). Once your onions are nice and brown and fully caramelized, add your brandy to deglaze the pot.
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Once deglazed, add all other ingredients and allow to bring to a boil. Once boiling, lower the heat to a nice simmer and allow to cook for another 20 minutes.
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When finished simmering, discard thyme and bay leaves and adjust the salt and pepper ratio as needed.
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When ready to serve grab an oven-proof bowl, and turn oven to broil.
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Ladle soup into the bowl, add French bread, and layer gruyere on top. Place into oven and allow for cheese to melt and become golden brown and bubbly.
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Once fully cooked, pull out of the oven carefully and serve. ENJOY!
“My culinary style is far from traditional – It’s bold, unique, and in a sense, fearless. I’d say that directly influences my sauces.” - Ali Schlichter