Here at Sola®, we love to highlight amazing chefs using Sola® Sweetener in their recipes. See some great recipes below by renowned chefs and bloggers.

Chef Catherine Randall, The Houstonian Hotel, Club & Spa, Houston, TX
Chef Randall began her career as a Pastry Chef at the Institut Villa Pierrefeu in Glion, Switzerland, where she studied the Cordon Bleu method of cooking before enrolling at the California Culinary Academy in San Francisco. Since graduation in 1996, she has held many prestigious positions across the country including Assistant Pastry Chef for Joy Jessup at Kokkari Restaurant on Jackson Square in California, Pastry Chef at Liz Prueitt and Chad Robertson's Tartine Bakery in the Mission District, Pastry Chef at Vic & Anthony's Steakhouse in Houston, and Pastry Chef at The Houstonian Hotel, Club & Spa. Catherine is constantly involved in professional courses to refine and expand her mastery of pastries.

Why Do I like using Sola^® Sweetener?
As a pastry chef who has been surrounded by sugar my entire career, I am concerned about the health problems associated with the consumption of refined sugar. My customers are always looking for desserts that are lower in sugar and in fat, so I am always looking for ways to fulfill their requests. I was so excited to find a sweetener/sugar substitute that that could help me to replace at least some of the sugar I am using in my baking. Sola^® is helping me to create delicious desserts that are lower in sugar, but are also very satisfying for those wanting to watch what they eat.

On a personal level, just reducing the amount of my sugar intake has helped improve my energy level. I also have lost a few pounds and have not had to give up desserts entirely. Sola^® has opened my eyes to a whole new way of preparing desserts that are delicious and guilt-free.