Chef Jermaine got hooked on hot sauce the first time he tried it. He grew up on the classics: Tabasco, Crystal, Cholula. Over the years, his passion for food and cooking expanded to gardening, so he planted 15 pepper plants—and they really took off. When he had more peppers than he knew what to do with, it hit him: hot sauce!
Jermaine developed and rejected recipe after recipe until he had a full range of sauces that meet his high standard for awesomeness. One night, after sampling a batch of his Manghost Pepper Sauce, he was heard to exclaim, “BOY, THAT’S HOT!” The name stuck.
Today, Jermaine’s line of organic sauces, chutneys and jams continues to grow. We hope you and your family will enjoy our Florida-grown homemade deliciousness as much as we do.
The first meal Jermaine ever made was breakfast for his mom Linda. He was only seven, but his passion for cooking was ignited that day. He started out in the kitchen of a fine dining club, working his way up from dishwasher to line cook, line cook to sous chef, sous chef to executive chef. He already loved to cook, but he credits the two chefs he worked under for inspiring his passion for food. They gave him the freedom to explore ideas and develop a style all his own.