KC Flavor Champion: Hollyce Snyder

“This was my first Kitchen Collaborative, and it was just really fun. There’s something special about a mystery box situation. That kind of creative freedom was a real gift,” says Hollyce Snyder, senior product developer, Amazon & Whole Foods Market. “What really pulled me in was a personal dare. I’ve been in CPG development for a while now, and I wanted to know if I still had the chops. If I stepped away from the spec sheets and the briefs, could I still do it? Could I create something unique, fun, maybe a bit whacky?”

Snyder got her answer—and bonus affirmation from Kitchen Collaborative sponsor Damascus Bakeries, which awarded her Grilled Lavash Kabob with Baharat-Spiced Beef, Z’hug and Sumac Yogurt Sauces concept top honors in the Kitchen Collaborative 2026 recipe development competition from Summit F&B and Flavor & The Menu. Each Kitchen Collaborative sponsor company selected a winner based on a blind judging of concept descriptions, photos and other information.

To create her distinctive kabobs, Snyder layered sheets of lavash with ground beef (courtesy of sponsor Thomas Foods) that she infused with a baharat spice blend. She stacked these and sliced them into strips, threading them onto skewers. “Every edge is exposed to the heat,” she explains. “As they roast or grill, the layers separate just enough to crisp and caramelize, creating a deeply browned, almost lacy exterior with tender, juicy pockets.” The flavor is built on the baharat blend of warm spices, including back pepper, allspice, cumin, cinnamon, clove, fenugreek and coriander. “Baharat makes everything taste more interesting,” she notes.

The concept underscores how global flavors can elevate trending ideas. Instead of chasing novelty for its own sake, layering in a thoughtful, culturally rooted flavor profile transforms something visually trendy into something that feels complete and craveable.

—Hollyce Snyder

The inspiration for this concept originated from tortilla-and-beef layered kabobs trending on TikTok, credits Snyder. “It’s a compelling format, but the flavor profiles felt pretty one note. That opened the door to rethink it. Drawing from the aromatic array of Middle Eastern flavors felt like a natural way to bring in more depth and character,” she explains. The addition of z’hug and sumac-flavored yogurt helped to cut the richness of the meat with brightness and a little tang.

“Once the concept clicked, it came together pretty quickly, which was a pleasant surprise in itself,” recounts Snyder. “But the bigger surprise was how well it performed on the outdoor grill and under the broiler. The lavash crisped beautifully, everything held together, and it turned out to be a fun, communal dish to share.”

WHY THIS PLATE PREVAILED

As the judging representative for Kitchen Collaborative sponsor Damascus Bakeries, Suzanne Maxwell, director of sales-foodservice, performed a blind evaluation of all the concepts featuring the company’s showcased products, looking for those that demonstrated “creativity and out-of-the-norm formats.” She calls Snyder’s inventive take on the kabob—using the bread in conjunction with the meat—a “delightful twist to a very known and relatable concept.”

Lavash is typically used flat or rolled burrito-style for a sandwich or pinwheels, Maxwell continues. “The chef created a new perspective of how it can be used by simply cutting, layering and grilling the pieces,” a particularly timely approach to trying something new for this summer’s grilling season.

Maxwell also appreciated how Snyder’s concept “brought our lavash full circle with our company’s Syrian and Lebanese heritage.”

ALL THE WINS WITHIN

The Kitchen Collaborative win is a first for Snyder. “I’ve never won anything for my cooking!” (Trivia expertise, on the other hand, once sent her on a trip to Paris.) She is especially pleased that this recognition came from Damascus Bakeries. “They are a partner I’ve worked with for years, whose products I genuinely love,” she says. “They’ve been part of my food world for so long, their recognition felt like so much more than a competition win.”

In addition to well-deserved bragging rights, Snyder earned the opportunity to join Flavor and Summit in November 2026 for a culinary expedition to Mendoza, Argentina. What excites her most about the upcoming trip? “I keep saying it’s the Malbec, but really, it’s the people,” she declares. A memorable stay in Mexico in her youth opened her eyes to the role food plays in bringing people together. “I’m expecting Mendoza to feel a little like that. The wine and the food will be incredible—the asado alone is worth the flight—but what I’ll probably remember most is who I shared it with.”

In the meantime, Snyder firmly believes the Kitchen Collaborative project is its own reward. “There’s a direct line between what I do in a challenge like this and what I do every day at Amazon and Whole Foods,” she notes. “Thinking outside the box, researching trends, trying to push myself creatively. When you spend time playing with ingredients and flavors, you come back to your work with fresh eyes.”

Ultimately, she continues, “Kitchen Collaborative reminded me that the creative instinct doesn’t go anywhere. It just waits for you to use it.”

MORE INSPIRED TAKES

Following are two additional concepts from Snyder that demonstrate her thoughtful approach to innovative recipe ideation.

Hot Honey Chile Crispie Treat

Why should kids have all the fun? These Hot Honey Chile Crispie Treats are “the childhood favorite—all grown up!” says Snyder. “They’re nostalgic, they’re familiar, and that’s exactly what made them interesting to me. I wanted to take something completely expected and push it somewhere unexpected.”

While the recipe features adult-oriented elements like browned butter, sesame oil produced from toasting sesame seeds, a dark chocolate drizzle and flake sea salt, it was the Hot Honey Chili Crisp from Lee Kum Kee that provided the overall direction. “Developing a menu concept around this product starts with understanding its built-in duality: sweetness that reads instantly familiar but is layered with a textured, savory heat that delivers both flavor and crunch,” Snyder explains. “That swicy balance isn’t just a trend hook. It’s a formulation advantage.”

For the Crispie Treats, the Hot Honey Chili Crisp “brings just enough warmth to wake up the palate without overwhelming it, letting those nostalgic flavors linger, but adding a modern edge,” she says, adding, “Think of it as a classic treat reimagined: cozy, a little indulgent, with a subtle kick that keeps you coming back for another bite.”

Elote Macaron

Any French patisserie worth its name and reputation will feature trays of brightly colored macarons in a dizzying array of flavors, from pistachio and lemon to chocolate and salted caramel. But patrons are unlikely to find many—if any—savory temptations in the mix, which is what makes Snyder’s Elote Macaron such a novel concept.

At a recent birthday celebration at a well-regarded Seattle restaurant, she enjoyed an “extraordinary” amuse-bouche: a roasted porcini macaron with egg yolk jam and pickled shallot. It served as inspiration for the Kitchen Collaborative challenge. “I wanted to tap into my pastry chef background, and a savory macaron felt like the perfect vehicle—and one that was technically demanding,” she recounts. Upping the innovation ante, Snyder sought to translate a popular street food through this format.

For her take, she replaced a portion of the almond flour with pepita flour to add a nutty, slightly earthy note and a subtle bitterness that would moderate the sweetness of the typical macaron shell recipe. “The pepita flour was a bit of a gamble,” Snyder admits. “Honestly, it took about four attempts to get the shell right.”

The filling was an easier choice: Mexican Street Style Corn Spread from sponsor Good Foods delivered a flavorful combination of roasted corn, creamy cheesy richness, balanced spice—and just the right viscosity, Snyder credits. A dusting of chile powder over the top of the macarons adds a hint of heat.

“It’s an exploration of contrasts, delicate yet bold, refined yet rustic,” she explains. “It transforms familiar, vibrant flavors into a composed, bite-sized experience. I was really happy with where it landed.”

This year’s Kitchen Collaborative competition produced a dozen more winning chefs and their concepts to celebrate. Keep an eye out for more profiles throughout the rest of 2026.

Kitchen Collaborative Project Management: Summit F&B
Grilled Lavash Kabob with Baharat-Spiced Beef, Z’hug and Sumac Yogurt Sauces photo: Photography: otysonphoto.com // Food Styling: Peg Blackley