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Cindy Gilbert has built a successful career fueled by a passion for food and a meticulous approach to recipe development. 

With nearly 20 years of experience across a variety of roles, Cindy’s expertise in culinary development and recipe innovation has shaped the products and flavors we know and love today, particularly at McCormick & Company, where she currently serves as Culinary Development Manager.

Cindy’s career began in an unexpected place — Christie’s Auction House in New York City. Her fascination with food, however, was persistent, and it eventually pointed to a different professional path. After working at luxury food store Dean & Deluca’s catering department and interning at America's Test Kitchen, Cindy found her calling in recipe development. Her decision to pursue formal culinary education at ICE further cemented her food knowledge, and after completing her externship in the food division of Good Housekeeping magazine, she was hired by the publication full time. She went on to hold prominent roles at Good Housekeeping and Family Circle.

Cindy has continued to grow her recipe development resume in consulting roles with brands like Stonyfield Farm and Pompeian, where she crafted recipes and product concepts. In 2014, Cindy stepped into research and development as an R&D Technologist at Chesapeake Spice Company. There, she deepened her knowledge of product development and spice formulation. She then served as Senior Manager of Culinary Development at Tessemae’s All Natural and R&D Manager at True Citrus Company, after which, she landed her current role at McCormick. Unlike product development scientists, Cindy’s focus is bringing spices to life in consumer-friendly recipes that resonate with home cooks. 

Cindy’s story is a reminder that dedication, flexibility and a passion for food can lead to truly impactful work.