Welcome to Chef Craig Chasky’s world of Infused Cuisine—a culinary approach that blends gourmet flavor, nutritional intelligence, and the remarkable power of certified, tested, 100% pure essential oils that are safe for internal use. Whether you’re a home cook looking to bring bold restaurant-quality flavor and elevated wellness benefits to your kitchen, a professional chef seeking new dimensions of taste, or a health coach elevating your clients’ wellness journey, Infused Cuisine opens the door to a new level of cooking.

Essential oil infusion isn’t about masking flavors or replacing good ingredients—it’s about enhancing them. With just one drop, a dish can become more vibrant, aromatic, and nutritionally supportive than you ever imagined. From citrus oils that brighten sauces and desserts to herbaceous oils that add depth to marinades, dressings, and entrées, Infused Cuisine allows your food to work harder for your palate and your body.

Why Cook with Essential Oils?

Flavor • Function • Purity • Cost-Efficiency

Most people are familiar with essential oils for topical or aromatic use—but the highest-quality CPTG® essential oils (those GRAS-approved for internal consumption) also have extraordinary culinary applications.

Elevated & Bold Flavors

Fresh herbs wilt quickly and lose their vibrancy. Dried herbs lose potency. But essential oils retain pure, concentrated flavor—one drop equals the aromatic power of a full handful of herbs.

Nutritional & Functional Benefits

Depending on the oil, a single drop can help:

• Increase antioxidant intake
• Aid digestion
• Support respiratory health
• Act as a natural cleansing agent
• Promote overall wellness

Cost Savings

A $15 bottle of essential oil can replace dozens of fresh herb purchases. No waste. No shrinkage. No loss of flavor.

Purity & Consistency

Because Chef Craig uses only tested, verified, CPTG®-certified essential oils, each drop is predictably pure and safely consumable—giving you control, consistency, and confidence.

Chef Craig’s Favorite Oils to Cook With

Lemon & Rosemary — Two Culinary Powerhouses

Chef Craig brings decades of culinary and wellness expertise to his infused method, and two of his all-time favorite essential oils to cook with are lemon and rosemary.

Lemon Essential Oil: A Culinary pH Transformer

“There are several types of oils that I love to cook with, but two of my favorites are lemon and rosemary—especially lemon!”
—Chef Craig

Chef Craig’s lemon oil comes directly from Sicily, sourced from Italian farms where only the rind and pith are used—not the acidic pulp. This creates a cleaner, smoother flavor with less acid in the dish.

Lemon essential oil is:

• A natural pH balancer
• Remarkably cleansing and purifying
• Able to add longevity to food
• The only fruit that starts acidic and becomes alkaline during digestion, creating balance in both flavor and the body

Just one drop brightens soups, seafood, dressings, baked goods, marinades, and more—without the harsh acidity of lemon juice.

Rosemary Essential Oil: Aromatic, Uplifting, & Powerful

“Now, as far as rosemary is concerned—wow!”
—Chef Craig

Chef Craig’s rosemary is sourced from Spain, using the nettles, which are extremely aromatic and potent—up to 70 times stronger than fresh rosemary.

Just one drop transforms:

• Pasta dishes
• Marinara sauce
• Roasted vegetables
• Italian classics
• Bread dips and oils

Beyond flavor, rosemary is known for supporting:

• stimulate the scalp and support hair
• uplifting and motivating
• soothing feelings of anxiousness
• boosting mental clarity and feeling alert

A single drop can completely elevate a dish—deepening aroma, intensifying flavor, and adding a beautiful herbal complexity.

How to Infuse Cuisine Correctly

Mastering Chef Craig’s Safety-First Technique

Essential oils are incredibly potent, so proper technique matters.

1. Amount

Start with one drop—that’s all you need.
Check your bottle to confirm it is CPTG® and approved for internal use.

2. Application Using a Spoon

Chef Craig shares from experience:

“Previously, I ruined dishes by using too much essential oil. Now I always measure one drop into a spoon first.”

• Drop the oil onto a spoon to avoid overflow
• Add directly to the dish
• Or dilute with EVOO or fractionated coconut oil before mixing in

3. Storage

To protect their potency, cooking oils should be stored:

• In amber bottles
• Away from heat and sunlight
• In a cool, dry place

A Deeper Journey into Flavor & Wellness

Recipes, Inspiration & Essential Oil Mastery

Every recipe in Chef Craig’s cookbook, Recipes of Hope, includes clear, practical guidance on how to properly infuse dishes using essential oils—plus uplifting stories, wellness insights, and inspiration for your kitchen and your spirit.

“Don’t miss out on unlocking the secrets to healthier, flavorful meals and uplifting stories—order your copy today and begin your journey to inspired cooking and well-being!”
—Chef Craig

Infused Cuisine isn’t just about cooking.
It’s about creating food that nourishes the body, elevates the senses, and inspires hope—one drop at a time.