Pitco Fry Guy Focus: Introducing Brandyn Thompson

Brandyn Thompson has built his foodservice career on a foundation of family and passion. What began as evenings and weekends cooking with his dad grew into a calling that becoming a chef. Today, he serves as Corporate Chef with The Hansen Group, headquartered in Duluth, Georgia, where he helps operators make the most of foodservice, including their Pitco fryers. We sat down with Brandyn, who’s this month’s Fry Guy, to learn a little more about his processes and some of the questions he receives when it comes to frying the best foods.

How did you find yourself in the world of foodservice? 

My dad is for sure the inspiration behind my passion for foodservice. I was a high school athlete and always cooked food with my Dad at night, on the weekends, and for family events. I went to Johnson and Wales University in Denver, Colorado, which has truly excelled me in my professional career as a Corporate Chef now with the Hansen Group.

Let’s get into the nitty-gritty of oil! Why do you think some operators see oil filtration as a hassle? 

• • Unfamiliarity with the overall process of filtration

  • ROI investment, and oil quality that is saved with using filtration

In your opinion, what are the top must-have accessories for any fryer station? 

• • Tank Cover

  • Extra Basket

  • Filter Drawer

  • Filter Aid Cleaner

  • Pitco Fry Cleaner

  • Extra Filter Pack

  • Splash Guard

What are the most common frying mistakes you see in kitchens? 

And how would you go about fixing those mistakes? Any secret tricks up your sleeve? 

Utilizing the local reps for training and education on filtration will help the customers feel more comfortable with the filtration process.

What three golden nuggets of wisdom would you give a restaurant looking to boost profits with its fried foods? 

Filter two times a day MINIMUM, three, if possible. In the morning, after a large prepped item like fried chicken for a large party, after lunch, and at the end of the night, after the dinner service.

How do you keep your frying station safe, efficient, and in top shape, especially during those crazy peak hours? 

(Using) a timer always helps keep a steady flow for the person in charge of the station. Having separate stainless steel prep bowls to toss the fried food in is always a helpful way to stay organized when seasoning the fried food before selling it to the customer.

Are there any innovative frying techniques or trends that have caught your eye recently?

A customer was recently using beef tallow to fry their French fries, which I was curious to taste the difference in flavor and texture. 

What’s the best fried food you’ve ever tasted, and where did you find it? 

D&B Fish N Chips. They have four locations in Colorado and they are using Pitco 60lb fryers.

If you could create your ultimate fried dish, what would it be? 

Chipotle Buttermilk Fried Chicken Sandwich with pimento cheese, house pickles, and citrus Fresno slaw.

What’s a frying disaster you’ve witnessed or experienced that still makes you laugh (or cringe) today? 

The filtration drawer failed and oil was emptying all over the floor. We were there cleaning up the mess till around 2am.

When you’re not in the kitchen, what’s your favorite way to unwind and recharge? 

If you could fry anything (literally anything), what would it be and why? 

Ice cream, because it is my favorite dessert!

Thanks so much for talking to us, Brandyn, and for sharing your insights as a Pitco Fry Guy!