Fry Guy Focus: Introducing Ron Rippley

Fried foods are some of the most beloved in America. There’s a process behind those foods, and in this ongoing series from Pitco, we sit down with the Fry Guys and Fry Gals who know how to get the most out of their fryers. In this edition, we sat down with Ron Rippley, Corporate Chef with The Jay Mark Group in Illinois.

Chef Ron Rippley has over 40 years of experience in the world of food, beverage, and restaurant management. Having worked in every position in a restaurant, from the back of house to front, Ron understands what’s needed to run a successful foodservice business. And as manager of the flagship Morton’s of Chicago, the Effiel Tower Restaurant in Las Vegas, and the Wolfgang Puck Café in Denver, he’s worked with some of the best in the industry. Now Ron’s brought his love of food and wine to The Jay Mark Group.

Pitco: What is the most common question you get about fryers?

Chef Ron: How long will my oil last and how often should I change it.

Pitco: What question do you first ask someone when they want help with a fried food menu item?

Chef Ron: Are the items you’re frying frozen and have they been stored correctly.

Pitco: What are the most important accessories to have for fryers?

Chef Ron: A Handled Fryer screen to quickly remove floating particles.

Pitco: What is the best piece of advice you would give someone who wants to add fried food to a menu?

Chef Ron: Select the temperature that foods fry best at.

Pitco: What are common frying mistakes that you see?

Chef Ron: People storing frozen foods in a refrigerator near the fryer for quicker service.

Pitco: How would you recommend fixing them?

Chef Ron: Put a freezer near the fryer for your frozen foods. The fry quality is best when food is completely frozen.

Pitco: What is the best fried food you ever had?

Chef Ron: Arancini, which is Sicilian fried rice balls. Yummy!

Pitco: What are your best three pieces of advice for a restaurant to make more money with fried food?

Chef Ron: 1. Filter your fryer often to maintain oil quality and increase oil life. 2. Store frozen foods frozen and fry them when they’re frozen for the best quality. 3. Choose the best fry temperature for your products.

We know what to fry. Schedule a culinary consultation with us to get some ideas for your operation!

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Topics: Pitco