Fry Guy Focus: Introducing Arturo Marchand

Fried foods are some of the most beloved in America. There’s a process behind those foods, and in this new series from Pitco, we’re going to 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 Arturo Marchand, frying expert and corporate chef with Griffin Marketing in Raleigh, North Carolina.

Arturo, originally from Puerto Rico, has been in the foodservice industry for 24 years. He is a classically trained chef, graduate of the French Culinary Institute, and has worked in nearly every aspect of the industry, from the back of the house to the front of the house. Arturo has worked for Griffin Marketing since 2014 as a sales corporate chef. We sat down with him to talk fried food.

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

Chef Arturo: It’s not surprising since it’s so critical, but the most common question is “How do they filter?”

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

Chef Arturo: Timing is often important with fried foods, so I’ll typically lead with what is the ideal cook time you want to achieve?

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

Chef Arturo: This relates back to the initial question. I’d have to say a filtration system.

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

Chef Arturo: First, you need a quality fryer to achieve results. Second, consider a cabinet and a warmer to help maintain quality.

Pitco: What are common frying mistakes that you see?

Chef Arturo: The most common mistake I see is when people try to cook at too high of a temperature.

Pitco: How would you recommend fixing those mistakes?

Chef Arturo: Lower oil temperatures are clearly the answers here, but there’s a reason. Lower temps lead to longer cook times, which can ultimate result in better quality.

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

Chef Arturo: I would say a fried chicken thigh at Beasley’s Chicken and Honey.

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

Chef Arturo: Make sure you start with what you’re cooking. Use your own raw and unprocessed ingredients whenever possible. For the second piece of advice, I would say filter your oil. The third? Yes, filter your oil.

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