Pitco Fry Guy Focus: Introducing Hernan Vasquez

Pitco and the Middleby family are part of a global community. While many of our customers and partners know or may have visited one of our conveniently located test kitchens in the United States, we also have a presence in other parts of the world. One of our most important assets is the Middleby Innovation Kitchen in Madrid, Spain. We sat down with our latest Pitco Fry Guy, chef Hernan Vasquez, one of the culinary experts at the MIK – Madrid, to learn more about his thoughts on frying. Here’s what he said:

How did you land in foodservice? As the next Pitco Fry Guy, give us some background and fun facts about yourself.

I started studying medicine at Austral University in Buenos Aires, Argentina. After three years, I decided to become a cook, so I started at IAG, Argentina Culinary College, a partner of Lenotre in Paris. I flew to Spain to learn with great chefs such as Martin Berasategui, Ferran Adria, Marc Fosh, and Adrian Quetglas – all Michelin Star Chefs.

Next stop: New York, working as a fish station chef at Tocqueville Restaurant and Helsinki Olo Restaurant. My experience also includes opening several bakeries and restaurants and having a catering firm. Nowadays, I’m part of the Middleby Team as a corporate chef in Spain.

Where do you think the industry is headed?

The main goal is to create foodservice experiences for the customer, so we must generate empathy with them and improve the limits.

What is the most common question you get about fryers?

How can I increase my efficiency, oil quality, and life, and find the best oil filtering process?

Speaking of oil, why do you think operators think oil filtration is a waste, and how will looking for the cheapest option affect them?

In general, some operators don’t want to spend additional money on any filter system. Also, they don’t think about the first investment, as these days with a high oil cost, it should be a very important part of the business.

What’s the disconnect between throwing away oil constantly and the option to filter and reuse?

First, lack of knowledge or staff training, and finally, poor management of oil yield analysis.

What are the top types of oils typically used in commercial fryers, along with your suggested food items to fry them in?

Olive oil for Spanish premium potatoes, refined sunflower oil for cachopos.

What are common frying mistakes that you see?

Not changing the oil often enough. Overloading the basket with food and overbreading the ingredients. Using manual programs.

How would you recommend fixing those mistakes?

Better staff training would fix these mistakes.

What is the best fried food you’ve ever had?

Fried calamari and Cajun fried shrimp.

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

1. Invest in a professional fryer.
2. Use a culinary trained staff.
3. Feel the passion for cooking.

Ready to try those Pitco Fry Guy tips but aren’t sure which Pitco fryer would work best? Use our product selector tool to find out: