Pitco Fry Guy Focus: Introducing Kyle Wilson

In this edition of Pitco’s Fry Guy Focus, we spoke with Kyle Wilson, the Chef de Cuisine at the Middleby Innovation Kitchens in Dallas, Texas. The MIK, as it is commonly called, is the ultimate culinary experience where restaurant operators and end users can explore not just frying techniques but anything and everything culinary.

How did you land in foodservice?

I was born Into It. My dad also worked In foodservice, and from a young age, I was involved in inventory and kitchen management. I think I could read a P&l by the age of five. From there, I have worked in fast-casual to high-end fine dining and most everything in between — feeding presidents, athletes, celebrities, and more.

What is the most common question you get about fryers?

How much can I fry, and how fast will It recover?

Let’s talk oil. Why do operators think oil filtration is a waste?

It’s an extra step to train an employee to do, and there’s a cost associated with it, as well.

Pitco is all about reusing and filtering oil. What’s the disconnect between throwing away oil constantly and the option to filter and reuse it?

Many fryers have been hard to filter in the past, and lack of education on new processes deter these changes.

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

Make sure to have the proper fryer that can handle the workload of the product you are frying.

What are the most important accessories to have for fryers?

Cleaning brushes. The right brush makes the cleaning process easier and more effective. Also, baskets. Having the right baskets allows you to cook and manage the type and the amount of food on your menu.

What are common frying mistakes that you see?

Not frying at the correct temperature. A lot of people are frying at temps that are too high or too low.

How would you recommend fixing those mistakes?

Make sure you have the right amount of fryers to accommodate the different products. Or create a menu with like-item fried items that work with your existing setup.

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

It’s hard to beat tempura fried soft shell crab or a whole fried snapper.

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

First, consistent oil quality is just as important as consistent food quality. Take care of your oil, and your oil will take care of the food you are frying.

Second, just like any other food, fried food needs balance. Simple, light, refreshing, and acidic sides, sauces, and garnishes are easy ways to keep the balance.

Finally, have the right fryer for the job, but also have the right holding unit. Fried food held well takes you a step above the rest.

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