An Exclusive Interview with Nestle Professional Corporate Executive Chef, Bryan Frick.
As part of our continued FSD Chef Series, we asked Nestle Professional Corporate Executive Chef, Bryan Frick about his career, favorite products, advice for future generations, and more!
Read what he had to say and check out how he used one of the new Minor's Drizzles finishing sauces to add layers of flavor to his recipe!
Q1: Favorite Minor’s product and why?
Minor’s Classical Reductions Reduced Stocks. The flavor, versatility, and labor savings of the Classical Reductions can’t be beat.
Minor’s Classical Reductions Reduced Stocks. The flavor, versatility, and labor savings of the Classical Reductions can’t be beat.
You can use it as a reduction, in a broth, or as a major ingredient in your dish.
Q2: Where do you get your inspiration?
Culinary competitions, events, fundraisers. I love learning from other Chefs and building on their ideas. I also really like seeing people’s reactions when they’re trying the food.
Q3: Sweet or savory?
I’m definitely a savory guy.
Q4: Comfort foodie or innovator?
Comfort foodie. My father was a chef when I was growing up, so I literally grew up in the kitchen with him. We lived in Ohio where comfort food was everything.
It’s where I learned that comfort food, when done right, is always a success. The secret is to put a twist on the display.
Q5: Weirdest non-food thing about you?
This one’s food-related, but certainly fun: in my spare time, I’m a pirate chef. Using what we’ve learned about how pirates cooked once they landed on an island, we build replicas of their campsites, source the same ingredients, and do reenactments.
I’ve smoked pheasants and ducks over a BBQ, made sea biscuits, and even learned how to make Salmagundi, a go-to pirate stew.
Q6: Favorite way to unwind?
Landscaping. My mermaid water fountains, fresh herbs, vibrant greenery – I love it all.
Q7: What was the best thing you've ever eaten? Where was it?
The best meal I’ve ever had was at Per Se in New York City. Every course was absolute perfection. And the best drink? The Bespin Fizz at the Star Wars bar (Oga's Cantina) in Walt Disney World. Talk about a memorable delivery and execution!
Q8: Best advice you've ever gotten in life? Business?
“Being humble will get you further than being famous.”
Q9: What advice do you have for the next generation of chefs?
You get out what you put in. So, get involved, keep the passion, and put in the work.
Q10: What Minor’s innovation are you most excited about and why?
The new Minor’s Drizzles finishing sauces. I talk a lot about the importance of execution and delivery so this one’s right up my alley, but what I love most about it is its ability to go beyond a finishing sauce.
Not only can it be used to add bold flavor but it’s also delicious mixed into a butter sauce or added into a broth bowl for an unexpected twist.
Check out how I used the Misoyaki Drizzle to add layers of flavor in my recipe below!
Chef Frick's Recipe Pick
Easily shop for all ingredients, including the new Minor's Drizzles, by following the links below.
Lobster Miso Butter
Ingredients:
8 oz. Unsalted Butter
1 oz. Culinary Cream
1.5 oz. Carrots
1.5 oz. Broccoli
Preparation:
1. Slack 8 oz. butter out to soften. Place in mixing bowl and add in culinary cream.
2. Add in 2 oz. of the Minor's Misoyaki Drizzle and whip together until creamy.
3. Place in storage container for service.
4. Prepare lobster tail as desired.
5. Brush with Misoyaki Butter while the lobster tail is still hot and serve a small ramekin as a dipping bowl as well.
6. Prepare vegetables and toss with Misobutter as well.
7. Serve and Enjoy!
About Chef Bryan
Bryan Frick, is a corporate executive chef for Nestlé Professional in Solon, Ohio, Chef Frick is a culinary industry veteran with over three decades of experience. He has made significant contributions to prestigious establishments, showcasing his visionary approach in designing captivating concepts and ensuring optimal functionality through meticulous equipment layout. Chef Frick's diverse and enticing culinary offerings demonstrate his flair for menu development.
His illustrious career began at Walt Disney World in Florida, where he spent 35 years enchanting visitors with his culinary creations. Prior to that, he owned and operated Frick's Place, a renowned culinary destination in Pandora, Ohio.
Beyond his professional accomplishments, Chef Bryan is deeply committed to community engagement and philanthropy. He generously donates his time and expertise to organizations such as the Chefs Move to Schools initiative, Give Kids the World, and No Kid Hungry, actively fighting childhood hunger.
Chef Frick's dedication to his craft is reflected in his educational background, including an associate degree in occupational studies (AOS) from Columbus State Community College. His pursuit of excellence earned him the distinguished Certified Executive Chef (CEC) designation and membership in the American Culinary Federation (ACF) and the American Academy of Chefs (AAC).