The Chill Zone
The Chill Zone: Bud McKee
Welcome to the Chill Zone, where we introduce you to the team members of Thermo-Kool. This month we're talking to Bud McKee of the Maintenance team.
We're continuing our Chill Zone series and recently spoke to our National Sales Manager, Mark Fogarty. Mark started at Thermo-Kool a year and a half ago and travels the country working with our marketing agents, along with managing sales and marketing functions for the company. Discover a little more about Mark, his love of artichokes, and if he's on the Game of Thrones bandwagon.
How Did You End Up In The Foodservice Industry?
I wanted to be the next big-time chef and attended Scottsdale Culinary Institute, Le Cordon Bleu. I quickly realized that being in a kitchen was not where I wanted to be, and my lifelong friend, Matt Burden, called me up one day and told me his dad, Mark Burden, was looking for a sales guy. The rest is what you could say is history. I am forever grateful for that phone call, and to all of those that have helped and mentored me along the way, a sincere, thank you. Yes, especially you, Mark Woolcock.
Where Do You See The Industry Headed?
The industry is headed for a big change, with many companies creating disruptions through mergers and acquisitions. This disruption creates a new dynamic for businesses that are smaller in size, which means if you are not the biggest, you must be the best at what you do.
What, In Your Opinion, Is The Best Obscure Use For A Blast Chiller?
Well, this is one of my favorite pieces of commercial equipment to use, and it's wildly undervalued and underutilized. You can literally do anything.
The most fun I have had was cooking a 4-course meal, then shock freezing and serving it at a Lunch and Learn meeting 6 months later. Nobody had any idea until I shared it with them. It certainly changed the perception and opened their eyes to what you can really do to help preserve the integrity of the product.
What’s Your Favorite Food Or Beverage?
Man, this is a tough question. Those of you that know me, know that I love to cook, and Sauvignon Blanc from New Zealand is my jam. I’d have to say if I could only eat one thing for the rest of my life, it would be Artichokes. I know that seems strange, but my mom taught me that Artichokes with Hollandaise sauce were something very special. Thanks, Mom.
Do You Have A Favorite Restaurant?
Thomas Keller’s Bouchon. Big shout out to Jeff Yates and Scott McCarthy. Pig Ears with the remoulade sauce. WOW.
What's Your Go-To Order?
Pizza Hut Thin Crust Pizza with Pepperoni, Red Onion, and Mushrooms. That’s typically what I get after a long week of traveling, and I’m not up for cooking.
What Show Are You Binging Right Now?
I’m way late to the party but Game of Thrones! When does the little King get taken out?? HAHA!
Do You Cook At Home? If So, What’s Your Favorite Tool Or Appliance?
Almost every night. I mean, I don’t use a food processor, ever. I like to keep my knife skills up, so I guess my Chef Knife would be the one!
Where's The Coolest Place On Earth You've Ever Been?
Tromsø, Norway and it was beautiful! Definitely would love to go back to Norway again.
What's your favorite cold weather sport?
The Olympic long jump, those guys are nuts!! If you haven’t seen the movie Eddie the Eagle, well, you should check it out. Great movie, and it’s a true story.
If You Could Describe Thermo-Kool In One Word, What Would It Be?
Family.
Anything else we should know about you?
I have a beautiful daughter that is 21, and an amazing stepson who is 16. He just won U16 Nationals for soccer - the first team in Oklahoma history. That’s a BIG deal! I love to cook, so why not have a YouTube Channel- it's MF COOKS. Check it out! I also have a new puppy named Moose, and being at home is my favorite place to be. Something most people don’t know is that I like to play Call of Duty with my buddies and sometimes we actually win!
I love this industry and the friendships/relationships I have made along the way. I joke with some of my colleagues that if for some reason, a flight gets canceled in a random city, there is more than likely someone from the industry that would let me crash on their couch. Not many can say that, and I’m super grateful.
We hope you enjoyed getting to know Mark. If you think your foodservice business is ready to become more efficient, click below to find out how to get started!
