May 14, 2021 – More than 50 years ago, J.R. Simplot, an innovative Idaho potato farmer who founded the J.R. Simplot Company in 1929, and Ray Kroc, the businessman who turned McDonald’s into a global fast food phenomenon beginning in 1955, shook hands on a deal to have Simplot supply McDonald’s restaurants with potatoes for their famous French Fries. Today the J.R. Simplot Company supplies a large portion of the french fries McDonald’s uses around the world. It’s still a handshake deal. “We’re the only company to this day that does not have an actual contract in writing,” Michael Thrash, Corporate Executive Chef for the J.R. Simplot Company and Vice Conseiller Culinaire Southeast Region, Chaîne des Rôtisseurs USA 2021, said to Chaine during a Jan. 29, 2021 telephone interview.
Based in Boise, Idaho, Simplot has remained true to its potato roots. The company, which is one of the largest privately owned companies in the world, farms more than 82,500 acres in Idaho and Washington, growing more than 15 different crops including potatoes, hay, corn, wheat, sweet corn and barley, according to the company’s website. And it manages more than 12 ranches with a total of 30,000 mother cows in Idaho, Nevada, Oregon and Washington.
Over the years, the company expanded beyond food to many areas of agribusiness including feed and fertilizer. Its overall mission and business is “Bringing Earth’s Resources to Life.”
Simplot Foods
Michael works in the Simplot Foods division, the company’s original division, helping chefs with recipe and menu development and even business practices. Internally, Michael works closely with Simplot’s food scientists on product development, which is driven both by customer requests and in-house ideas for a new product, Michael explained.
Based in Tampa, he is one of four executive chefs at Simplot with responsibility for a large swath of eastern North America, a job that before the pandemic had him on the road and in the skies many days of the year.
“I’m lucky to play in a space that is plant-based that we pair with proteins, meats and everything in between. The possibilities are endless for me to create food and create wonderful experiences. I always say my impact is behind the scenes. It’s pretty fun,” Michael said.
When Chaîne members sit down to an exquisite meal, they may not know of the significant impact food manufacturers, such as Simplot, had on the meal.
“We take a lot of pride as chefs for companies this large in keeping things as straightforward, natural and high quality as we possible can,” Michael said.
In Simplot’s early days, the company formulated ways to dehydrate onions and potatoes, innovative and practical developments that definitely put the company on the map. During World War II, the company met the needs of the military by supplying millions of pounds of dehydrated onions and potatoes. More than a few soldiers with KP duty were probably ecstatic to see Simplot’s products!
In the early 1950s, company food scientists developed the first frozen french fries meeting the burgeoning demand for convenience. Whether at McDonald’s ordering french fries or at the grocery store buying frozen fries, for years customers have been buying Simplot products but as a wholesale food supplier, the company remains largely unknown to the public.
“We are one of those companies that is everywhere, you just don’t know that we are,” Michael said.
Career Path
Michael’s path to his career with Simplot began at home watching his mom cook for their family. He loved going to the grocery store with her. In fourth grade, he wrote a paper stating he wanted to be a baker when he grew up. “I knew I wanted to be a chef as a kid,” Michael said.
He grew up around a lot of great cooks. His mother had five sisters and one brother. Michael has 24 first cousins, 18 of them female. “I know way more about gymnastics and cheerleading than I probably should,” Michael said with an affectionate laugh.
His first job in the culinary industry was at the young age of 11 when he was hired to run the concession stand for Saturday Bingo at his parish in Rochester, New York. He remembers setting up the station, serving people, being able to have all of the popcorn, pop and candy he wanted and getting paid with a $6.00 check at the end of each night. He loved it.
In high school, he opted to attend half-day vocational tech culinary school. “I excelled. I found my niche, my passion,” Michael said.
When it was time for college, he wanted a four-year degree in culinary arts and the college experience, complete with athletics. Johnson and Wales University in Providence, Rhode Island fit the bill perfectly because in addition to offering a Bachelor of Applied Science in Culinary Arts, it was also a city campus.
During his college years, he worked at a different place each summer to gain real world experience. He instinctively knew he would be a better chef with a broad range of experience.
“I knew when I was young I wanted to be well diversified and well rounded. I wanted to branch out and learn as much as I possibly could and I am happy I did that,” Michael said. “The rest of my career is history from there.”
Just as he excelled in high school, he has excelled in the culinary industry as a professional chef with deep knowledge and experience in all aspects of the industry. Prior to joining Simplot in 2019, his experience included Corporate Executive Chef at GA Foods and Executive Chef at Boston University.
His years at Simplot have been productive ones as he continues to learn and share his knowledge with others. He is currently a Chef Instructor at the Art Institute of Tampa teaching undergraduate and graduate food lab classes one night per week. His classes include instruction in classical European, World, Asian, and Latin cuisine. “I love teaching and sharing knowledge that was taught and shared with me by so many great chefs before me,” Michael said. “It keeps my hand on the knife.”
Michael is already in that elite category of great chefs.
In 2019, Michael became a Certified Research Chef (CRC) through the Research Chefs Association and in that same year, was inducted as a Member of the World Master Chefs Society.
In 2021, Michael became a World Certified Master Chef (WCMC) through the World Association of Chefs Societies. On Aug. 1, 2021, he will be inducted as an American Academy of Chefs Inductee/Fellow through the American Culinary Federation (ACF).
With such high caliber experience and accolades, Michael is typical of most chefs who do not do a lot of cooking at home. “I still don’t cook at home,” Michael said. It makes sense. Home equipment and ingredients just are not the same as what he works with each day, Michael explained. He and his wife enjoy going out to eat and traveling. They met friends at Disney World during the winter and had a great time. However, during the pandemic, his wife took an interest in home cooking through the Hello Fresh home food delivery service. It was a good way for her to learn and a nice option during the tough times of the pandemic, Michael said.
Describing himself as a “super optimist,” Michael believes the industry will bounce back from the pandemic, offering opportunities for young culinarians to put their mark on the future.
The Simplot Food division took a big hit to the bottom line from the pandemic in 2020 but the company decided not to furlough or lay off one person, Michael said. The company set up a separate payroll account to support their employees through the pandemic. “It’s pretty remarkable. I work harder for them,” Michael said.
As the nation pulls out of the pandemic, Michael said there are a few identifiable culinary trends, some an offshoot of pre-pandemic trends. Affirming what other chefs have noticed, comfort food is back in a big way. Michael said comfort food is developing with more international flavors such as Thai pizza and Korean fried chicken.
And of course, the ultimate comfort food is as close as the nearest McDonald’s!
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Chaîne Cuvée Extra! Win a $150 Gift Card to the Chaîne Boutique!
Answer the question below in the Comments section on our Facebook page. Please like us as well!
First, let’s give a shout-out to potato farmers who grow high quality potatoes McDonald’s turns into their delicious French Fries!
The J.R. Simplot Company supplies McDonald’s with a large portion of their French Fries globally. But think about the total amount of potatoes McDonald’s needs each year to make their french fries.
QUESTION: How many pounds of potatoes, in total, do you think McDonald’s uses each year to make french fries at their restaurants around the world? Hint: McDonald’s has about 38,000 locations.
Enter your estimate on our Facebook page in the Comments section, be as specific as you can. The person who comes closest to the number, without going over, will win a $150 Gift Card to the Chaîne Boutique. (In the event of a tie, the National office will draw a winner from the correct submissions.) We will post the answer on our Facebook page on June 4, 2021 along with the Facebook user with the closest guess. See Official Contest Rules
WHO KNEW the Chaine had McDonald’s connections!!! Great article and I just love McDonald’s fries- not haute cuisine, but definite comfort food which is just as important!! Thank you Chef Thrash!