Culinary Sales Manager:
Born and raised in Sweden, Chef Nicklas Frölander got his first job in a family friend's bed and breakfast. A love for pastry-making that led him to Wennströmska Pastry School after high school, and later Virginska Hotel Och Restaurang Culinary School in Örebro, Sweden. He then apprenticed in Europe with internationally-acclaimed chefs like Werner Vögeli and Marcus Samuelsson.
He came to the United States with Samuelsson and has cooked with culinary masters such as Thomas Keller and the late Charlie Trotter. Known for his creativity in the kitchen as well as his sense of humor, Chef Nicklas has expertise in flavor development and incorporating trends into menus. Chef Nicklas has been with Land O’Lakes since 2020.
- Gesäll brev: Master’s letter of recognition in both Pastry and Culinary
What are you most passionate about?
My biggest passion lies in the experiences, and that is what food can do, give you multiple experiences when presented and served to you. That is what I bring to food every day.
What is a piece of advice or insight you want to share with operators?
The need to be agile and innovative is higher than ever before. The food industry has and will always adapt and create a new way to serve food to its patrons. Post-COVID will be a true test to that agility.
What is your favorite Land O’Lakes product and why?
My favorite Land O’Lakes product is our new Extra Melt® Monterey Jack Cheese Sauce. Its versatility and capabilities make it an all-around fighter when it comes to a base sauce. It carries a good punch to start but with a few tricks it’s a champion product in any way served.