Chef Micheal Frick of Loui Loui's Detroit Style Pizza

Chef Micheal Frick likes to eat food, a vast variety of food. "If someone has taken the time to prepare me a meal, I will try anything," he says, "If you can read, you can cook, you may make mistakes but everyone can cook.. you just need desire to want to do it."

I had the honor of talking to Chef Frick, long time family friend, and all around good person, as my first culinary interview.

Chef Micheal Frick was born in Mishawaka, Indiana on April 26, 1946, into a family with Belgium background. Micheal's mother was born in Belgium and Chef Frick remembers learning to cook from her, and his grandmother.

This cultural and ethnic background has "of course" impacted Chef Frick's cooking practices. Along with his Belgian background, working hand in hand with multiple marvelous chefs in the Louisville area has been greatly impacted Mr. Frick's way of doing things.

Chef Frick's entrance into the world of culinary arts was different than most. He has had no professional training, but is vastly experienced through life experience through watching culinaryy shows on tv, reading cookbooks and books about food, practicing, working with chefs all around the city, and with making "lots of mistakes".

Chef Frick started cooking with his family around age 12, he remembers jumping in to help cook for a big family reunion, and was hooked on the sights and smells. Later, in college, Chef Frick prepared food for a group of 10+ people and recalls that it was a "fun thing to do". For 40 years, Chef Frick sold appliances, and retired from that job. Chef Frick started at Loui Loui's roughly three and a half years ago, when his friend and owner called for help in preparation of food for an off site event. Chef Frick has been working at Loui Loui's ever since.

Chef Frick's signature dish is Fettuccine Alfredo (where he has made the sauce). I'm told it is practically world famous.

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