05/19/2026
Last week we caught a LOT of flack for not having fried food ready right away. Fair. But there’s a reason for that.
The photo on the left was the condition of the fryer when Modi’s took over the NOP Park concession contract. The photo on the right is its current condition.
Years of buildup. Inches thick in some places. Rancid moldy oil buildup. Burnt carbon caked onto the heating elements. This fryer took approximately 15 HOURS to clean and restore to a condition I felt was acceptable to cook food in.
Last week multiple people said, “it’s always been like that” or “I’m sure it was fine”…
No.
It wasn’t fine.
As a professionally trained Chef, I’m extremely particular about food safety and kitchen maintenance. That’s not me trying to be picky. That’s years of training and experience knowing what a properly maintained commercial kitchen should look like.
This is about standards.
When we took over this stand, I didn’t just walk in as “the new people making food at the park.” I brought MY customers with me. I brought my reputation with me.
I brought an established expectation.
Families who already trust us. Kids who eat our food. Parents who expect cleanliness and safety. That comes with responsibility.
Anyone can stand in a commercial kitchen and turn on equipment.
Not everyone knows how to properly maintain that equipment in a way that keeps you, your spouse, your kids, and your family safe.
So yes, we delayed fried food during week one. Because before I served a single basket of fries, I made sure the equipment was safe, clean, and operating the way it should.
At Modi’s Home Plate, ballpark food does not mean lower standards.
We will hold this kitchen to the same level of cleanliness and food safety standards I would expect anywhere else I cook.
Welcome to Modi’s Home Plate.
We do things a little differently around here.
Because if you take care of your equipment, it’ll take care of you.
We officially are offering your fried favorites!
-Chef Moe🖤