The company is run by Sal's brother, Tom Sr. and his two children, Tom Frederick Jr. and Gwen Frederick
admits to a tinge of sadness seeing the business change, "But I had a 50-year good run."When he served as president of the National Restaurant Association for nine years, he saw too many companies that didn't keep up with the times.
"I saw these just great family companies that shot up, but the owners didn't keep up on the new trends and all of a sudden, they were gone.I decided never to do that.Let the young ones take over and run with it."Frederick
got into cooking because he
was sick of being shot at.
served in the Philippines, his
sergeant picked him to be first scout."He
said, 'Frederick, you're too little to get shot, you're the scout.'"
The job, he
said, was to head into enemy lines to see how strong the forces were.After two months of getting shot at, Frederick
decided to violate the military rule of never volunteering and volunteered to do anything else.
"They sent me to the kitchen to be a cook, and I've been one ever since."Frederick served on the board of directors of the Minnesota Restaurant Association for nearly two decades and was the president in the 1960s.It was then that he talked to the heads of the Hotel Association and the Resort Association and they agreed to create an umbrella organization called the Minnesota Hospitality Association.
The group, on Tuesday, is inducting the first eight members into the new Minnesota Hospitality Hall of Fame
are other Minnesota restaurateur legends Bill and Jack Kozlak, Nick Mancini, Pat Murray, Henry Kristal, Reuben Palm and David Fong.
has only one regret as he
prepares for the honor, to be held at a gala in the Twin Cities - that his
wife, who died in 2003, won't be there.