Grease Fires Are No Joke: A Conversation With Keith Bertrand

Keith Bertrand joined me for a conversation that could literally save lives. Grease fires, kitchen safety, and emergency preparedness — this is practical knowledge everyone should have.

The Reality of Grease Fires

A grease fire can go from "no big deal" to "the kitchen is destroyed" in under 30 seconds. Keith has seen it firsthand. The number one mistake people make? Throwing water on it. Water on a grease fire causes an explosion of flaming oil. Never. Do. This.

What to Do Instead

• **Cover it**: Put a lid on the pot or pan to suffocate the fire
• **Turn off the heat**: Remove the heat source
• **Baking soda**: For small fires, baking soda can smother the flame
• **Fire extinguisher**: Have one in your kitchen, know how to use it
• **Get out**: If it's beyond a small pan fire, leave and call 911

The Business Angle

For restaurants, commercial kitchens, and food service businesses, fire safety isn't optional — it's existential. One kitchen fire can destroy a business permanently. Insurance helps, but the business disruption, the lost revenue, and the reputation damage are devastating.

Keith's advice for commercial kitchens: - Regular hood cleaning (grease buildup is the #1 risk) - Proper fire suppression systems, tested regularly - Staff training — everyone should know the evacuation plan - Fire extinguisher placement and regular inspections

Preparation Over Reaction

Keith's core message applies beyond fire safety: the time to prepare is before the emergency. Having a plan, having the right equipment, and training your people costs almost nothing compared to the alternative.

Whether it's a grease fire, a data breach, or a PR crisis — preparation beats reaction every single time.