When it comes to being the center of attention, Brian Hendrickson is not unusual in his tendency to shy away from the spotlight. When it comes to jobs, however, he is front and center.
Brian serves as curemaster for Hormel Foods, a prestigious position that has been held by a mere seven people in 50-plus years. In addition to playing an integral role in the brand, Brian oversees the production of the company’s top-of-the line Cure 81® hams, putting his name – and stamp of approval – on every one that goes to market.
So much for staying behind the scenes.
Brian has been with Hormel Foods 30 years, filling various roles in the operations area. He was named curemaster in 2008. Early in his career, Brian was an early production supervisor – and later, product manufacturing manager – on the Cure 81® bone-in spiral ham line, an accomplishment he believes contributed to his appointment as curemaster.
“It’s quite an honor to hold the title,” he says. “Somewhere in your career you would have had to have a significant impact on the brand.”
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Brian’s signature is on the front of every Hormel® Cure 81® ham
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Small batch hams, marketed under the CUREMASTER RESERVE™ brand, are inspected by Brian to ensure it’s worthy of the Curemaster legacy.
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At the 50th Anniversary of the Hormel® Cure 81® brand in 2013: Steve Venenga, vice president of marketing, meat products; Al Fleiner, Curemaster 1973-1977; Tom Day, group vice president, foodservice; Les Colling, Curemaster 1977-1990; Art Goembel, Curemaster 1990-2001; Larry Huston, Curemaster 2001-2006; Rich Chuick, Curemaster 2006-2008; Brian Hendrickson, current Curemaster.
Brian grew up in Des Moine, Iowa, a “city kid” of parents who were humble and hardworking. He was graduated by the University of Northern Iowa – Cedar Falls and accepted a position with Hormel Foods immediately thereafter. With a degree in operations management under his belt and employment secured, Brian was looking forward to some time to kick back and relax.
“My mom and dad asked me when I was going to start. I said I would probably begin in July or August,” he says. “They said, ‘No. Those people were good enough to offer you a job. You start right away.’”
Brian took his parents’ advice to heart, abandoning his summer plans and instead traveling to Austin for training. From there he moved to Wichita, Kan., the first location in the Hormel Foods family to make bone-in spiral-cut hams. He relocated back to Austin in 1998 as a product manufacturing manager and later, was named director of cured and smoked meats.
Brian, his wife and two stepchildren make their home in Oakland, Minn., a few miles from the Hormel Foods headquarters. He is an avid reader and makes it a point to exercise often.
Brian unapologetically goes for a Cure 81® ham whenever his family is celebrating a holiday or special occasion, which includes Saturday and Sunday as far as he’s concerned.
“Ham is a great source of protein,” he says. “Relatively low in fat and very high in flavor. And it’s very affordable.” He also lauds the product for its versatility, something he learned early on from his mother. “Growing up, if you had leftover ham, you made ham salad.”
As far as Cure 81® goes, there is no question in Brian’s mind that it’s the only ham for him.
“Number one, it has my name on it. Number two, just the flavor and experience.”