I don’t play golf because I can’t commit myself to five hours on the golf course. It was while working with Joe that he met Marc Murphy, whom he worked with at La Forchette and eventually on the openings of Landmarc and Ditch Plains. I come in, I work hard and I’m quiet. I like simple. I’ve always got the New York Times in my bag. In the restaurant industry, for the past 15 years it’s been the cuisine. It goes both ways. We’d dry them out and put them in old, glass mayonnaise jars, then top them with olive oil so they’d store well. (888) 354-CHEF, "As a chef you are always a mentor to your staff and I hope to be a great teacher and a solid mentor to all of my students.". I come from a family that cooks. Back in the 70s, when people were eating canned stuff, my mom always had fresh vegetables, and not for health reasons — that’s just the way my grandma taught her. It was kind of mutual. I was a dishwasher, a prep cook, a line cook — I did everything. It’s such a great resource. It was a restaurant that served Middle Eastern and Mediterranean food. I want students to walk out of here knowing they’ve made some really good meals. What would you say is your approach to cooking? I was the corporate chef. Tell me about your decision to enroll in culinary school. We dry the tomatoes, we peel them, remove the seeds then dry them in the oven for 48 hours until they’re brick red — it almost looks like a brownie. That’s how I feel about a meal, and cooking, too. Since childhood, Frank received a firsthand education in Old World cooking methods: homemade sausages hung to dry from bamboo in the cellar; wine made from Grenache grapes purchased at the Brooklyn Terminal Market. And though my mother’s side of the family is German, she learned to cook from my paternal grandmother. 60 records for Frank Proto. We used to make the sausages then hang them on bamboo in the wine cellar to dry out, because the temperature is perfect in there. I don’t like committing to just one thing. I don’t know where I got the idea but I always wanted to be a chef. frank has 1 job listed on their profile. Ready to hit the ground running on your culinary career path? My dad’s side of the family is Italian-American. When I was a culinary student, I read and got as much information as I could about food. All Rights Reserved. I made sausage in the restaurants where I worked. He began piano studies at the age of 7 and the double bass at the age of 16 while a student at the High School of Performing Arts in New York City. I brew beer. Frank Proto. West Haven High School. Frank Proto. I like to see what they’re doing. This love of food led Chef Frank to Nassau Community College to study restaurant management, as well the Culinary Institute of America, where he studied culinary arts. Frank M Proto. You say through your work if you’re worth being mentored. Let us help you find your culinary voice. Things like: when you go into professional kitchens, there’s not going to be a ton of paper towels like we have at the school; the less pans you use the better — I want to teach them the nuts and bolts, together with the substance of the lesson. Growing up on Long Island in an Italian family, Chef Frank Proto learned to love food at an early age. That’s where I met my mentor, Joe Fortunato. Terms of UsePrivacy PolicyDMCA PolicyJoin the ICE TeamApplicant Privacy Statement2019 NY Career Catalog & Brochure2020 LA Career Catalog2020 LA Career BrochureLA Culinary Arts School Fact SheetLA Pastry & Baking Arts Fact SheetLA Health-Supportive Culinary Arts Fact SheetLA Restaurant & Culinary Management Fact SheetBureau for Private and Postsecondary Education (BPPE) CARES DisclosuresCARES Act Quarterly Budget and Expenditure ReportingCOVID-19 InfoSitemap, A Hotel Chef Combines Fine Dining and Catering, Tyler Heckman Named Executive Chef at Villanelle, LA Health-Supportive Culinary Arts Fact Sheet, LA Restaurant & Culinary Management Fact Sheet, Bureau for Private and Postsecondary Education (BPPE), CARES Act Quarterly Budget and Expenditure Reporting. See Photos. Other than that, I want the food to taste really good. 3rd Floor I’m a bit of a bulldog in the kitchen. Doing everything. Subscribe to DICED to receive our latest stories, delivered fresh to your inbox: food news, recipes, chef interviews, videos and all things culinary education. When the New Haven restaurant Barcelona needed an executive chef, Chef Frank had the chops to take the helm. Terms of UsePrivacy PolicyDMCA PolicyJoin the ICE TeamApplicant Privacy Statement2019 NY Career Catalog & Brochure2020 LA Career Catalog2020 LA Career BrochureLA Culinary Arts School Fact SheetLA Pastry & Baking Arts Fact SheetLA Health-Supportive Culinary Arts Fact SheetLA Restaurant & Culinary Management Fact SheetBureau for Private and Postsecondary Education (BPPE) CARES DisclosuresCARES Act Quarterly Budget and Expenditure ReportingCOVID-19 InfoSitemap, Director of Culinary Operations on How to Make Bouillabaisse, Director of Culinary Operations Discusses How to Choose a Paella Pan, Director of Culinary Operations Offers Tips for Making Calamari, Best Kitchen Knives and How to Buy Them, According to Experts, Deviled Eggs: How To Make Them And 5 Mistakes To Avoid. I’d like to bring some of my Spanish cooking background and influence to the curriculum. I’m just starting to build it up. I bought a copy of Larousse Gastronomique and a Fannie Farmer cookbook in the Berkshires last week. Now people are starting to recognize it outside of the restaurant industry. How to Clean Wooden Cutting Boards, According to Experts, Chef Frank's Pork Shoulder Sausage Breakfast Sandwich, Griddle Nachos with Carnitas and Avocado Crema, The Try Guys Learn How to Make Sushi at ICE, LA Health-Supportive Culinary Arts Fact Sheet, LA Restaurant & Culinary Management Fact Sheet, Bureau for Private and Postsecondary Education (BPPE), CARES Act Quarterly Budget and Expenditure Reporting, Nassau Community College, Restaurant Management, Culinary Institute of America, Culinary Arts, Executive Chef, Barcelona Restaurant & Wine Bar, 2011-2016, Corporate Executive Chef, Benchmarc Restaurants, 2004-2011, Executive Chef, Myriad Restaurant Group, 2002-2004. You don’t get them from a can. So I enrolled at CIA [Culinary Institute of America]. East Haven, Connecticut. Then you peel the skin off and eat it like a salumi. See Photos. At the outset of his career, Frank found a mentor in renowned Chef Joe Fortunato, now chef/owner of the West Village mainstay Extra Virgin. I’d like to get back into making dry sausages at home. My son and I just brewed beer last year and we’re doing another batch soon. There’s always something that interests me. I also like Middle Eastern and North African ingredients — the spices, pomegranate, molasses… the mezze. It’s no surprise that once he became a chef, Frank gravitated toward unfussy Mediterranean cuisine made with the highest quality products. Learn your craft. (888) 354-CHEF. The last restaurant I was working in, Barcelona in New Haven, was a joy because we’d cook a piece of fish on the plancha and serve it with a good salsa verde. How does that work? I know that’s kind of weird — kids usually want to be firemen or policemen or lawyers. So I grew up with Italian-American traditions, like making wine and sausage. 225 Liberty Street, 3rd Floor, New York, NY 10281 So we had a lot of good food as kids. I read the Eater newsletter every day, I read Saveur, Food52, even the home cook-focused outlets like Bon Appétit. Log in or sign up for Facebook to connect with friends, family and people you know. Most of the things are food-related. Chef Frank ran culinary operations at three of Murphy’s Benchmarc restaurants, plus Benchmarc events. Click here to learn about ICE's career programs. By him just pushing me along, he became my mentor. There are ways to stand out that take no effort at all. What advice would you give to culinary students starting their careers? We did all the menus together. For over four decades, the Institute of Culinary Education has been a leader in culinary and hospitality education. After leaving Landmarc, Chef Frank wanted to get back in the kitchen and went to work as an executive chef for Barcelona, a Connecticut-based tapas restaurant with outposts in Boston, D.C., Georgia and Tennessee. Even before small plates became the big thing, I always liked small plates. https://www.ice.edu/newyork/explore-ice/faculty-profiles/frank-proto © 2020 Institute of Culinary Education. or. I also collect old books. Log In . "In the fall our family would make dry sausages, tomato paste and wine," he says.

frank proto chef age

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