60 records for Frank Proto. I know that’s kind of weird — kids usually want to be firemen or policemen or lawyers. I give them to friends. Frank M Proto. West Haven High School. I don’t play golf because I can’t commit myself to five hours on the golf course. 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. A lot of young cooks do that before they have experience. All Rights Reserved. I had gone to community college for two years to study restaurant management. I trained chefs, cooks, planned menu changes, specials. I come from a family that cooks. Frank Proto. People named Frank Proto. Log In . Did you choose Joe as a mentor or did he choose you? Learn your craft. 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. I did my externship at Tribeca Grill, but my first job out of culinary school was at Layla. Find your friends on Facebook. I also collect old books. Chef Frank ran culinary operations at three of Murphy’s Benchmarc restaurants, plus Benchmarc events. I’d like to bring some of my Spanish cooking background and influence to the curriculum. He wouldn’t have been my mentor if I did a crappy job. 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. That’s where I met my mentor, Joe Fortunato. New York, NY, 10281 So I grew up with Italian-American traditions, like making wine and sausage. After graduating he attended the Manhattan School of Music where he earned his bachelor's and master's degrees. Frank Proto was born in Brooklyn, New York. See Photos. I read the Eater newsletter every day, I read Saveur, Food52, even the home cook-focused outlets like Bon Appétit. What’s the Difference Between Pork Loin and Pork Tenderloin? There are a lot of guys who I chose to mentor when I was working as a restaurant chef. You don’t get them from a can. Subscribe to DICED to receive our latest stories, delivered fresh to your inbox: food news, recipes, chef interviews, videos and all things culinary education. I don’t like committing to just one thing. Chef, Instructor at Institute of Culinary Education. Meet Chef Frank Proto ICE’s Expert on Simply Delicious Mediterranean Cuisine “The Italian language wasn’t passed on — but the food definitely was,” says Chef Frank Proto, ICE’s newest career program instructor, on his Italian-American upbringing in Long Island. Don’t get complicated. When I left, we had two Ditch Plains and two Landmarc locations. Most of the things are food-related. Sign Up. I have a workshop. 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. Chef Frank not only rose through the ranks in Joe’s late restaurant Layla, he helped him to build new restaurants from the ground up, and went on to do the same with restaurateur Marc Murphy, too. For me, culinary school was the next step. 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. Now people are starting to recognize it outside of the restaurant industry. Log in or sign up for Facebook to connect with friends, family and people you know. Show up prepared. See Photos. We’d dry them out and put them in old, glass mayonnaise jars, then top them with olive oil so they’d store well. What was your first job out of culinary school? And though my mother’s side of the family is German, she learned to cook from my paternal grandmother. 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. © 2020 Institute of Culinary Education. 3rd Floor For over four decades, the Institute of Culinary Education has been a leader in culinary and hospitality education. Even before small plates became the big thing, I always liked small plates. 225 Liberty Street  My dad’s side of the family is Italian-American. Then I moved around with Joe and I also worked on and off with my other friend Marc Murphy. Celebrities Frank Proto Net Worth Frank Proto Net Worth 2020, Age, Height, Relationships, Married, Dating, Family, Wiki Biography They get chosen because they have the work ethic and the passion for it. 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. Frank Proto. By him just pushing me along, he became my mentor. So we had a lot of good food as kids. 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. I really want to learn how to forge. That’s the way I like to cook. I worked in a catering hall in Long Island in high school and college. So I enrolled at CIA [Culinary Institute of America]. I want students to walk out of here knowing they’ve made some really good meals. I like simple. Chef Frank plans to use his straightforward approach and decades of restaurant experience to teach ICE students how to succeed in the culinary industry and how to prepare delicious, uncomplicated food. See Photos. It’s no surprise that once he became a chef, Frank gravitated toward unfussy Mediterranean cuisine made with the highest quality products. (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 was a dishwasher, a prep cook, a line cook — I did everything. 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. What advice would you give to culinary students starting their careers? That’s another thing: be an information seeker. You go to the store, you buy vegetables and you make them. Eventually he moved me up to sous chef.