INSPIRING THE NEXT GENERATION OF TOP CHEFS
I nspiring young, creative minds is hard work—but it is something Dr. Frank Costantino, CEC, CCE, CCA, AAC takes on with relish. As Assistant Vice President for Academic Affairs and Dean for the School of Hospitality Management and The Culinary Institute of New York at Monroe College, there might be no one better suited to teach the next generation of top chefs.
I earned two stars from the New York Times as the executive chef,” he said, beaming proudly. For Chef Frank, paying it forward is a part of his character. “I completed 14 years of service as Associate Professor and Director of Culinary Education at New York City College of Technology. From there, I moved on to The
Art Institute of New York City for three years as Senior Lead Instructor before leaving to open Harvest.” Success in the kitchen is passed on to the next generation. “I coached the Art Institute’s Junior Hot Food team to the 2006 New York State Junior Hot Food Championship and currently serve as a coach to The Culinary Institute of New York at Monroe College culinary team. The Monroe College team’s students have won over 1,000 American Culinary Federation (ACF) medals, including numerous state and regional championships, during my 12 years as coach.” Never one to be idle, the chef was also awarded ACF Northeast Regional Chef of the Year in 2019. He is certified by the ACF as a culinary educator (CCE), executive chef (CEC), and culinary administrator (CCA). He is also a fellow of the American Academy of Chefs and an approved ACF judge.
Chef Frank wastes little time with his eager students, having them jump right into The Dining Lab at Monroe College, the critically acclaimed student-run restaurant where he is executive chef. The chef ’s experience speaks for itself. “I am in my thirteenth year at the college, and prior to taking this position, I was the executive chef / owner of Harvest at Greenwood Lake, a fine dining restaurant in Orange County, N.Y.,” remarked Chef Frank. Chef Costantino began his training at New York City College of Technology, earning both the A.A.S. and B.T. degrees from the Hospitality Management department. He
Dr. Frank Costantino
then earned his M.S. in Hospitality Management from the Rochester Institute of Technology. For most, this would be the point of leaving the academic world behind, but Chef Costantino continued with an Ed.S. in Curriculum and Instruction from the University of Sarasota, and finally, his Doctorate in Teaching and Learning from Argosy University. Well-educated in every facet of hospitality, with the cooking skills to match, Chef Frank began his professional journey. “After working for several years in the foodservice industry at top restaurants like La Caravelle and Windows on the World, I arrived at Quatorze, where
“I have been amember of theACF since 1996,” commented the chef. “I am one of about 85 certified competition judges. I have judged numerous regional and national championships over the last 12 years. I believe so highly in my program at CINY, that I count my son, Jake, among our graduates and soon will count my youngest boy, Frank, among them as well.” It is clear the chef and his family will carry on the tradition of cooking excellence for years to come. n
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