Carpenter or chef – the choices were there and a chance visit to a culinary classroom solidified his decision. Frank Costantino loved cooking since he was very young helping his dad cook at home on the weekends. Little did he know at that time that his life would be filled with the challenges and joys of being a chef and educator. From an early beginning when a guidance counselor proclaimed that he was not college material until he completed the requirements for a doctorate in education – Chef Costantino proved the skeptics wrong. Listen in as this now Vice President and Program Director of the New York Culinary Institute at Monroe College, culinary competition coach, accomplished chef, and self-driven entrepreneurial spirit talks about his three guiding principles: Pride, Passion, and Professionalism. He has always set the bar high and in the process built a team of like-minded professionals who are dedicated to investing in student development and success. This is an inspiring interview for every program director, culinary instructor, college administrator, culinary student and chef who seeks to hire well-trained graduates.

Gold Medal Classroom: 
The official ezine for CAFE  |  May 2021 issue

Complex sweet flavor is a natural partner to a spicey taste and easy to showcase with an instructional tasting station.

By Lisa Parrish, GMC Editor

Influential tastemakers identify four new flavor themes: plants pushing boundaries; humble nosh; underwater, under discovered; and physiological eating.

By McCormick & Company

Student competitors remind instructors that teaching goes beyond textbook lessons.

By Adam Weiner, JD, CFSE

Establish a student passport that compliments a degree or certificate and defines a specific skill’s baseline ability.

By Paul Sorgule, MS, AAC

The visual principles of vegetable cookery.

By Dr. Jennifer M. Denlinger, CCC, CHEP

Building trust and gaining respect by actions such as helping in the dish pit and asking for preferred pronouns. It’s leading by example and leading from the front.

By Amanda N. Miller, CC, CPC

Striving to become better influences every onion growing and packaging decision at Peri & Sons Farms.

By Lisa Parrish, GMC Editor
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