Frank C. Constantino
My name is Frank C. Costantino EdD. CEC CEPC CCE CCA AAC. I am Assistant Vice President for Academics and the Dean for the Culinary Institute of New York at Monroe College and founding Executive Chef for the critically acclaimed “Dining Lab” at Monroe College. I am in my fifteenth 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, NY. I sold the restaurant to return to culinary education, which I consider “my calling.” The fact that my current position gives me the opportunity to teach and cook every day is nothing short of a blessing. My role at Monroe College includes one of academic leadership, heading the academic affairs committee and overseeing the New Rochelle campus schedule in addition to my varied duties as dean for the School of Hospitality Management and the Culinary Institute of New York. I began my training at New York City College of Technology, earning both the A.A.S and BT degrees from the Hospitality Management department. I earned my MS in hospitality management from Rochester Institute of Technology an Ed.S. in curriculum and instruction from the University of Sarasota and finally, my doctorate in Teaching and Learning from Argosy University. After working several years in the industry at restaurants including La Caravelle, Windows on the World and Quatorze, where I earned two stars from the NY Times as executive chef of the restaurant, I completed 14 years of service as associate professor and Director of Culinary Education at New York City College of Technology. I established a culinary competition program there and led my students to more than 400 ACF medals. From there, I moved on to The Art Institute of New York City as a senior lead instructor, where I spent three years just prior to leaving to open “Harvest.” I founded and coached the Art Institute’s student team to the 2006 New York State Junior Hot Food Championship and more than 300 competitions medals in my short time there. I currently serve as coach to the Monroe College team whose students have won over 1100 ACF medals in the 13 years I have coached at The Culinary Institute of New York at Monroe College. I am certified by the American Culinary Federation (ACF) as a culinary educator (CCE), executive chef (CEC), Pastry Chef (CEPC) culinary administrator (CCA) and an approved ACF judge. I am also a fellow of the American Academy of Chefs (AAC). I was the ACF Big Apple Chapter Chef of the year in 2004 and Culinary Educator of the year in 2006. I was named the ACF Long Island Chapter Chef of the Year for 2014. After watching Chef Steve Jilleba win in 2001, I vowed to do the same, and won the ACF National Championship in Las Vegas, NV in 2002. I was the captain of the NY Culinary Olympic Team and won a bronze medal at the 2004 Olympics in Erfurt, Germany. I won a WACS gold medal en route to the international hot food championship in Massa, Italy in 2005, and a WACS cold food gold in the same competition the following year. I have over 60 ACF medals won in competition, including 18 gold medals. I live in Warwick, NY, where I own a woodworking business, building kitchen inspired crafts as well as custom furniture milled from local wood I process on a sawmill on my property. I enjoy family time with my wife, Ilene, and keeping tabs on my three sons: DJ, Jake, and Frankie…my middle and youngest both pursuing careers in culinary arts. I have a tremendous love for great food and wine. I am a non-smoker. I am a multi-instrumentalist, singer-songwriter, recording artist and performing musician with eight albums streaming on multiple music platforms. I earned certification in the Rutgers Master Gardener’s program in Union County, New Jersey, receiving a certificate in Consumer Horticulture where I specialized in integrating edible plants (herbs and flowers) in the perennial landscape. In my nearly 40 years as a culinarian, and 32 devoted to culinary education, I have built the mantra “Pride, Passion and Professionalism” which has guided my career and informed my career choices. Having so many years in this awesome profession, I am at the legacy stage of my career and that legacy is forming as to be known for guiding young people to becoming more than they could have been had they never met me or interacted with me as their mentor, coach, teacher or colleague. I consider this ability to exert some degree of positive influence on those around me to be a blessing every day that I have the opportunity to do it.
Appears in 1 Episode
Beyond the Kitchen: Inside the Heart of Monroe's Culinary Program
Episode 8 of the podcast, titled 'Beyond the Kitchen - Inside The Heart of Monroe's Culinary Program,' is hosted by Frankie Costantino Jr. In this episode, Frankie is ...
