Verified chef

28 Reviews

After spending a number of years in various restaurant kitchens, Chef Frank found his calling as a culinary instructor. He began by holding private classes for anyone with an appetite to learn the art of cookery—including beginners and self-proclaimed pros. Chef Frank moved onto orchestrating and conducting both hands-on and demonstration classes in Parma, Italy, but has now settled in Chicago where he uses his gifts of teaching and cooking in school settings.

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REVIEWS

Chef Frank's Overall Rating

4.9 / 5

Based on 28 reviews

Reviews guests left for Chef Frank

Jacob

10/28/19

Frank was very insightful and knowledgeable. He really took the time to teach and explain how to make delicious meals! My fiance and I will definitely repeat

10/28/19

Brendan

10/25/19

My wife and I had a great experience cooking with Chef Frank. First time ever making handmade pasta and it was phenomenal. 3 dishes in total and a ton of food including leftovers. Very knowledgeable and fun chef. Would highly recommend!

10/25/19

Chelsea

10/07/19

My partner and I took the vegetarian dinner class. Chef Frank was very welcoming and kind! He even accommodated us earlier than expected. He explained important information about how to prepare and cut vegetables, how to season food appropriately, and why it's important to use proper cookware. He also helped us make handmade pasta (huge bonus, we were not expecting that in this course). He demonstrated for us so that we felt comfortable each step of the way. He balanced instruction for a newer chef and one with more experience as well. We ended up with a delicious dinner to eat there, and two dishes to take home! We had a fabulous time, thank you Chef Frank! (The french onion casserole was amazing).

10/07/19

sue

01/01/19

Chef Frank was wonderful!! My husband loves to cook pasta and he asked for an "experience" for a Christmas present. He had a blast making several pastas from scratch and accompanying side dishes. Chef Frank shared some of his wonderful Italian family history making the experience more personal. I would definitely recommend Chef Frank for anyone looking to learn have a fun time.

01/01/19

Onah

12/27/18

took the pies and tarts aplenty class. what was supposed to be an endearing learning experience was instead an absolute shit show. we were not provided proper tools. all the ingredients for the filling of the pot pie obviously came in a can. we made enough crust for one pie, the rest of the dishes were made with pillsbury. yes, the kind you buy in the freezer aisle. he tried to send us home with uncooked quiche as if liquid just stays where it’s put. felt rushed the entire time. horribly disappointing experience overall, couldn’t even bare to stay the full 2.5 hours.

12/27/18

Venus

12/15/18

Prompt arrival, great food, good conversation

12/15/18

Jesse

07/07/18

The whole evening was delightful. The lamb you served was cooked to perfection. I can't even remember the last time we had anything so delicious. We also enjoyed hearing all your stories. My wife and I had a wonderful time. We would definitely do it again!

07/07/18

Leah

02/18/18

We had a great time and learned a lot today. Thank you, Chef Frank!

02/18/18

Reviews Chef Frank received outside of Cozymeal

Xavier

01/11/18

I had a nice experience with Chef Frank — he is an excellent host and his food is fantastic. His place is close to beautiful golf courses surrounded by trees and green everywhere — you feel calm and relaxed as soon as you enter, where he also offers a nice selection of music. His food was tasty and the portions were perfect. One of my favorite plates was the pork with red peppers because of the mixture of sweet and salty. I also liked the fish with olives...delicious. At the end, I enjoyed two desserts made with nuts and brown sugar, perfect with a glass of champagne or a cup of coffee. Frank comes from Chicago and so do his flavors. I highly recommend Chef Frank for your next culinary experience.

01/11/18

Chef Frank

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Tampa’s Ybor City Bites and Sips

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Homemade Pasta and Panna Cotta

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Pappardelle Pasta From Scratch