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USD $150.00
Available Dates

USD $150.00 / Person

Basic cooking
Open 24/7

learn basic food preparation and knife skills for a celebrity chef. Each session will advance your knowledge and add to your food resume

Your house San Diego, california United States 92106
About the service provider

Food should be an experience and an event each time to dine or create. Food always tastes best when it is made with heart. Frank Terzoli burst into the limelight in the 2006-2007 season of Top Chef with a big bold personality. Bringing a generous portion of zesty attitude to the television kitchen, Frank earned himself the nickname “Frankie the Bull” from his fellow contestants on the show. His Television appearances have included several shows on the Food Network and Fox with a recent crowning as the winner of Cutthroat Kitchen and Cutthroat Kitchens Masters. His appearances include Chefs Wanted, Food Court, Spike TV series Coaching Bad, Couples therapy and Man Vs Child .Frankie will be competing on Beat Bobby Flay in October of 2018. Long before his fame on TV, Terzoli has been making his mark in the world since the early age of 10. Starting with the launch of his culinary career, (a pint-sized Sous chef at a local San Diego Italian Restaurant), Frankie’s career would take many different turns in his pursuit of better food for the world’s consumers. The Son of an immigrant fisherman and with the vision for the future of Quality Seafood he immersed himself in learning every aspect of the seafood industry from the water to the plate. He was licensed as a Captain at the unheard of age of 22 and has own and worked for Seafood companies all over the world. From international sales, to hundreds of millions in annual purchasing of Seafood, Frankie is considered by an expert on the seafood industry. In 2012 he was task by an IBM company to create a Global seafood traceability system which went to market in 2015. He currently works on both the Oceans and Seafood Market’s Teams at the World wildlife Fund as a Senior Program Officer on Seafood Traceability.

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