Chef Frank - Cooking with Chef Frank Dubinski - Culinary Artist and Connoisseur from Delaware

Perseverance
2009-12-19 21:58:54

Recently I've been presented with a few obstacles in my life. During this tough economy as well as this tough industry I work in, it's imperative to not fall down and let life kick you in the butt. A very good friend of mine and I always use to say that we would persevere the toughest times and become great people someday. I keep reminding myself that because I know I work my butt off, will pay my dues and become a great chef someday through hard work, dedication and perseverance.

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Inspiration
2009-12-04 08:26:23

In the competitive field that I work in, you have to try to stay ahead of the game. I've recently been finding inspiration from famous chefs such as Charlie Palmer, Bobby Flay, Thomas Keller and Jean Gorges, all of which have very successful restaurants in New York City. I've eaten at Mesa Grill, which is one of Bobby Flay's restaurants, and I can't wait to try out the other chef's places. Through browsing the websites of the other chefs I've gained the utmost respect for them and for the ingredients I use everyday.

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	Cream of Crab soup is probably one of the most recognizable soups on the Delmarva Peninsula. No matter where I am, I always seem to be asked the same question. "Man, how do you make your Cream of Crab... Get Recipe
*Perseverance* 2009-12-19 21:58:54 Recently I've been presented with a few obstacles in my life. During this tough economy as well as this tough industry I work in, it's imperative to not fall down and let life kick you in the butt. A very good friend of mine and I always use to say that we would persevere the toughest times and become great people someday. I keep reminding myself that because I know I work my butt off, will pay my dues and become a great chef someday through hard work, dedication and perseverance. (0) Comments *Inspiration* 2009-12-04 08:26:23 In the competitive field that I work in, you have to try to stay ahead of the game. I've recently been finding inspiration from famous chefs such as Charlie Palmer, Bobby Flay, Thomas Keller and Jean Gorges, all of which have very successful restaurants in New York City. I've eaten at Mesa Grill, which is one of Bobby Flay's restaurants, and I can't wait to try out the other chef's places. Through browsing the websites of the other chefs I've gained the utmost respect for them and for the ingredients I use everyday. (0) Comments