Where else? 
I love when there are a lot of things going on in the kitchen.
Spur of the moment things . . .Very spontaneous, let’s get it done,
fly by the seat of my pants. Just make it happen.
January 2015 Issue / Vol. 3, No. 1                               It’s one of the thing I absolutely love.



James Beard Best Chef:
Southwest, Nobuo Fukuda

Mixologist Ciaran Wiese

January 2015
Chef's Larder

Inside Daniel Mangione's Pastry Shop

Find out Executive Sous Chef Chaz Frankenfield's most memorable kitchen moment on our
Facebook page!

Your brain on Rosemary

Check Out This Stout

Ice Wine: Darling of Desserts or Ice Queen?

Proof: An American Canteen

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Synopsis: Executive Sous Chef Chaz Frankenfield, Sheraton Downtown Phoenix

As the youngest of seven kids, Chaz Frankenfield doesn’t stray too far from the classic descriptors of the “baby” of the family: Carefree, easygoing, fun-loving, affectionate, sociable, and they like to make people laugh. The rest of the list reads: Manipulative, spoiled, financially irresponsible and rebellious. But we won’t go there. We don’t have to, because Frankenfield, fortuitously, got and, intelligently, acted on, wise counsel (actually a series of shoves). The first shove came when Frankenfield enrolled in a Vo-Tech culinary arts program. The teacher, a CIA grad, recognized his talent and pushed him a little harder than the rest of the class. “He was always challenging me to, Do more. Do more. I worked my way up in the program, and in my senior year, I was like, Okay, what am I going to do?” The senior didn’t know much about the culinary world at the time, and so he went to the guidance counselor, who gave him brochures from Johnson & Wales and the Culinary Institute of America, Hyde Park. Then he asked his Vo-Tech instructor which school he should attend and got Shove #2. “He took the Johnston & Wales brochure and said, You go to the CIA.” His instructor told him he’d write a letter of reference, as alumni often do; and Frankenfield got accepted three months later. He was 18 years old. Recipe for Farro Salad with Citrus and Basil Oil, featuring seared salmon, farro, tomatoes, artichokes, Kalamato olives, spinach, basil, sherry vinegar, extra virgin olive oil, Dijon mustard, and Basil Oil; Arugula and Goat Cheese Salad, featuring arugula, frisee ettuc, roasted red peppers, goat cheese, chives, basil Balsamic Dressing has balasmic vinegar, Extra virgin olive oil, Dijon mustard, shallots, oregano