Chef Frank Terranova
Johnson & Wales University
Providence, Rhode Island
Frank Terranova is an associate instructor at Johnson & Wales University's prestigious College of Culinary Arts. He is the host of Cooking with Class, a daily television cooking segment on Channel 10, the NBC affiliate in Providence, RI.
Terranova's culinary career began at the popular Twin Oaks Restaurant in Cranston, RI, where he worked as a chef for 15 years. Prior to joining the faculty at Johnson & Wales, he was a culinary instructor at high schools in Massachusetts. Terranova also was executive chef of the Culinary Arts School at Rhode Island School of Design.
A seafood and grilling specialist, Terranova has been named the grand prize winner in national seafood and smoked foods competitions. He is the recipient of numerous other medals and awards for his culinary accomplishments.
With a culinary career that spans 30 years, Terranova is a certified executive chef and a certified culinary educator through the American Culinary Federation (ACF). He resides with his family in Cranston, RI.
Cookbooks: Frank Terranova is the co-author of New Paradigm Cooking: A Tasteful Shift in Healthy Eating, published by Favorite Recipes Press (1996). The book was developed to feature healthy foods that taste great. Registered dietitian Nancy Sandbach co-authored the book, and recipes include a nutritional profile and a wine selection is provided for each entrée. New Paradigm Cooking is available at www.amazon.com, as well in bookstores throughout Rhode Island, or by calling 401-942-3215.
Questions and Answers with Chef Terranova
Why did you become a chef? What do you find is most enjoyable about it? I love to cook, it's as simple as that. Even when I leave work, I still cook. I'm a chef at work and at home. Cooking offers creativity and a great deal of opportunity.
What do you enjoy about cooking with cheese? Cheese is versatile - it can be eaten straight, you can cook with it, smoke it, try many things with it. Cheese is easy to factor into recipes. Most people love cheese so it can be used in a wide variety of dishes. Also, kids love cheese, so you can use it as an ingredient in a recipe kids might not try because the cheese disguises other ingredients.
You have used New England cheeses in many dishes, why? We have some of the best cheeses in the country made right in our backyard. These cheeses increase the flavor profile of many of my recipes. For instance, I'm updating an old-world tradition, Welsh Rarebit, which calls for a sharp cheddar. Some of the finest quality, sharp tasting cheddars are made in Vermont, so I'll use those cheeses.
Do you have any unconventional ways to work with cheese?
Yes, I love to smoke cheese. Smoking gives a different flavor profile to many types of cheeses. It's relatively easy - just place the cheese in a ready smoker for about 10 minutes. Then use it on sandwiches, or pizza rustica, a double crust pizza. Or, break up the smoked cheese and blend it in a food processor with milk and onion for a simple summer dip.
Frank Terranova is an associate instructor at Johnson & Wales University's prestigious College of Culinary Arts. He is the host of Cooking with Class, a daily television cooking segment on Channel 10, the NBC affiliate in Providence, RI.