An interview with chef Franklin Becker

08/14/2007 | Nation's Restaurant News (free registration)

Chef Franklin Becker, who grew up helping his mother cook after she suffered a stroke and started working in restaurants when he was 14, is the executive chef at Brasserie. He also is the author of "The Diabetic Chef" and is organizing a fine-dining event in New York City titled "Autism Speaks to Wall Street: A Celebrity Gala," to help fund research for those affected by autism, including his son Sean. He discusses his chef's tastings, autism and more in this interview.

View Full Article in:

Nation's Restaurant News (free registration)

Published in Brief:

SmartBrief Job Listings for Food & Beverage

Job Title Company Location
Teaching Associate (Hospitality Management) - Department of Food Science and Human Nutrition
University of Illinois at Urbana-Champaign
Urbana, IL
Director - CIA Consulting
The Culinary Institute of America
Hyde Park, NY
Culinary Arts Faculty
The Culinary Institute of America
Hyde Park, NY
Director of Food and Beverage Operations
The Culinary Institute of America
San Antonio, TX
Executive Chef - Instructor
The Culinary Institute of America - Nao Restaurant
San Antonio, TX