Carpenter or chef – the choices were there and a chance visit to a culinary classroom solidified his decision. Frank Costantino loved cooking since he was very young helping his dad cook at home on the weekends. Little did he know at that time that his life would be filled with the challenges and joys of being a chef and educator. From an early beginning when a guidance counselor proclaimed that he was not college material until he completed the requirements for a doctorate in education – Chef Costantino proved the skeptics wrong. Listen in as this now Vice President and Program Director of the New York Culinary Institute at Monroe College, culinary competition coach, accomplished chef, and self-driven entrepreneurial spirit talks about his three guiding principles: Pride, Passion, and Professionalism. He has always set the bar high and in the process built a team of like-minded professionals who are dedicated to investing in student development and success. This is an inspiring interview for every program director, culinary instructor, college administrator, culinary student and chef who seeks to hire well-trained graduates.

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