Profile

Frank commenced his career in St Joseph Trade school at 13 years of age where he completed a two-year commercial cooks course. After which, he was apprenticed to The Hotel Terminus, in The Hague, Holland. After finishing his apprenticeship, Frank moved on to the following positions:

• Commis Tournant, Anstel Hotel, Amsterdam
• Chef de partie, Sauer Restaurant The Hague
• Chef de partie Golf Club Wassenaar, The Hague.

Frank migrated to Australia in 1953 and his first job in Melbourne was as sous chef at the Savoy plaza, for several years, during which time he was promoted to Chef de Cuisine. After the Olympic games in 1956, Frank moved on to The World Standard Menzies Hotel. He than changed his career path to became the Executive Chef at Myers Melbourne and within a short time became the Food Group Merchandise Co-coordinator for Australia. A position that he held for thirty years, within the famous Myer Group, this responsibility involved Frank visiting all of the Myer food outlets across the country, to audit, advise and implement new menus and train kitchen staff and apprentice cooks. In addition he was responsible to organize recherche dinners for the directors of the Myer Group. Frank was an expert in the use of gum paste; he made numerous floral arrangements using the ancient art of gum pastry and won several gold medals at Salon Culinaires in Melbourne and Sydney for his excellence in this art form. Franks contribution to the training and development of the younger generation of chefs has been well documented and very well appreciated by everyone in the industry. Memberships, awards and achievements: Frank has received many awards to recognize his contribution to the culinary arts these included:

• Winner of the first Silver Chefs hat
• Captain of the first Culinary Olympic team to leave Australia
• President of the original Guild of Cooks (Catering Institute of Australia)
• Member of the Council of the William Angliss College
• Recipient Of Les Toques Blanches Pioneer status
• Certificate from the Roman Catholic Pope, for services rendered.
• The Silver Chefs hat bestowed on Frank was well deserved for his commitment to the very highest       standards of culinary art.