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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, 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.
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