Shane Frisco finds inspiration in many different and sometimes surprising sources. A piece of artwork, a
childhood memory, a movie, or a magazine article all have the potential to inspire. He starts all of his ideas by first
drawing the dish presentation on his ipod, then later figures out how he’s going to make it.
Frisco considers himself an artist first and a chef second. “I have always made art using mediums such as paint,
clay, plaster, fabric, music, computer graphics. . . food is just my medium”, says Frisco. “[Food] is my favorite
medium of all. I love how it appeals to every sense and yet fulfills a very basic need – nourishment.”
His diverse talents and appreciation for the creation of all things edible (which he considers gifts from God) is
what inspires him to press on to discover unexplored techniques, stylings, and flavor sensations.
Frisco believes that every component should be able to stand alone as its own dish. Even a simple ingredient
such as an onion should be able to be served all by itself and wow the diner. To that end he holds to the
perspective that the combination of thoughtfully paired spectacular components is what makes a masterpiece.
For Frisco, a well-developed dish combines the elements of aroma, plate styling, taste, texture, temperature, and
childhood memory, a movie, or a magazine article all have the potential to inspire. He starts all of his ideas by first
drawing the dish presentation on his ipod, then later figures out how he’s going to make it.
Frisco considers himself an artist first and a chef second. “I have always made art using mediums such as paint,
clay, plaster, fabric, music, computer graphics. . . food is just my medium”, says Frisco. “[Food] is my favorite
medium of all. I love how it appeals to every sense and yet fulfills a very basic need – nourishment.”
His diverse talents and appreciation for the creation of all things edible (which he considers gifts from God) is
what inspires him to press on to discover unexplored techniques, stylings, and flavor sensations.
Frisco believes that every component should be able to stand alone as its own dish. Even a simple ingredient
such as an onion should be able to be served all by itself and wow the diner. To that end he holds to the
perspective that the combination of thoughtfully paired spectacular components is what makes a masterpiece.
For Frisco, a well-developed dish combines the elements of aroma, plate styling, taste, texture, temperature, and
Part of his craft is knowing when more is too much, and when to push a dish to the extreme. He quickly establishes what is not needed as opposed to
what identifies the flavor profile of a dish.
Best known for his ability to instruct others, Frisco's simple approach to cooking and teaching is an art in and of itself. He improves students’
confidence through encouragement, showing them how to push past their own limitations in the kitchen.
After having many challenges regarding his personal health, Frisco has studied, learned, and practiced in length, healthier alternatives to typical
methods. He is well adept in special diets such as those pertaining to diabetes, hypoglycemia, diverticulosis, hypertension, and celiac disease, and
always cooks gluten-free.
Currently he resides as the chairman of the American Culinary Alliance, and the Executive Chef of Better Way Gourmet. He is a restaurant and food
service consultant a personal and private chef, founder of the Central Florida Culinary Club, a cooking instructor, and the host of the “Ask the Chef” radio
broadcast.
what identifies the flavor profile of a dish.
Best known for his ability to instruct others, Frisco's simple approach to cooking and teaching is an art in and of itself. He improves students’
confidence through encouragement, showing them how to push past their own limitations in the kitchen.
After having many challenges regarding his personal health, Frisco has studied, learned, and practiced in length, healthier alternatives to typical
methods. He is well adept in special diets such as those pertaining to diabetes, hypoglycemia, diverticulosis, hypertension, and celiac disease, and
always cooks gluten-free.
Currently he resides as the chairman of the American Culinary Alliance, and the Executive Chef of Better Way Gourmet. He is a restaurant and food
service consultant a personal and private chef, founder of the Central Florida Culinary Club, a cooking instructor, and the host of the “Ask the Chef” radio
broadcast.
BIO
quantity. If any of those elements miss then the dish falls flat.
