Chef Frank Abbinante
With more than 20 years experience in the culinary trade, Chef Frank Abbinante is currently creative arts consultant for his own business, “Chefs on the Run.” He does a wide variety of tasks; TV and radio shows, teaching, catering, developing products. “It’s lots of fun,” he says. “I’m literally a chef on the run!”
“It’s lots of fun … i’m literally a chef on the run!”
Frank helped to promote B.C. Brand products at the B.C. Tree Fruits booth during the 2006 CPMA convention. The simple yet elegant dishes he created for the event reflect his years of varied training and extensive travelling: grilled apple wrapped in prosciutto and goat’s cheese with a creamy balsamic glaze; an apple and pear sambuca flambé served with vanilla gelato and toasted macadamia nuts.
Frank comes by his talents naturally. Both of his parents and grandmothers cooked. “We had mostly a Mediterranean diet. I woke up to smells of sauces and espresso… fresh fruit always on the table. Meals combined our Canadian and Italian heritage.” That same combo of heritage showed up in the garden too. “My dad used my hockey stick to stake up his pomodoro tomatoes!”
He started his career when only 15 years old, working at the Vancouver Sheraton. At 24, he topped 300 other candidates to earn his post as executive chef at the Canadian pavilion at Expo 88 in Brisbane, Australia. He prepared meals for heads of state, royalty, public figures, and celebrities.
“My style of cuisine is based on using healthy, natural ingredients and keeping things fresh by using local ingredients,” says Frank. This philosophy is reflected in his ideas for fresh fruit.
- Serve cherries in their natural state and highlight with brandied liqueurs and ice cream or yogurt.
- Try a salad mixed with succulent B.C. Brand peaches or apricots, lemon juice, chopped nuts and fresh chilies.
- Or for a side dish with Mexican flair, take some fresh apricots, grill them and braise with fresh lime and cilantro. “Fruits have beautiful natural sugars that are brought out during grilling,” he says.
- Take a light approach. Use fresh herbs like mint; nuts such as walnuts, pecans, almonds; and fresh citrus juices. “Don’t douse everything with 10 different flavours.”
“I grew up surrounded by fresh ingredients from the garden and fruit trees in our back yard. Later I was fortunate enough to have great chefs as mentors and teachers. I absorbed it all. I tell people I did not choose the food business. It chose me!”
