Gene Frank's 10 Question Interview: Be Adventurous!

Gene Frank is an Illinois native, with a wide range of culinary influences from the lands of the Midwest, to Miami, to classic southern style cooking. Gene graduated from the Culinary Institute of the Carolinas at Greenville Technical College. We are so excited for the opportunity to work with him as our new Culinary Instructor. Learn more about Gene’s journey here!

1. Tell me about yourself. Where are you originally from? How long have you lived in Greenville? Where did you go to school?

I am originally from the small town of Oquawka, IL, but my family moved to Charleston, SC in the late 80’s. I met my wife while we were both in the Marine Corps, and we got married in San Marcos, CA in 2000. We have three grown children and a few bonus grandchildren. We lived in the Charleston and Denmark areas of South Carolina before moving to the Upstate in 2010 to be closer to her parents, who had moved here from Miami a few years earlier.  After the Military, I spent most of my adult life serving my local by working in emergency services. I obtained my culinary education came from the Culinary Institute of the Carolinas at Greenville Technical College.

2. When did you decide you wanted to be a chef? What drew you to the culinary world? 

I have always enjoyed cooking, whether it was for my wife and kids, or the guys at the firehouse. So, it almost seemed natural to move in that direction when moving away from emergency services. I find a peace in it, where I can harmonize with a dedicated team of individuals working towards the same goal of providing a service to a customer with a need.

3. How would you describe your culinary style? 

I would say that my culinary style is very eclectic. I enjoy cooking foods from all corners of the world and everything in between that our melting pot of a country has to offer. However, the staple you will always find at the ready in my kitchen is garlic and a form of chipotle.

4. Who or what are some of your culinary influences? Do you find inspiration in people, experiences, restaurants, etc.?

I tend to find influences in my heritage, those whom I share my life, and the experiences I’ve had. Having an indigenous background, I enjoy using ingredients and flavor profiles that are native to the lands of the Midwest. My wife is from Miami which has heavy Cuban, Caribbean, and South American influences that excite my palate. My time spent stationed in Southern California, and serving with multiple cultures opened my eyes to so many amazing foods that I still enjoy sharing today.

5. Favorite and least favorite dish?

My all-time favorite dish would be my dad’s chili. It always marked the start of winter and could easily be found throughout those long cold months. It was also the first recipe that he passed down to me, that I have also passed down to my own children. The dish I was subject to for many years as a child that I absolutely hated then and I hate now is liver and onions.

6. It's midnight, what late night snack are you grabbing?

Most likely, I’m grabbing some blackjack cherry or cookie dough ice cream. I have a heavy sweet tooth that can get me into trouble if allowed.

7. You get to pick someone to eat dinner with, dead or alive, fictional or historical. Who is it, and why?

I would like to have a meal with Jim Thorpe, Gold Medalist of the 1912 Olympic Games. His time as a college track star is what lead him to the Olympics, where he competed and medaled in two separate events. As the Bo Jackson of his time, he was a professional baseball player, professional basketball player, a college and professional football player, and the first president of what later became the NFL.  He was also an Native American of the Sac and Fox Nation. As a Native American he faced struggles in life that many did not, as well losing everything during the Great Depression, yet he continued to fight. There is a town in Pennsylvania that is named after him with a statue of his likeness in the town square. He was a member of the tribe where my heritage is. With my connection and his awe-inspiring tenacity to overcome many struggles, I would love to sit down and share a meal with him to learn more about his life and experiences.

8. How has working at Project Host shaped/changed your view of Greenville? 

Greenville has always been a beautiful place for me, full of fun and excitement. I enjoy beating the glass at a Swamp Rabbits game while eating a salted pretzel, at the same time going to the Peace Center to see an amazing Broadway show. Being a part of Project Host has allowed me to continue to see that beauty through fellowship and service to the community. It is my belief that it takes not just the exciting things to do, but also the love of service for others to make a place beautiful.

9. Any fun tips or tricks for a beginner chef? 

Be adventurous! If it sounds like fun and flavorful, then go for it, but don’t be afraid to throw it out and say, “Nope, that was not it.” In the beginning, I always wanted everything to be perfect the first time and was afraid of something coming out bad. Now if it doesn’t work, I learn from it and start over keeping what worked and noting what didn’t. Also, everyone’s taste is different, so just because you like something doesn’t mean everyone else will, and that’s okay too!

10. Best spot to grab dinner in town? Why, and what should we order?

Tupelo Honey is the spot for me. I would recommend going there to anyone in town. Going at dinner time is where it’s at, and without a doubt I’m going after the bistro filet & potato. Yeah, yeah, yeah steak and potato’s right. But what really rounds this dish out is the broccolini sautéed with elegance, just the right amount of char on those florets, and the plate wrapped with the cowboy butter. It just hits those taste buds in the most sensational way.