Too Many Cooks in the Kitchen - Frank Giglio #85


My good friend and brilliant chef Frank Giglio joins me in-studio at the ReWilding headquarters for an in-depth interview on how to set up your home kitchen for culinary mastery. Frank has apprenticed directly under some of the top chefs in the US and became a classically trained chef at the New England Culinary Institute. Living on an off-grid homestead with his family in Maine, he focuses on sustainable cuisine, seeking the highest quality foods grown locally and harvested in season.

Our conversation is full of laughs and practical tips to completely revamp and upgrade your kitchen from the mind of a chef and homesteader. I’ve gleaned a great deal of my own culinary knowledge directly from Frank, and I think you’ll be inspired by his down-to-earth approach and pragmatic advice! Enjoy & happy pantry-flushing (;

Episode Breakdown:

  • How Frank got started with cooking
  • Off-grid homesteading in Maine
  • Doing a pantry flush
  • Frank’s starter spice rack recommendations
  • The 3-finger pinch
  • The culinary purpose of salt
  • Vinegar comparison
  • Dry goods to always have on hand
  • Sweeteners
  • Oils
  • Essential tools for the home kitchen
  • Frank’s key cooking lessons
  • Three Lily Farm’s Cookery Club
  • Fermentation Fundamentals
 
 

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Meet Frank

Frank Giglio apprenticed directly under some of the top chefs in the US, which instilled a deep understanding of the creative process in working with food. He became a classically trained chef at the New England Culinary Institute in Montpelier, VT, Years later would go on to graduate from The Institute for Integrative Nutrition in NYC. While Giglio’s culinary offerings are based in classic technique and traditional foods preparation, he has also been immersed in using food as medicine. Wearing his chef’s hat, he focuses on sustainable cuisine, seeking the highest quality foods grown locally and harvested in season, supporting the crucial farm to table method of preparing food. Frank and his family live off-the-grid in midcoast Maine, where enjoys spending as much time as possible outdoors, which he believes directly influences his time in the kitchen.

Giglio's adventurous culinary offerings have been showcased throughout the health community as Frank is the featured chef for Dr. Alejandro Junger’s NY Times Best-Selling Clean Eats Cookbook. Through his many ventures and projects, Frank Giglio is helping to bring the local and sustainable food movement to communities everywhere, making it extremely accessible and incredibly delicious!