45 minutes | Sunday, 11 August 2024
A Brooklyn Childhood and a Lifelong Culinary Passion
Ed Finn met Chef Franklin at the Press Club Bar and Grill while enjoying a delicious strip loin steak, mashed potato to die for, and a delicious and well priced bottle of Italian Montelpulciano. Chef Franklin was hosting a family dinner at the restaurant but it wasn't long before ourEd was a guest at that table and some great storytelling and revelry ensued. The Press Club Bar and Grill In New York has that indelible 1960s Swagger that I just adore. It is rare to find it these days and when you do it's a memorable treat that can be enjoyed ten times over. For our Sunday Show interview this week, Ed sat down with Chef Franklin Becker at the Bronze Owl - a new classic American Cocktail bar also offering the most delicious Italian fare and bites, (Ed thought the Pizza was one of the best he's ever had and he has travelled throughout Italy from Calabria to the Dolomites for many years).
"I started cooking Ed out of necessity. My mom became ill when I was 7 and my father was an awful cook. When my mom started to get better, I was constantly assisting her with holiday dinners and such. When I was 14, I joined the staff of a neighborhood restaurant and have not looked back these past 21 years! " (end of quote)
From humble beginnings in Brooklyn, helping his ailing mother in the kitchen, Franklin Becker's culinary journey has been nothing short of extraordinary. In my recent conversation with him, Becker recounted how these early experiences ignited his passion for cooking, which later became his medium for celebrating family, friends, and cherished moments.
From Bravo Chef to Entrepreneur
Chef Becker has left a very positive impression and contributed greatly over the past three decades on New York City's culinary landscape. Working at restaurants such as Catch and Capitale have garnered him accolades and recognition, including being named a Star Chef Rising Star. He was also a contestant on Bravo Television's "Top Chef Masters." Transitioning from a chef to an entrepreneur presented some huge challenges for Franklin and his partner, from construction projects and obstacles to the rather daunting schedule of managing restaurant operations. Working previously with great places like "the the Little Beet" (not so little) and The Manhattanville Market Food Hall gave Franklin incredible experience and complimented him in honing his rather unique brand of skill sets across the ever burgeoning and world leading New York food scene.
Point Seven: Celebrating the Earth's Aquatic Bounty
The most recent venture from Becker and Stephen Loffredo’s Hospitality Department is Point Seven. Situated in the iconic MetLife Building, this seafood-centric restaurant stands as a testament to Becker's commitment to sustainability and authentic cooking. Inspired by global coastal cuisines, the menu at Point Seven showcases diverse seafood preparations, marrying techniques with flavors from different countries. From indulgent luxuries like Live Scallop Ceviche to innovative dining experiences like "Sushi Unrolled," Point Seven promises a gastronomic journey like no other.
Fuori Dalla Cucina
Outside the kitchen, Becker is passionate about giving back to the community. Inspired by his son's journey with autism, he created the charity "Autism Speaks to Wall Street, Celebrity Chef Gala." For Becker, being a chef allows him to reach far and wide beyond the the boundaries of his many culinary establishments. As well as being a wonderful chef, culinary genius and creator of unforgettable gourmet experiences, Chef Franklin is now known to be a much sought after mentor, a great voice of excellence and practical engagement for his industry and a shining beacon of light, inspiration and hope for many people today from all sections of the culinary society.
As a big foodie and a bit of a culinary enthusiast myself, I am greatly inspired by meeting Chef Franklin during my few days staying here at the Martinique, Curio Collection by Hilton and I thoroughly loved the food and wines (and the ambiance and just great fun and professionalism with the team that Franklin has working for him here at the Press Club Bar and Grill and the Bronze Owl - Chef's like Franklin Becker, not only redefine the culinary landscape here in New York but also remind us of the great good that we can all do in just focusing on the passions that drive us all and in simple making a conscious effort of giving back. I don't think that anyone is as qualified for the title of "Those who Give Back" as much as Franklin Becker is.
I am very excited to hopefully secure a table for the New York Gala Charity Lunch in April 2025. I'm hoping that Ed Finn Travel's will have an exciting contribution from some very well known and gifted Irish Chefs and friends....