Carol Frazzetta

The International Association of Cooking Professionals, which demands the highest standards from all its members, certified Carol as a member in 1982, and accredited Carol's Cuisine in 1986. She is also a member of the New York Association of Cooking Teachers.

Carol writes columns and feature articles for numerous publications, including the Staten Island Register and the Islander, and was the cooking columnist for the Staten Island Health and Restaurant Guide.

In addition to teaching classes at Carol's Cuisine Cooking School, since 1972, she taught International Cuisine at the College of Staten Island Continuing Education Program, and the Port Richmond High School Culinary Arts program. She also developed and taught classes for participants in the Staten Island Hospital Opt-Fast diet program.

Carol's recipes and food have been featured on radio (WOR - Joan Hamburg) and television (Another World, Staten Island Live, TV Food Network - "Dining Around," featured Carol's Cafe and Pub. Carol was on NBC with Ralph Penza in a documentary about Staten Island. Staten Island Cable did an hour program about Carol and a cooking class titled "Dining on Lobster."

Carol has been interviewed and featured in the New York Times, the New York Daily News, the Staten Island Advance, The Staten Island Register, the Islander and the Staten Island Health and Restaurant Guide. Her recipes appear in the James Beard Celebration Cookbook, the International Association of Cooking Professionals Cookbook, and her first cookbook Carol's Cafe Pasta Sauces.

Carol is the owner, director and teacher at Carol's Cuisine School of Creative Cooking, which she founded in 19721 in Staten Island. She also owns, operates, and is the executive chef and pastry chef of the four star restaurant, Carol's Cafe, which the prestigious Zagat Guide calls "the best (restaurant) Staten Island has to offer.

Carol's Cafe has been a four-star restaurant since it opened 11 years ago. Just reviewed on January 2, 2004, 4 stars.

Chef's Recipes :

Brandade of Chilean Sea Bass & Pea Compote with Black Truffle Butter
Daffy Duck Breast

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