Earl Frederick
Earl Frederick grew up in the Hudson Valley area of New York (Home of The Catskill Mountains and The Culinary Institute of America). He learned the importance of scratch cooking from his grandmother and her siblings. They grew up as sharecroppers in rural North Carolina, so there were no shortcuts when it
came to preparing a meal, especially for a family of 17. Southern Cuisine and Caribbean Cuisine influences Chef Earl’s style of cooking, although he is classically trained in both French and Italian Cuisine. He graduated with his Associates Degree in Culinary Arts from the prestigious Johnson & Wales University in Providence, RI. He later received Hospitality Management training at The University of Hawaii at Manoa and a Bachelor's Degree in Business Administration from Warner Pacific College in Portland, Oregon.
Chef Earl has worked for corporations such as Walt Disney World, Club Med and Nordstrom and was a private chef in Orlando and Miami, Florida. He currently teaches at-risk youth how to cook and is attending the Oregon Culinary Institute's Weekend Baking & Pastry program, in order to be a well-rounded, advanced culinarian.
Earl is the co-founder of The Portland Kitchen (non-profit 501c3), an emerging culinary after-school program providing high school youth the business skills and nutritional education needed to budget, plan and prepare for life. It will be going live soon.
came to preparing a meal, especially for a family of 17. Southern Cuisine and Caribbean Cuisine influences Chef Earl’s style of cooking, although he is classically trained in both French and Italian Cuisine. He graduated with his Associates Degree in Culinary Arts from the prestigious Johnson & Wales University in Providence, RI. He later received Hospitality Management training at The University of Hawaii at Manoa and a Bachelor's Degree in Business Administration from Warner Pacific College in Portland, Oregon.
Chef Earl has worked for corporations such as Walt Disney World, Club Med and Nordstrom and was a private chef in Orlando and Miami, Florida. He currently teaches at-risk youth how to cook and is attending the Oregon Culinary Institute's Weekend Baking & Pastry program, in order to be a well-rounded, advanced culinarian.
Earl is the co-founder of The Portland Kitchen (non-profit 501c3), an emerging culinary after-school program providing high school youth the business skills and nutritional education needed to budget, plan and prepare for life. It will be going live soon.