Be Brave, Dream Big

Frank Campanella dares to seize bold dreams. 

An acclaimed chef who spent 20 years wowing guests at restaurants in the mid-Atlantic region, Frank has found a perfect new niche through a touch of serendipity.

His path in the restaurant business began at age 15 when he needed a job and found one as a dishwasher in a restaurant. He worked his way up to the sacred world of an Executive Chef at 21. 

By the time he was 30, his expertise was invaluable in opening five restaurants, with the last one having a 250-seat capacity. 

Burned out, he made the tough call to step away from the restaurant business. 

At 38, he started a new career by cooking at home. “Now,” he explains, “I create healthier versions of dishes I’ve prepared as a chef, as well as create new and exciting recipes for the home cook and aspiring foodie.”

After posting photos of his dishes on Facebook and repeatedly being asked for recipes, he took the next step: Blogging.

He divides his time between experimenting and creating recipes, and cooking. He’s also fallen in love with photographing food, embracing the challenge of how best to showcase each dish. 

“It’s rewarding,” he says, “when I receive photos from all over the world of a dish made from my recipe. When someone makes your recipe and posts it on the Internet, that equals a 5-star restaurant review to me.”

Frank offers tips for wannabe chefs:

Before you go to culinary school, get a job in a restaurant as a bus boy or a waitress. Live it. Smell it. Sweat doing it. After a month, if you still want those grueling hours, then go to culinary school.

Get comfortable with a knife. People tend to strangle their chef knife and grab it in their hand. Hold the handle with your middle, ring and pinkie finger. Rest your index finger flat against the blade, near the handle and curled back. Your thumb rests on the opposite side of the blade. Let the knife simply rock and do all the work. And a dull knife is more dangerous than a sharp one. You’re more likely to cut yourself with a dull knife.

I crossed paths with Frank when he graciously offered to be a resource for a novel I am writing that features a chef. 

I wouldn’t be surprised if Frank has another bold dream up the sleeve of his chef coat. It will be fun to see it unfold.

Are you burned out? Longing to begin a new chapter in your life? When you reach out with two strong hands and you’re ready to work, your goal is within reach.

Frank’s journey proves it’s doable. By the way, his first cookbook is being published next year.

Check out Frank’s two websites. His keto/low carb lifestyle is reflected in amazing recipes on www.culinarylion.com. For recipes and grilling tips involving “flame and food,” check out www.grilling24x7.com.

Crave a sweet treat and you’re staying away from sugar and gluten?  

Throw out your skepticism and get your taste buds ready for a great keto dessert option. And yes, you’re reading the name correctly!

Flourless Bacon Avocado Brownies 

Ingredients

• 8 oz. mashed avocado
• 2 eggs
• 1/2 cup cocoa powder
• 3/4 cup Wondrose or keto sweetener of choice 
• 1/4 cup crispy chopped bacon
• 1/3 cup ChocZero Dark Chocolate Chips
• 1/3 cup mayonnaise (avocado oil mayo)
• 2 tsp vanilla extract
• 1 tsp baking powder

Instructions

• Preheat oven to 325 degrees F.
• In a blender, combine all ingredients except chocolate chips and bacon. 
• Blend until smooth; you may need to push down the sides of the batter to incorporate all ingredients.
• Prepare bacon. Either dice precooked bacon and sauté in a pan or cook bacon in the oven at 400 degrees on a sheet pan lined with parchment paper (about 20-25 minutes). You want crispy bacon, not chewy.
• After bacon cools, fold in half of it, plus half of the chocolate chips into the brownie batter.  
• Pour batter into a 9×6 baking pan lined with parchment paper, lightly sprayed with oil.  
• Top with remaining bacon and chocolate chips.
• Bake: 40-45 minutes.  Use a toothpick to test if brownies are cooked. Cool completely before cutting into squares.

For product recommendations and nutrition information go to Frank’s website: www.culinarylion.com.