When not in front of the camera at WJAR-NBC Chef Frank Terranova was the Senior Instructor in the College of Culinary Arts at Johnson & Wales University’s Providence Campus for 28 years. He teaches Advanced Buffet Catering and Special Functions Operations and Ala Cart European Cuisine. He has received the College’s prestigious Escoffier Award, in recognition of his contributions in aspiring future culinarians as well as winning the Escoffier Award two other times. Won the Publishing Award, outstanding service award and professional development award and co-authored the New Paradigm Cookbook.

Worked as Executive Chef at the Turks Head Club, Executive Chef of the Rhode Island School of Design Culinary School, Owner of F&L International Catering. Also the first chef in R.I. to be given a variance in Sous Vide Cooking at JWU.

A Seafood food, grilling and smoking expert, Terranova has been named grand prize-winner in national competitions including the American Culinary Federation (ACF) National Seafood Challenge and the Cookshack National Smoking Competition and an individual special judges award in cold food presentations in the Boston Food Show. He has amassed 13 ACF medals and served as a team member for nine Johnson & Wales grand salon wins and a medal from the French Government at the Society Philanthropies. In 2008 he received a Bronze Medal in the Culinary Olympics in Germany.

Frank Terranova is currently President of A Class of Cooking LLC and is the chef for WJAR-NBC Sunday Brunch for the last 12 years. Frank Terranova holds a bachelor’s degree in Food Service Education from Johnson & Wales University plus A C.E.C. from the ACF and a Master Certified Food Executive.