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Home » Our Chefs » Justin Frazer
Justin Frazer
Justin Frazer began cooking as a part-time civilian line cook for the United States army in Heidelberg, Germany to finance his fledging music career. However once in the kitchen he excelled to the point that, upon his return to the US, he decided to pursue cooking as a full time endeavor. Justin began his formal training by cooking under French Master Chef Raymond Ost at Sandrine’s Bistrot in Cambridge, MA. After two years Justin spent three months in Strasbourg, France cooking and training under French Master Chef Jean-Christophe Langs at the Michelin starred La Vieille Enseigne. Currently Justin cooks at Patois in Brooklyn, NY.
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Chef Frazer’s recipes and techniques
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The Right Way to
Carve a Chicken
instead of just tearing it apart with your fingers |
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How to Make Paté
it ain't chopped liver |
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Mastering the Omelette
light, fluffy and flippable |
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Choosing and Using the Right Knife |
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Make you own Mayonnaise |
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Mashing the Potato |
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Crab Cakes |
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Crispy Fried Calamari |
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Carving the Turkey |
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French Toast |
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Roasting the Beef |
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The Perfect Hamburger |
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