Becker-Franklin

Biography

Chef Franklin Becker

Chef Franklin Becker is the Co-Founder of Hungryroot.com, a direct to consumer vegan based platform. A graduate of the Culinary Institute of America, Chef Becker has worked in some of the country’s best kitchens. Most recently, Becker served as co-founding partner of Little Beet and Little Beet Table, as well as Culinary Director for all of Aurify brands. Prior, Becker was Corporate Executive Chef of the EMM Group (Abe & Arthurs, Lexington Brass, and Catch). In addition, Becker worked for New York’s Midtown mainstay, Brasserie, Starr Restaurant Group, Grand Hospitality, and Capitale.

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Chef Franklin Becker

Chef Franklin Becker is the Co-Founder of Hungryroot.com, a direct to consumer vegan based platform. A graduate of the Culinary Institute of America, Chef Becker has worked in some of the country’s best kitchens. Most recently, Becker served as co-founding partner of Little Beet and Little Beet Table, as well as Culinary Director for all of Aurify brands. Prior, Becker was Corporate Executive Chef of the EMM Group (Abe & Arthurs, Lexington Brass, and Catch). In addition, Becker worked for New York’s Midtown mainstay, Brasserie, Starr Restaurant Group, Grand Hospitality, and Capitale.

In 2013, Becker was invited to compete in Bravo’s Top Chef Masters. He’s a regular on television and has appeared on Iron Chef America, The Today Show, Dr. Oz, The Rachel Ray Show, Beat Bobby Flay as a judge, and more, and is the author of three cookbooks: Eat & Beat Diabetes, The Diabetic Chef, and most recently, Good Fat Cooking.

Throughout his career, Becker has received glowing reviews from such acclaimed critics as Gael Greene of New York Magazine, William Grimes of The New York Times, who wrote that Becker has “a talent for delivering big, punchy flavors,” and while Becker was at Capitale in 2003, Esquire’s John Mariani named it “Best New Restaurant in America.”

In his spare time, Becker works extensively with charities. Near and dear to his heart are autism related causes. Becker is the Chairman of the Board of Pop Earth, has worked closely with Autism Speaks, and has helped to raise more than $14 million dollars for various autism charities.

 

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What is your favorite NYC restaurant? And what is your go-to dish? Favorite ny restaurant is ABC Cocina for its relaxed vibe, great drinks and good food and my favorite dish is the Arroz con Pollo What is your ultimate meal? On a beach with friends and family, a bbq with lobsters and shrimp, live music, bottles of Notorious Pink Rose and Cocktails for all to enjoy. Maybe even a volleyball game What three things are always in your pantry? kosher salt, lemons, olive oil If you weren't a chef, what would you be? An actor or an activist If you could cook with anyone, who would that be? I would want to cook with Michel Bras or Massimo Boturra What’s your favorite NYCWFF memory? Winning burger bash, judges choice in 2011 was pretty memorable!!

Charred Sweet Potatoes with Smoked Sea Salt, Olive Oil and Chili

 

Ingredients:

Sweet potatoes

Olive oil

Smoked sea salt

Calabrian chili flake

 

Directions:

Bake the sweet potatoes in the oven at 350*F for 35 minutes.

Remove from the oven and allow the sweet potatoes to cool.

Preheat the oven to 500*F

Cut the sweet potatoes into wedges, and place flesh side up in a parchment lined sheet pan. Bake in the oven for 10-15 minutes until the flesh is caramelized and the skin is crisp.

Immediately drizzle olive oil over the potatoes, season with salt and chili flakes and serve or set aside to reheat for service.