Hartland's Savvy Chefs
Black Rock's Apple Crisp: Chewy and Gooey
Restaurant's chef shares its signature dessert recipe from owner's family.
Frank Matthews started in the food business at the age of 14, but his interest in food started long before that. "My mother (Dianne) was an excellent cook," Matthews said. "I've had an interest in food all my life. All of my training comes from finding and training with the best chefs." Since that time, he's perfected his craft under the guidance of chefs who've mastered one art or another, primarily at what he calls "white tablecloth" restaurants, changing positions just about every year for 10 years to ensure he trained in a variety of cuisines. Some of the places he worked during this time included Chuck Muir's restaurants, MK (Michael Kornick) in Chicago, Sweet Lorraine's in Southfield and the Blue Martini and Dick O'Dows, both in …
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