Share This Profile
Share this profile on Facebook.
Link to this profile on LinkedIn.
Tweet this profile on Twitter.
Email a link to this profile.
See other services through which you can share this profile.
This profile was last updated on 4/11/10  and contains information from public web pages.
 
Background

Employment History

  • Instructor
    New York Restaurant School of The Art Institutes
  • Chef
    The New York Restaurant School
  • Teacher
    The New York Restaurant School
  • Assistant Chef
    Poet Laureate
  • Chef

Education

  • Master
    Columbia University
41 Total References
Web References
Virtual Vienna Net - A CULINARY POEM: SUGGESTION FOR A PERFECT VALENTINES DAY DINNER
www.virtualvienna.net, 11 April 2010 [cached]
For Chef Frank Lima, an instructor with the New York Restaurant School of The Art Institutes, food is poetry and poetry is food. Chef Lima is not only a former White House assistant chef during the Kennedy Administration, but a first runner-up for Poet Laureate of Queens, New York. As Chef Lima explains it, "Poetry and cooking are so similar -- they're both about feeling and aesthetics. The two are so intertwined, in fact, that Chef Lima named his cream of roasted red pepper soup Creme Kukhla Moo ("my doll" in Greek).
In addition to soup, which Chef Lima garnishes with crumbled feta cheese and fresh dill, he also likes ceviche with Champagne salsa -- lobster, shrimp and sea scallops marinated in fresh lime juice -- and garnished with cilantro and capers. Both the soup and ceviche can be made a day ahead and refrigerated.
...
from Chef Frank Lima, The New York Restaurant School
Poetry of Frank Lima > Woodland Pattern Book Center
www.woodlandpattern.org, 1 Jan 2000 [cached]
Frank Lima
...
Frank Lima Frank Lima was born in New York City in Spanish Harlem, 1939. His parents were Mexican and Puerto Rican. He received a Master's from Columbia University in 1975. During the '60's and '70's he published three books of poetry: Inventory, (Tibor de Nagy Gallery, 1964), Underground with the Oriole (E. P. Dutton, 1971), and Angel (W. W. Norton, 1976). In the late '70's Lima dropped out of the poetry world to devote his time to his family and pursue a career in the culinary arts. Trained in his youth in classical French cooking, he worked at the White House during the Kennedy Administration. He later became a teacher at the New York Restaurant School.
...
Frank Lima
Gainesville Today Magazine - Gainesville, Florida
www.gainesvilletoday.com, 30 June 2006 [cached]
For Chef Frank Lima, an instructor with the New York Restaurant School of The Art Institutes, food is poetry and poetry is food.Chef Lima is not only a former White House assistant chef during the Kennedy Administration, but a first runner-up for Poet Laureate of Queens, New York.As Chef Lima explains it, "Poetry and cooking are so similar , they're both about feeling and aesthetics."The two are so intertwined, in fact, that Chef Lima named his cream of roasted red pepper soup Creme Kukhla Moo ("my doll" in Greek).
In addition to soup, which Chef Lima garnishes with crumbled feta cheese and fresh dill, he also likes ceviche with Champagne salsa , lobster, shrimp and sea scallops marinated in fresh lime juice , and garnished with cilantro and capers.Both the soup and ceviche can be made a day ahead and refrigerated.
Frank Lima ( 1 ...
www.elinornauen.com, 1 Oct 2013 [cached]
Frank Lima ( 1 )
...
Tags: Frank Lima, Tom Clark
...
OK, I'm not going to make this blog a rolodex of the dead, but want to note that the poet Frank Lima died a day or two ago.
Perfect Entertaining - Free Recipes, Menus, Articles, Tips, and More for All Your Entertaining Needs
www.perfectentertaining.com, 7 Feb 2006 [cached]
For Chef Frank Lima, an instructor with the New York Restaurant School of The Art Institutes, food is poetry and poetry is food. Chef Lima is not only a former White House assistant chef during the Kennedy Administration, but a first runner-up for Poet Laureate of Queens, New York. As Chef Lima explains it, "Poetry and cooking are so similar -- they're both about feeling and aesthetics. The two are so intertwined, in fact, that Chef Lima named his cream of roasted red pepper soup Creme Kukhla Moo ("my doll" in Greek).
In addition to soup, which Chef Lima garnishes with crumbled feta cheese and fresh dill, he also likes ceviche with Champagne salsa -- lobster, shrimp and sea scallops marinated in fresh lime juice -- and garnished with cilantro and capers. Both the soup and ceviche can be made a day ahead and refrigerated.
Other People with the name "Lima":
Accelerate your business with the industry's most comprehensive profiles on business people and companies.
Find business contacts by city, industry and title. Our B2B directory has just-verified and in-depth profiles, plus the market's top tools for searching, targeting and tracking.
Atlanta | Boston | Chicago | Houston | Los Angeles | New York
Browse ZoomInfo's business people directory. Our professional profiles include verified contact information, biography, work history, affiliations and more.
Browse ZoomInfo's company directory. Our company profiles include corporate background information, detailed descriptions, and links to comprehensive employee profiles with verified contact information.
zirhbt201304