Here’s how Sclafani’s Cooking School is founded in practical experiences. History:

Frank P. Sclafani, Sr., CEC, FMP opened the Sclafani’s Cooking School, Inc. in Metairie, Louisiana, in 1987. The school is celebrating 24 successful years of Commercial Cook/Baker skill training and job placement assistance for our culinary graduates.  We serve the entire foodservice hospitality industry as a culinary training and employment resource. The impact of our 2000 commercial cook/baker alumni provide recognition and training credibility for graduates to be employed in culinary positions in hotels, restaurants, country clubs, casinos, offshore catering and others.

Chef Frank is an active member of the American Culinary Federation - New Orleans Chapter and was chosen
as their “1994 Chef of the Year”. He is a Certified Executive Chef (CEC) certified by the American Culinary Federation.  Chef  Frank  successfully  completed  the  Foodservice  Management  Professional (FMP)  requirements to be certified by the National Restaurant Association Educational Foundation. 

Frank started his culinary career in the early 1940s when Papa Pete Sclafani opened Restaurant Sclafani in
Mid City New Orleans, La.  It became nationally known and specialized in a very large menu of Italian, Steaks, Seafood, Poultry, Salad Bowl mixed at table side and more.  Frank was eager to learn the restaurant business from his father starting in the kitchen and moving to silver service in the dining rooms.

During the summer this father and mother would leave Frank in charge of the restaurant and vacation out of
the country for 2 to 3 weeks at a time.  Frank and the employees enjoyed the confidence that Papa Pete placed in them and the successful management they preformed.

A new Restaurant Sclafani was built in 1958 and the entire staff moved to 1315 North Causeway Blvd. in Metairie, La.  After graduating college, Frank gained 27 years of professional culinary experience working up to become owner/executive chef. This was a popular location for celebrities, businesses, banquets and wedding receptions. In 1958 he managed a staff of 150 employees in a landmark restaurant that provided table cloth seating for 500 guests,

At Holy Cross High School in New Orleans, Frank was a four-year varsity athlete letterman and co-captain of
the football and track teams. In 1958, he graduated from St. Edward’s University in Austin, Texas with a degree in science.  He served as a staff sergeant in the Louisiana Air National Guard as an air-o-medical specialist. Throughout his professional career, he served on many civic and professional organizations and boards: Area Council of Boy Scouts of America Board, Commercial Bank and Trust Board, Carrollton Rotary Club Board, New Orleans Chapter American Culinary Federation Board, and others. He is currently a member of the Louisiana Restaurant Association, the Chamber of Commerce and other professional organizations.

Chef Frank participates as a judge for food competitions sponsored by the American Culinary Federation local
chapters. His staff and students were especially proud to have cooked for the three Past United State Presidents; Gerald Ford, Jimmy Carter and George H. Bush.


Jefferson Parish Louisiana Department of education and training office was the first to award skill training grants to our students and remains the main source for WIA/ITA grants for our participants.  Other parishes contribute WIA/ITA grants, New Orleans, River Parishes, Terrebonne and others. Tuition students are a regular part of our student enrollment.

Sclafani’s Cooking School, Inc. is licensed by the Louisiana State Board of Regents as a Post-Secondary Prporietary School.