As a child, Franklin Becker cooked a lot with his mother, essentially serving as her hands after a stroke left her partially paralyzed. He has worked in restaurants since age 14 and later gained acclaim for his work at Local, Capitale and Trinity in New York City before taking the helm as executive chef at Brasserie.Becker, who was diagnosed with type 2 diabetes at age 27, also is the author of “The Diabetic Chef,” which was published in 2005. In addition to his restaurant ...
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