Chef Franco Lania has quite a story and I identified with more aspects of his life than I initially thought I would. Speaking with him highlighted how people’s lives can be affected by the same events or life experiences even if they have never met nor interacted with each other.
Having survived the September 11 attacks by escaping the south tower, Franco discusses how cooking became theraputic for him in the aftermath, his new book “Cooking Inspired: Design Your Dish Design Your Life”, the origins of his cooking journey, living abroad, and more. I really enjoyed our conversation and I hope you all feel the same.
Let’s start with your backstory. How did you grow up and what led you into the culinary world?
I grew up in New Jersey, about 30 minutes from New York City. My parents got divorced as I was entering my freshman year of high school. It was a very bad split, and after that, I went wild for the longest time. What led me to the culinary world was my dad. Once I graduated from high school, he took me to a local gourmet supermarket to get me a job. He thought it would keep me out of trouble, teach me about being responsible, and earn my own money.
Describe what culinary school looks like in terms of the curriculum. In general, what type of information do you all learn that people may not know about preparing meals?
Culinary school is structured into distinct levels of expertise: basic, intermediate, and advanced cuisine. At a cooking school, you’ll master essential skills, such as safely handling a chef’s knife, creating classic sauces, and executing proper cooking techniques with confidence. Most of these techniques are grounded in French cuisine, so you’ll become familiar with important culinary terms and vocabulary in French, enriching your cooking knowledge and skills.
On September 11, 2001, I was a teenager living on a military base in Kentucky. I recall my art teacher turning on the television after the first tower had already been attacked. We thought it was an accident until the 2nd plane hit. After watching the towers fall, the school sent us all home. There was chaos in the hallways, students and faculty were panicked, and war was being discussed heavily, especially since our parents were soldiers. What do you remember about that day, and what led you to NYC?
I had recently returned to New York City after studying and working in a Michelin-starred restaurant in Italy. In the days leading up to September 11th, I was on a job hunt across Manhattan, eager to find work now that I was back in the United States. I secured a great position as a sous chef at a new, trendy Italian restaurant that was about to open in SoHo. The only requirement was that I needed to take and pass a Department of Health test to be officially hired, which is standard practice in food-handling jobs.
I was given three locations to choose from in the city for the test, and I opted for the World Trade Center location since it was closest to my home. This was a citywide proctored test, meaning many others would be taking it for their jobs as well. The test was scheduled for 9 a.m. in Tower Two on September 11th. This is why I was in the building on that tragic day.
When talking about life-altering events and the aftermath of them, life for us changed dramatically immediately. We were under lockdown, and getting onto the base became extremely difficult. Teachers who didn’t live on it were sitting in lines at the gates so long that some would miss the whole school day. Every entering vehicle was being checked thoroughly, and there were soldiers posted on every corner in tanks, jeeps with machine guns on the back, etc.
It took years for that to simmer down, and many of the soldiers got deployed, which caused a domino effect on the local economy. I say all that because we were almost 1,000 miles away from you at the time, but we had a lot of that trauma. I still believe nothing compares to being on-site at the time, though. How was your life changed afterward, and how did you manage, overcome, etc.?
After being evacuated from the second tower, I found myself caught up in the unfolding nightmare that was consuming lower Manhattan. I won’t delve into all the shocking details, but the experience felt surreal. Tragically, it was all too real and absolutely heartbreaking. My life was instantly changed; I began to question the significance of everything I had been doing with my career and in my life up to that point. The pursuit of my dream as a chef—working alongside famous chefs and learning their secret recipes—seemed utterly trivial after witnessing what had transpired. The real heroes on that day were the first responders and the brave everyday people who risked their lives to help others. I found myself no longer wanting to cook, feeling the need to move on from the culinary path I had been so deeply invested in.
Eventually, I overcame these feelings by returning to cooking, but with a completely different mindset. I started to focus on the fundamental aspects of the craft, such as chopping, washing ingredients, sautéing, and dicing. Engaging with these simple elements of a recipe helped draw me into the moment. It was within this process that I discovered the invigorating energy and healing power of cooking. I go much deeper into this in my book Cooking Inspired.
Tell me about your book, Cooking Inspired: Design Your Dish, Design Your Life. Using food as medicine is normally looked at from a physical standpoint. How does it also help with mental health?
My book is an inspirational memoir that highlights the importance of cooking, not just as a necessity but as a source of positive energy. While I don’t view food purely as medicine, it can certainly have that effect. I emphasize the physical act of cooking and the invigorating energy we can gain from even the simplest meal preparations.
Cooking can be incredibly beneficial for mental health. When we are struggling or facing adversity, one of the first things that tends to suffer is our eating habits. We often neglect proper nutrition during tough times, leading to a downward spiral where our minds and bodies miss out on essential nutrients. This lack of nourishment can hinder our ability to think clearly and develop a plan to overcome the challenges in our lives.
Engaging in even the most basic cooking for ourselves is crucial for pulling ourselves up when we feel overwhelmed. I delve deeply into this topic in my book, and I believe that many people can benefit from this perspective if they approach it with an open mind.
Why is every day a good day for making potato gnocchi? Also, describe the dish.
Potato gnocchi is one of my all time favorate things to make. The reason why every day is a good day to make it is the simple fact that when made right, it is an absolutely delicious and comforting dish to eat.
For someone like me, who is only familiar with the Americanized versions of Italian food (pizza, spaghetti, chicken alfredo, etc.), what would be the best 4-course meal for me to have that is authentically Italian?
An authentic Italian meal consisting of four courses could start with an appetizer of Bruschetta al Pomodoro with Burrata. For the main course, you could enjoy Tagliatelle al Ragù alla Bolognese, followed by Veal Saltimbocca alla Romana. To finish, you could indulge in a classic Tiramisu or Affogato al Caffè for dessert.
Tell me about your partnership with Tavola Tours.
I returned to college and earned my Bachelor’s Degree in Hospitality and Tourism Management from Florida International University in Miami, Florida. Tavola Tours is a boutique travel company that specializes in culinary and cultural adventures in Italy. We have many repeat travelers who participate in our fun and educational tours, and it has truly become a dream come true for me to open a travel company and build such a strong following among our travel groups.
What do you enjoy most about cooking at sea?
What I enjoyed most of all from being a cruise line chef was the extensive travel I got to experience, working with, and meeting people from all over the world.
I traveled around Europe a little bit growing up due to us being stationed in Germany for a few years. However, we never got around to visiting Italy, but I specifically remember meeting a new kid in 4th grade who had just moved to Germany from there. It has always stood out to me because he was the only person I knew at the time who had been or lived there. In what ways does Italy differ from the rest of Europe?
Italy is known as the “Queen of the Mediterranean!” It is situated, stretched out in all its glory, in the heart of the Mediterranean. It has been a crossroads of culture, gastronomy, and religion for millennia. This is what makes Italy so very special and different from the rest of Europe.
Name 5 great things about Palinuro.
Palinuro is a beautiful coastal village in the southern part of the Cilento National Park area, located in the Campania region of Italy. Five great things about this beautiful location are.
1) Spectacular Sea Caves
2) The Mythological History
3) Pristine, Secluded Beaches
4) Exceptional Scuba Diving
5) And of course, the authentic cuisine
Tell us about your experience on Food Network’s 24-Hour Restaurant Battle.
I had the opportunity to compete on Food Network’s 24-Hour Restaurant Battle not once, but twice. In my first appearance, I was selected by two models to join their team, and we dominated the challenge, coming out on top. I returned for a second round, was chosen for another team, and once again, we secured victory.
Having accomplished as much as you have in the culinary world, what makes a great chef?
What makes me a great chef is the fact that after almost 30 years, I am still at it and have never given up.
Tell me something about yourself that most don’t know.
I am obsessed with Reese’s Peanut Butter Cups!
Lastly, how can people keep up with you and your work?
People can keep up with me by visiting my chef website at www.francolania.com, on the Tavola Tours website at www.tavolatours.com, and of course, on Facebook or Instagram by searching Chef Franco Lania.
Photo by David Verdini.
Words + Interview by Tyrone Davis
