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Frank Turner

Frank Turner

Chef Turner is passionate about working with local farmers and Michigan food suppliers to provide ultra fresh certified organic products for all his guests. He believes the fresher the food, the better the flavor and nutritional value, which in turn improves the health of the entire community.

This quest for healthier food started during Chef Turner’s working experience at the Matt Prentice Restaurant Group (MPRG). During his 14 year tenure at MPRG, Chef Turner grew with the company and held various positions including Executive Chef, Assistant Corporate Chef and Managing Partner.

In March 2008, Chef Turner with MPRG opened the revolutionary new Henry Ford West Bloomfield Hospital in West Bloomfield Michigan. As the Executive Chef and Food and Nutrition Director, he maintained an overall 99% Press Ganey rating for two years. He developed and managed patient food service, catering, Henry’s (the hospital's destination café), and the hospital’s state of the art Demonstration Kitchen.

In January of 2011 Chef Turner was promoted to Culinary Wellness Director and into the senior leadership team at Henry Ford West Bloomfield Hospital. Under Chef Turner’s guidance, Henry’s Catering served employees, patients, their families and through catering community members, providing a dining experience like no other, with healthy, tasty, affordable options for every kind of taste, even the most discerning palettes. Henry’s catering menu was written to offer meals designed to help diners in their pursuit of optimal health by always using fresh, wholesome foods, all-natural ingredients and, where practical, certified organic and sustainably grown produce harvested from locally and regionally renowned farms.

As Culinary Wellness Director, Chef Turner educated patients and guests on how to prepare and include healthy, nutritional food in their diets at the Demonstration Kitchen (DK). He and other guest experts offered insight and guidance for those with special dietary needs. Under Chef Turner, the vibrant Social Catering program at Henry Ford West Bloomfield Hospital and the DK helped take the fresh food concept throughout the Henry Ford Health System.

Chef Turner has also held positions as instructor for Share our Strength "Operation Front Line”, Director for the Detroit chapter of Slow Foods USA, Chef/Advisor for the Michigan Department of Agriculture's "Select Michigan Program”.

In 2012, Chef Turner left Henry Ford West Bloomfield and is currently pursuing his nutritional food and teaching passion as a Culinary Instructor at Dorsey Culinary Academy in Roseville, Michigan. Dorsey Culinary Academy has Programmatic Accreditation by the American Culinary Federation Educational Foundation.