Hands that Prepare
When he was a child, Frank Caputo’s parents sent him to Italy to work on his grandparents’ farm. He spent the time learning about farming and how to create hearty and flavorful meals from freshly harvested ingredients. “That’s when I realized I wanted to become a chef. I wanted to recreate all of those wonderful flavors and experiences, and to share them with others."
Frank followed his passion to the Culinary Institute of America and then on to become an entrepreneur in the restaurant industry. But something was still missing.
"I wanted to make a difference in the lives of others,” Frank says. This passion led him to Cancer Treatment Centers of America® (CTCA) in Phoenix to lead the culinary team.
Frank sought out the best local organic produce to serve the hospital’s patients, eventually leading him to Arizona's premier organic farmer, Bob McClendon. Both Chef Frank and Bob realized their partnership could produce something unique for CTCA patients, so they collaborated to develop the first hospital-owned organic farm in the nation.