The Chocolate Mill

Pastry Shop and Café

 

Success Magazine: Frank, what culinary training do you have?
Frank Vollkommer: I have an AOS degree in culinary arts from New England Culinary Institute in Vermont. In 2005, I completed the ten day certification testing to become a Certified Master Pastry Chef through the American Culinary Federation (ACF).

 

SM: Leland Paper Co, Inc. was started back in 1951 by your father Darwin. How and why did your father start the business?
Richard: My father, Darwin E. Leland, had been in the paper business for over two decades as both a manufacturer and distributor, and felt he had the background, knowledge, and ambition to run his own business.

 

SM: What made you enter the restaurant arena?
FV: When I was a kid, I took a job in a small restaurant/pub as a dish washer. After a short time, the cooks were delegating food prep and putting me to task on the mundane aspects of the job at hand. I was enthusiastic and asked an exhaustive number of questions while experimenting with cooking; sometimes subjecting friends and family to inedible food. I received my trial by fire filling in for an absentee staff member. I’ve never looked back, and continue to enjoy the same enthusiasm for food.

SM: What experience did you have before opening The Chocolate Mill?
FV: My experience is varied between culinary and baking in traditional venues such as restaurants, hotels country clubs, and cafes. I spent a few years on the corporate side of the industry, working for CargilI Cocoa and Chocolate as the corporate executive chef. I was fortunate enough to have been part of the planning and opening of café operations for both New England Culinary Institute and The Culinary Institute of America as an instructor. I spent ten years teaching, and look back on the experience with a great deal of fondness.

 

SM: Why did you choose Glens Falls to open your new restaurant?
FV: Jessica and I were immediately impressed with Glens Falls as a place of business and residence. The people of Glens Falls are very friendly and have been warmly receptive to our concept. During our search for a location, we met with the Greater Glens Falls Local Development Corporation including Mayor Diamond and Tom Donahue who, despite demanding schedules, took the time to listen to our business concept and offer guidance throughout the process. Glens Falls is enjoying growth as a result of the same effort and diligence we encountered; a sort of mini renaissance.

 

 

SM: How did you and Jessica get together and decide to go into business together?
FV: Jess and I met at The Culinary Institute of America when she participated as an apprentice during preparations for the 2000 Culinary Olympics in Germany. We share a passion for food and have the same values when it comes to work ethic. Our styles seem to complement each other perfectly in terms of food and life in general.

 

SM: The Chocolate Mill is a unique restaurant. Why is your menu different from other restaurants in the area?
FV: The Chocolate Mill is probably best compared to a European style café or patisserie. There’s the pastry, chocolates, and viennoisserie (croissants, Danishes) on the sweet side. For savory fare we offer interesting breakfast and lunch plates like eggs Boursin (cottage cheese-herb toast, apple smoked bacon, poached egg, baby spinach, Boursin crème and red onion-tomato relish) and roasted Mediterranean chicken flatbread (house-made herb naan, garlic chicken, hummus, artichokes, Kalamata olives, red onion, roasted peppers, feta, EVOO, and red wine vinegar).

 

SM: You have achieved tremendous success in your first two weeks in business. To what do you attribute the accolades and throngs of people coming to your restaurant?
FV: We set out to create a business concept completely unique to Glens Falls. The atmosphere is hip but unpretentious, the service is friendly, and the food is very good at reasonable prices.

 

SM: Because of your triumph, your bakery shelves are sold out by 3 p.m. What measures are you making to correct this achievement?
FV: We’re told selling out is a good problem; and while we agree, we hate to disappoint anyone if their favorite pastry has sold out earlier in the day. We are in the process of hiring more help, training, and expanding our productions capabilities.

 

SM: What future plans do you have for your business?
FV: We would like to continue providing the best experience possible to our customers at The Chocolate Mill. We have received a number of requests to open for dinner service and will consider the potential. In the future, we plan to expand our product line offerings to include mail order chocolates and signature desserts for commercial food service customers such as restaurants and hotels. If all goes well, this would necessitate a remote production facility. The sky is the limit.