"Be aware of everything around you during the dance. Be aware of costs. Let's make sure we are ordering properly and utilizing our ingredients correctly. Everything has a value. Don't take it for granted that we have extraordinarily expensive ingredients and have the best of everything to work with. Be appreciative of this opportunity that we have". -Corey Lee, Chef de Cuisine, The French Laundry, to his staff during a planning session deep into the night, seated at the pass in the kitchen of TFL...
Words of wisdom, indeed. Even the greatest restaurants on earth have the same communications between chefs and staff, the same as we have had all our lives, in sundry other establishments and businesses. The common bond between us all is - that we are charged and ordained to create interesting, innovative, nutritional and wholesome food and dining options for guests to enjoy. We exist to provide "an experience".
"Have you noticed how nice and accomodating everyone is here? This would never, could never, work in my restaurant". -Fellow stagier at The French Laundry making an observation and commentary...
There is so much more. More to see. More to taste! More to smell and experience. More to practice. More to cook. More to enjoy... Too much to digest since I began tasting the plates just the other day... A couple of days worth to bring to you, but will have to wait until tomorrow. Peace.
~R
About Me
- Chef Robert N. Corey
- I started in the food and beverage business in May of 1974. I am Chef/Owner of 12 Seasons Personal Chef and Sommelier Services(www.12seasonswinebar.com). The inspiration for the concept of my Personal Chef Service (originally called The French Manner) began in 1988 in Estes Park, Colorado. It began with the cooking of France and eventually migrated to other parts of the globe. Twenty-one years later in 2009, The French Manner has gone global and now operates as 12 Seasons Personal Chef & Sommelier Services. I still seek to do business under three basic premises: • We shall seek the highest echelon of clients for our services and cook creative, individualized menus for them • We will go anywhere, and do anything (for the appropriate costs) to provide memorable food & wine experiences • We will prepare the freshest of food products and serve our cuisine and wine in a professional and dignified manner... Peace.