In the year 2009 you can turn on your television and change the channels to find Wine TV, The Food Network, PBS Broadcasting, HGTV, The Travel Channel, Bravo, the morning news stations and specialty Cable Access Stations - these are all places that you can find full-time or part-time cooking classes and lessons, food-science related shows, men-who-eat-everything shows, interesting restaurants and chefs from around the world, food competition shows and chef biographys... Geez, it wasn't like that in 1974...
In 1906, in the forward to his 2nd edition of Le Guide Culinaire, August Escoffier wrote about what he expected from the cooks and staff under his tutelege. He required them to wear ties and jackets in public and to cover their heads with a hat. In the early part of the last century, men dominated the kitchen brigade so he was only gender specific towards one sex. He demanded that his staff deporte themselves professionally in public, as well. That if they were to go out and enjoy themselves about town, they were to demonstrate a level of civility.
Lessons learned... All cooks make mistakes. All cooks have their "off" day. Not all cooks just try to rumble through their day "hoping" that they get it right... Good cooks recognize their mistakes and take the right course of action to rectify them. That may be to ask a question of the chef or sous chef to clarify a bit of expertise on a cooking or science matter. One must have the discipline to ask the question and have the humility to receive the answer. If something isn't right - after you have tested your dish or practiced a course - change it, fix it or modify
it. But, get it right. Your reputation is on the line. 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.