“Now, this is not the end. It is not even the beginning of the end. But it is, perhaps, the end of the beginning." -Sir Winston Churchill
I am starting to feel the itch of returning to Denver. In conversations and e-mail discussions with family, friends and business associates, I have begun to feel the transformation from eager culinary adventurer to the seasoned Chef and Educator that I have grown accustomed to being...
I have been asked innumerable times - "Do I miss my family and friends? Will I miss Napa Valley, Sonoma Valley and California? Will I miss The French Laundry? Am I excited to return to Denver and Assignments Restaurant?" Yes, yes, yes, yes, yes, yes, yes and yes.
I'll not be able to put any closure on this experience as it will never be "closed" to me. I assume that I'll be gathering and ruminating upon bits and pieces from this stage and sabbatical for some time...
I will continue the webblog long after I have departed from California for I find it cathartic to write and enjoy the responses from a variety of people from my past and present. It has been a useful tool to document my experience and coelece my thoughts. Yet, by no means am I completely finished here in California. I have a big week coming up at TFL, I will be hosting and catering another event in Santa Rosa next week and then a succession of family members and friends are streaming into California. So....I'll be tour guide in my adopted state for about ten days. JoAnne and I will be auto-touring Northern California and then heading east to Colorado at the end of the month.
There is still much to see and work with at TFL. I have finally compiled all my notes into folders and recipe files. There are over 100 new techniques and methods in my repetoire. The images of TFL are burned into my memory and the lessons learned here in California are completely applicable to me wherever I may land. I look forward to sharing the journey with everyone. That was the intention of this adventure... 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.