Seize the day.
Very busy dinner service last evening. I even got going earlier than usual yesterday afternoon, however, I didn't get to start my own prep list (I was by myself in the prep room) until nearly 10:00 p.m. I loved the interplay between the Chef, Chefs des Parties and myself, for when someone needed something done at the last minute - ta da! That's my bag, man... Service finished, clean-up was complete and meeting ajourned around 2:00 a.m. The hour drive home became a leisurely 75 minute tour and by the time I hit the pillow, I think it was 4:00-ish. Then the time change... Slept until noon. So I'm a bit groggy, achy (remember the old bones!), and in need of coffee!!! Today will be short and sweet as I still need to wash my chef pants and get on the road by 2:00 p.m. So, to everyone out there... Carpe Diem. Sieze your day. 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.