#5 "Get it Right." Know what you are doing at all times (at any time the Chef might just ask you what the heck you're doing). Seek out the top experts on any subject and learn everything they know. I spent an amazing afternoon with Thomas Keller today, so and I know that learning from the best is very important... Find a mentor for everything that you do. Also, remember to "Do it right - or do it twice." - Devin Knell, Executive Sous Chef at The French Laundry (and others). 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.