meet the owners
Motivation to move to Cannon Beach began 13 years ago when the owners, Bob Neroni and Lenore Emery, first traveled through the beach community on the way to Seattle. After visiting the quaint artsy town, the two daydreamed about the many ways they might live where they loved to visit. And visit they did, every year there after. Finally, after building their "beach bungalow" they moved in full time March 04.
The idea of opening a cooking school was very appealing, because both Bob and Lenore had spent many years teaching or training in the food industry. Both admit that teaching the craft of cooking is one of the most satisfying experiences of their career. When the former little beach cottage became available on the main commercial street in Cannon Beach, their motion to the ocean gained momentum.
Experiential dining and fun with food would be the school's primary objective, the owners decided. Yes, they wanted the respect that goes with the culinary profession, but the fun that goes with the beach community. Of course classes would be open to everyone, adults and children, foodies and novice cooks, skill seekers and fun seekers. Students should be able to explore and discover the fun of food and wine through both demonstration classes and hands-on classes, taught and facilitated by Bob, Lenore, and visiting chefs, artisans and vintners. Students may enroll as individuals, private groups, or corporate teams
The idea of opening a cooking school was very appealing, because both Bob and Lenore had spent many years teaching or training in the food industry. Both admit that teaching the craft of cooking is one of the most satisfying experiences of their career. When the former little beach cottage became available on the main commercial street in Cannon Beach, their motion to the ocean gained momentum.
Experiential dining and fun with food would be the school's primary objective, the owners decided. Yes, they wanted the respect that goes with the culinary profession, but the fun that goes with the beach community. Of course classes would be open to everyone, adults and children, foodies and novice cooks, skill seekers and fun seekers. Students should be able to explore and discover the fun of food and wine through both demonstration classes and hands-on classes, taught and facilitated by Bob, Lenore, and visiting chefs, artisans and vintners. Students may enroll as individuals, private groups, or corporate teams
Bob got his formal education at the Culinary Institute of America, Hyde Park, New York. But long before he was a graduate of the CIA, it was the influence of his family that created his love of cooking. Both Bob's parents loved cooking and were comfortable in the kitchen. His granddad owned a Jewish deli on Delancey Street in New York, and his immigrated Italian grandparents on his father's side brought many of their traditional family favorites. What it adds up to is that food and wine played a central role in his family, and Bob acquired the passion quite naturally. Bob held many prestigious positions as executive chef for Lowe's, L'Enfant Plaza Hotel, The Seattle Sheraton Hotel and Towers, and Marriott hotels from around the country. Bob had a hand in a freestanding restaurant, Bradshaw's, in Washington DC?????s Adam's Morgan district. After marrying Lenore, Bob worked as a culinary educator, consultant, and most recently regional director of events & catering at one of Redmond, WA's largest corporations. The pair's classroom, kitchen and catering portfolio certainly adds up to plenty of useful experience to apply in their current venture.