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
Now, let's meet Lenore — With 20+ years of combined experience as a culinary educator, quality assurance facilitator and food service director of catering, she comes to the new venture with a rich depth of experience and skills. A graduate of the University of Washington and later Maryland University in education, Lenore combined her love of culinary with education and landed a great position in Maryland as chef-instructor of culinary arts in high school in Montgomery County. Robert was one of the Marriott Corporate executive chef team, and became a frequent guest in Lenore's classes. Later, back in Seattle, Lenore worked as director of a small catering company for children and adult day care centers, where she was able to apply some of her nutrition education.