The Making of an Executive Chef:

There comes a time in a person's life when they find their calling, some find theirs early in life, some later. I found my calling on May 9, 1969, Mother's Day. That date also fell on my mother's birthday.

I was nine years old and times were hard for us. At that time my mother was divorced and working three jobs to support three daughters and one son, me. Being only nine I had only pennies and dimes in my pockets. I wanted to do something very special for my mother; she was so very tired from working so hard to support us. It so happened that May 9th fell on a Sunday that year and it was her only day off. I always woke up early; being nine it was normal to be up at 6 a.m. I opened the door to a mother who cared and loved her children so much, and I had nothing to give her.

I found a box of crayons; some paper and proceeded to make a special card for her. After I finished, I felt that it was still not enough. My three older sisters had already awakened and left, giving her as of yet for her birthday or, mother's day, for mother had still been asleep. I, for some reason went into the kitchen to make her some coffee for which I had done many times before while she got ready for work.

While the coffee was perking in the pot, I suddenly decided for the first time ever that I would try cooking bacon and eggs with toast for her! I was so excited! I was never allowed to cook, my sisters were gone and I had the whole place to myself. I didn't know it at that times but I had created my first menu! I had watched my mother before, many times, it was easy! Bacon first, medium heat. Eggs second, low heat. Toast last, slightly buttered. The eggs were scrambled, not the best, but still perfect because I was giving her breakfast in bed. I poured a cup of coffee in a cup with a small glass of orange juice. I placed everything on a tray, including my card. I went outside and I silently borrowed a flower from our neighbor's garden, laying my pennies and dimes next to rock from where I took the flower, for it was a beautiful flower. My breakfast was complete! I carried my breakfast tray into my mother's room and I awoke her with a soft voice to say, "I love you" and placed the tray at her bed. She looked at me with such joy and love. She cried because something so little from me was the whole world to her. Now, my breakfast was complete! From that day on I knew my calling.



Throughout my 23 years in the Culinary Industry, I have been blessed with the opportunity of working with outstanding chefs like Executive Chef Bo Friedberg in Napa Valley at the GreyStone Castle. I've worked as the Executive Pastry Chef for the Green Briar Inn outside Boulder, Colorado and as Assistant Executive Pastry Chef for the Brown Palace Hotel in Denver, Colorado. I am very proud and honored to become the Executive Chef for Shadows Ranch.



Bon Appetite!





1259 Alvarado Road
P.O. Box 542
Georgetown, CO 80444
(303)569-2026