Cory Bloomer born in Brooklyn and raised in Harlem always exposed to different flavors as a child.
My grandfather was a cook, my uncle was a cook and of course my mom had five children and she had no choice but to cook. My mom also loved to bake. I would always help her bake her cakes and she would say “Cory your good at this baking thing you should become a Baker” I would smile, and think to myself, mom please stop talking, drawling over the cake bowl. Hoping that was her last drip as she poured the cake mix into the cake pan, never really asking for the bowl she would feel the energy of a young excited chocolate bowl licker.
When I became a young adult I then kept my pilot satisfied by dating woman of other cultures such as Russians, Puerto Rican, African, Japanese, and Dominican woman, I also had friends of other cultures, and even when I was upset with some of my friends their family traditional way of cooking kept me linked in. One thing I always knew was that a woman who cooked all day in the kitchen loved someone to sit and eat and praise their dish all while eating. Who knew back then that I was infatuated with cilantro, and just liked Sara moms cooking more then I liked Sara…. Sorry Sara.
I could remember coming home asking my mother could she cook some Spanish rice, she would say, “If you want Spanish rice go eat at a Spanish restaurant. At this point I knew we all as cultures have our own traditional way of cooking. I knew that I was crossing cultures in my house when it came to cooking and eating.
So as an adult I embarked on a journey that I thought would change my life forever. I decided to go to culinary school. Learning different cooking techniques, soups and stocks, sauces, meat cuts and pastries, for some strange reason I still didn’t have the confidence to call myself a chef. I still felt like I didn’t put my work in. Working all over the city from the seaport to Washington heights across the George Washington Bridge places like The cheese cake factory, Franks Steak House and Wine room, MO bay, Red Rooster, Working Very close to the chef and owner of A Taste of Seafood Creating Dishes for their catering menu. I now fully have the confidence to not only call myself a chef but also prove it. This is the Corbs experience.