French Omelet

French Omelet, Recipe Tutorial, The C-CAP College Scholarship Cooking Competition
About The C-CAP College Scholarship Cooking Competition:
C-CAP high school students train for months for this annual competition. The challenge: prepare classic French dishes to demonstrate students’ culinary, safety and sanitation, and presentation skills in a timed competition. The reward: a chance to win scholarships to attend college/post-secondary schools around the nation.
Thank you to Chef Rebecca Tillman, Executive Sous Chef at The Phoenician Resort in Scottsdale, AZ for demonstrating this recipe and to The Phoenician (thephoenician.com) for hosting the filming of this video.
Careers through Culinary Arts Program (C-CAP) is a workforce development nonprofit that provides underserved teens a pathway to success. Annually, C-CAP provides culinary, job and life skills to over 20,000 middle-and-high school students in seven regions across the United States: New York City, Newark, Philadelphia and Camden, Chicago, Los Angeles, Washington DC/Maryland/Northern Virginia and Arizona. For more, visit ccapinc.org and @ccapinc.

[@devdroid9606]

It is more of an American omelette but it is not bad. A classic French is more like scrambled eggs wrapped in a thin, non browned envelope. It is traditionally done on a seasoned carbon steel pan, which is actually quite difficult to do perfectly, but delicious because of very delicate coagulation of the albumin.

[@countalucard4226]

Julia makes French Omelettes that cook about 30 seconds inside the pan. No spatula either, she just shakes the pan.

[@ibgeorgeb]

Excellent. 👍🏾

[@massimobottari5237]

😂

[@SuperdogRW713]

Nice gloves.

[@Brian-ul3hp]

Sloppy at best. Poor making of a FRENCH OMELETTE.

[@lioncurlew]

The American Accent was the clue

[@LeJobastre1215]

Omelette*

[@lioncurlew]

Yes, it's French

[@robbeard6929]

Hopeless.

[@michaelversant8401]

she clearly needs more practice, her movements are all so unsure.

[@domenicovurchio9611]

Scuotendo la padella con un colpo secco non c'è bisogno della spatola

[@baduktiger7661]

ok for a hotel buffet but this is NOT a french omelette. Cooked similarly, the french omelette is finished on the rise of the pan, creating that tear drop shape at the ends. This is very uniform in texture so it has that going for it, but its slightly overcooked, making it more rubbery looking. An omelette is somewhere less cooked than this and more cooked than scrambled.
C+, B - is your approximate grade. who says I'm not charitable???
Besides Jacques Pepin, there is one fellow in Japan who makes perfect omelettes and is fairly famous here on the Tube. czcams.com/users/shortsCZwWbt9NLJc
If this is a college scholarship tutorial, it should be MUCH better than this.
Yours is the tyranny of soft expectations.

[@danieldumas7361]

Case in point; if you have to remove your pan from the heat the Moment you pore in your eggs,
then you're screwed. Sorry!

[@baduktiger7661]

@@danieldumas7361 oh agreed.