Level: Scoolinary Team

what a good reflection you share with us! And how well accompanied with that French omelet that looks delicious.

Although it may seem a simple dish, there is an art to making it juicy, tender and well done.

I agree with what you say (and also with what Antonio said). Nowadays it seems that many restaurants have lost the soul of real cooking, that which is made with time, with care, like that of our grandmothers. And yes, with the accelerated pace of life, many places end up using quick solutions, regenerated dishes and repeated menus… and it shows.
The thing about restaurants without kitchens is sadly true. Nice, modern places, but they don’t cook. And as you say, asking for a French omelette can be the litmus test… and no, they don’t.

I also understand that, for those of us who have worked in hospitality, advance preparations can be a respite. In professional cooking we often work days in advance, large quantities and a lot of tidying up especially in the hospitality area where I worked for a while. But that’s different from not cooking anymore.

Here, on this side of the pond, luckily there are still many places where the kitchen is exposed, cooking is done on the spot, and the customer can see what is being prepared. And yes, new technologies and techniques help a lot to streamline processes in the kitchen and that’s great, but there is a fine line between optimizing time and losing the essence of the homemade or the soul of your kitchen.
Because home cooking and gourmet cooking is totally possible and can coexist, we should not let it die. We should not give up that magic.

So a thousand thanks for remembering it with something as simple (and as complex at the same time) as a French omelette. 🙌

keep cooking, reflecting and sharing, that also feeds! ❤

Level: Executive Chef

It’s a shame what is happening. I’m not saying that there aren’t 4th and 5th range products that are very good, but opening a can and serving it on a plate in a restaurant says a lot about a catering professional. A lot of packaged things are used, but I think it takes away the magic of the elaborate dishes. Simple patatas bravas are made with frozen potatoes and jarred sauce. The authentic ones are made by peeling the potatoes, confitándolas and, at the time of serving, frying them; and the sauce is fried onion, garlic, chili peppers, sweet and spicy paprika; add ham broth, a little cornstarch if we want it thicker and then crushed and passed through a strainer so that it is fine. “This is my recipe”, but of course, it has to be done, and that is tiring. The essence of authentic cooking is being lost. But we consumers are also to blame, because if you get some squid dipped in flour and they tell you that they are “a la romana”, you have to say: “No, these are Andalusian style”. If they put you some croquettes in a bag and tell you that they are homemade because it says so on the package, you have to complain and tell the innkeeper not to take you for a fool. If we do not stop all this paraphernalia around food, we will be slaves of 4 fools who do not know how to make a French omelette. Forgive me if I get so critical on this subject, besides I do not think this is the right place to claim certain issues, but I do believe that we can do our bit, sending authentic recipes, of course, based on the courses offered here.

You know that in 2017 we went with my husband and children to live in Majorca the first two months I lost weight there was no way I was not convinced the food seemed insufficient rl level I had no employee I had to find the ingredients as close to Uruguay went to the restaurant and left the food whole horrible was not I adapt to Majorca we went to Madrid there we went a lot to a restaurant the Hand of Pablo in the tables to 20 mimutos Majadahonda which is where he lived i was in an urbanization there we went to many places we had good and bad experiences we even went to Filandon a super top resto supposedly regrettable experience there in this transfer of country I returned to the art of cooking and it took me to learn at a professional level and to put something good in spain then I returned to Uruguay because my oldest son did not adapt we continued looking for a place in the world and with the feeling that the food in spain is not as good as one thought

Clever trick 🤓

Level: Sous Chef

The “French omelette test” needs to be a global rule… if you can’t whip up a proper omelette, what are we even doing here? A perfectly made omelette tells you more about a kitchen than a dozen fancy plates ever could.