Success in Flipping

After just completing the Culinary 1 course, I felt as if I learned all there is to know about food production techniques and etiquette. Little did I know that this wasn’t nearly the case. Within the first unit of Culinary 2, the class studied how to create egg products, such as scrambled eggs, crepes, omelets, parched eggs, over easy eggs, and a few others. I found the complexity of making over easy eggs to be shocking. I let my partners go first in hopes of learning from their mistakes. Overall it didn’t make a difference. With little practice, I managed to splatter the dripping egg onto the stove and all over the floor. The flipping process was where I went wrong. As a result of my disappointment, I was determined to become an expert at flipping foods in a sauté pan. Mr. Miller, the culinary assistant, suggested that I practice using a tortilla. At least if I failed again, it wouldn’t cause complete disarray in the sense that a mess was prevented. After training with Mr. Miller, I felt comfortable enough to take on the challenge of producing omelets. All the preparation and tasks leading up to the flipping of the product were easy, but I still had to face my greatest concern. With a careful and precise touch, I perfected the flip. The omelet turned out to be wonderful. It was the perfect color, the perfect texture, and the perfect taste. Failing made me work at something in order to achieve what was desired. The experience, as a whole, brought me to realize that it takes effort to excel in culinary. The experience was beneficial.

Matt M.