Careers through Culinary Arts Program empowers underserved youth through the culinary arts.
Founded by culinary educator Richard Grausman in 1990, the program provides a holistic and integrated approach to employment for youth and young adults through job training and life skills, internships and work opportunities, industry mentoring and connections, college and career advising, and scholarships, along with product and equipment donations to partner high schools across the country.
Co-chaired by chef Marcus Samuelsson, C-CAP partners with 150 public high schools to support 15,000 students nationwide each year to develop their interest and skills for careers in the culinary and hospitality industry.
That is a very well made 'French' omelette but In the same way that a large part of the world speaks 'English' but not the way the English speak it, a lot of chefs make 'French' omelettes but not the way the French make them.
I love the story of your family. It's great to hear the young generation is keeping the family's legacy alive. You should be proud. Best of luck and wish you continued success!
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.
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. ru-vid.comCZwWbt9NLJc If this is a college scholarship tutorial, it should be MUCH better than this. Yours is the tyranny of soft expectations.
His cedar braised bison in this video is abit more different than the one in his cook book. In the video version he cooks everything at once and uses water instead of stock. In his cook book he sears the bison first and uses stock and tents the meat. I guess it depends how you want your pot roast to taste
