Restaurant Kitchen Basics Mini Course: Cooking with Eggs
- The desire to prepare nature's perfect food, "The Egg"
- One 12 inch non-stick pan
- One 5-6 inch non-stick pan
- Heat resistant rubber spatula
- Cooking spray or oil
- Variety of ingredients (see recipes)
This a power course for anyone who is interested in learning how to cook with eggs. You can take the skills learned in this course into a kitchen anywhere in the world. These are the same skills we have used for over 42 years in the restaurant business.
In this course you will learn the art of cooking eggs of any style with confidence. You will also learn how to prepare and present two different specialty dishes: the Joe's Scramble and the Florentine Omelet.
Restaurant Kitchen Basics: The Breakfast Course includes all of the material in this course, plus many additional classic breakfast dishes.
Restaurant Kitchen Basics: Restaurant Classics includes all of the material in this course AND The Breakfast Course, plus nearly a dozen additional classic lunch and diner dishes. If you are interested in more than just breakfast, we recommend you check out our Restaurant Classics course!
Who this course is for:
- Anyone with little or no cooking experience
- Entry level restaurant cooks
- Someone who wants to be confident cooking eggs
- Anyone who wants to learn how to flip eggs like a professional
- Those that want to learn how to make an omelet and egg scrambles
- Anyone that wants to show off their cooking skills
- 00:22Hand Washing
- 01:09Bleach Bucket
- 03:10Pan Trick
I have over 42 years of experience in the food industry at all levels and all departments. I am a successful restaurateur with concepts in the US and Asia.
My passion is training individuals in the art of cooking at all levels and techniques. I enjoy teaching pan work especially as I was a saute chef for years. Learning pan mechanics is an art and is a lot of fun also!
I have a Warrior attitude and leadership approach in this industry and pride myself on developing and motivating Champion’s that exceed expectations.
Customer service is my highest priority and I want to raise the standards of the food and service industry one Champion at a time.
A Restaurant Entrepreneur and Author
I have worked as an international and regional food and beverage executive, an executive chef and currently Director of Food and Beverage services at Sunland Golf and Country Club in Sequim, Washington.
I am a published author, successful restaurateur, teacher, leader and developer of food service champions. I have created and implemented new restaurant concepts, controls, hiring and training procedures, menus and recipes.