“… The observer watched as the master chef, Chef Tell, churned out 40 omelets at a mind-boggling clip. Loading three large pans at once, while an assistant brought out nine plates at a time from the hot locker, Tell shook the pans sideways, sending the egg mixture skittering over the 1400-degree surface flames.
“Three slight flips of his wrist curled one edge over… another flip and the fluffy omelet fell onto the prepared hot plate, two more close behind.
“His flow never stopped until all 40 finished omelet plates were garnished and spirited away from the kitchen.
“’13 minutes and 55 seconds… 40 omelets… S***! That’s why my short-wave handle is ‘Short Order One!’ Cooked to order,’ said Tell, wiping the heat from his brow.”
(excerpted from the upcoming biography by Ronald Joseph Kule, forewords by Regis Philbin and Chef Walter Staib.)
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