How does he work so fast? The basic ingredient of the omelet -- scrambled eggs -- is prepared and then allowed to cook until the moment when the chef places a combination of ingredients (chosen from bowls containing ham, mushrooms, green peppers, onions, etc.,) above the cooking egg. The chef then deftly folds the omelet over its ingredients and slides the finished product from the frying pan onto the delighted guest's plate.
The omelet is perfectly cooked. The showmanship is superb. The satisfaction level is perfect. And, if you've noticed, the chef never missed a beat.
That's because all of the work that went into preparing the ingredients he needed to create an omelet was handled in advance. The breaking and whipping of the eggs -- the washing, chopping, slicing, and dicing of the extra ingredients -- all took place before any cooking was started so that a minimum of work had to be performed while the egg was cooking.
Hold that thought!
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