Earlier this month, my American Egg Board colleague, Alice Heinze, invited me to demonstrate my omelet-making skills at the School Nutrition Association Annual National Conference in Las Vegas. In addition to Directors and Managers of School Foodservice programs from around the country, the audience included the kitchen staff personnel. In my opinion, these kitchen workers are the unsung heroes of the culinary world!

Unlike Emeril, Bobby or Martha, these chefs don’t start the day at the market selecting the fresh primo ingredients for their menus or consult with their sous-chefs before preparing a meal. In fact, most of the time they aren’t even certain of what the day’s menu holds in store until they arrive each morning and are expected to cook up meals that are tasty and nutritious!

With so much research pointing to better performance by kids with a breakfast under their belts, school foodservice participants understand the value of eggs more than ever. With this in mind, Alice and I focused on providing a variety of egg breakfast recipes that both the cooks who prepare them and the kids who eat them will enjoy. I demonstrated a total of three recipes.

First, I whipped up an egg and pancake sandwich. It consisted of eggs and low-fat sausage baked together in a large pan, then cut into squares and sandwiched. The eggs and sausage were accompanied by a couple cheese slices and placed in between two pancakes! Next, I made one of my classic omelets. And, finally, I demonstrated a delicious bacon and egg salad breakfast wrap. Our hotel kitchen prepared the wrap and distributed samples to our audience of about 75 enthusiastic school foodservice workers. The wrap was quite the hit!

Overall, the weekend was quite a success and I was proud to be amongst some of the many heroes of the culinary world!

This entry was posted on Friday, July 31st, 2009 at 10:36 am and is filed under Home. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.