The hallmark of a good chef isn’t how well they can fillet a fish or how impressive their souffle is. It’s all about the omelette. “Omelettes are a masterpiece,” says Adam Handling, chef-owner of his self-named restaurant group. “At the start of my career at Gleneagles in Scotland I had to master omelettes and we didn’t even serve them on the menu. I made hundreds. Every new chef was asked to do three things – make an omelette, dice a shallot and concasse a tomato. You’d be surprised how many modern chefs don’t know the foundations.”
Francesco Mazzei, the acclaimed chef and owner of the Sartoria, Fiume and Radici restaurants in London, agrees: omelettes are by no means easy. “Sometimes the most simple things are
© Times Media Limited 2023.
Registered in England No. 894646. Registered office: 1 London Bridge Street, SE1 9GF.