Monroe College's Dean and executive chef breaks a few eggs

It's worse than that old saw about getting to Carnegie Hall (*what's that???!): it's all about the practice, practice, practice - and then practice again.

CCAP's preliminary competition looks so simple. Make an omelet. Make a salad.

Easy-peasy, right? Well, yeah - until you try it.

"Control is everything," says chef Frank Costantino, dean of the School of Hospitality Management and the Culinary Arts at Monroe College in New Rochelle, NY. "It's quintessential," he adds.

When making a classic rolled French  omelet, he explains, it's critical to control the heat, control your cooking technique, control the seasoning, and control removing the omelet from the pan.

"If you use whole butter," he says, "you can wait until it stops sizzling - but isn't browning - in your pan.**

"Then, you need to stir only until the eggs are just setting. When you lift and turn the pan, the omelet should be ready to slide out, so you can roll it as you're getting it onto the plate."

Easy, right?  (We have more tips about omelets and making them. Check this blog's archives, and - yes! - we're updating. Omelet tips and current technique critiques will be posted throughout competition season.)

* Carnegie Hall is a performance concert hall in New York City. It's considered a high achievement to be invited to perform there.

** Clarified butter will not sizzle as whole butter will.