One word could describe our guest speaker last week Doug Wasdyke and that would be WOW! We were so fortunate to be able to have Chef Doug visit my classes and share his expertise. It was a day to remember. It is not often that high school students get to meet an executive chef and are able to get first hand information about the culinary field. As soon as he stepped into my classroom I knew that we were in for a treat. He was very much at ease with each class. It was as if he had been teaching high school students his entire life. Before I had taken attendance he enlisted the help of a student with the cooking while he did the talking. They loved him. Now at little bit about Chef Doug.
Doug Wasdyke from New York City is a highly accomplished executive chef with extensive experience in food service management, culinary design, food costing, hospitality management, quality control, menu design, recipe development, employee supervision and even management. He attended Johnson and Wales University. He is currently the executive chef and has been for the last 3 1/2 years for Sale-Peppe Gourmet Catering in the financial district of Manhattan, NYC. For the last 3 years he has planned and implemented catering events for 56,000 people for the New York City Marathons. And I thought feeding 125 mouths was a little difficult!
For the day he was the recipe winner in my classroom for three fantastic omelets that were hits. This really opened my eyes because he served some combinations that I would have never put together. My high school students loved them and talked about them for days. He really got them excited about cooking something so simple and making it special. A week later I had a young lady to show me a picture of a beautiful omelet that she prepared after our open house for her mother. And this is only the start. We are doing a lab with omelets and I cannot wait to see what the results will be. I can see some budding chefs in the future and some great cooks for future families. Thanks to Chef Doug for your inspiration, your enthusiasm for food, and for your love of cooking. I’m pretty sure that some of my students have caught that enthusiasm!
By the way the local newspaper came by and Haisten Willis did a jam up job with the article. Thanks Haisten.
New York Omelette
- 2 eggs
- 2 ounces smoked salmon
- 2 tablespoons cream cheese
- 2 ounces sautéed spinach
Green Eggs and Ham Omelette
- 2 eggs
- 2 tablespoons pesto
- 2 ounces of cubed ham
- 2 ounces cheddar cheese
Wild Mushroom with Boursin Cheese and Granny Smith Apples Omelet
- 2 eggs
- 2 tablespoons boursin cheese
- 2 tablespoons Julienne granny smith apples
- 2 ounces of sautéed mushrooms such as shiitake and baby Portobello
Start to finish omelet take about 5 – 7 minutes.