Omelet Recipes: Styles, Techniques and Fillings for Your Next Breakfast or Brunch

Patrick and long time friend, Chef Rick Boufford discuss the Omelet! Styles, techniques, fillings for breakfast, brunch and hey – why not dinner? Rick goes over a traditional French... See More

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Omelet Recipes: Styles, Techniques and Fillings for Your Next Breakfast or Brunch Omelet Recipes: Styles, Techniques and Fillings for Your Next Breakfast or Brunch

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Patrick and long time friend, Chef Rick Boufford discuss the Omelet! Styles, techniques, fillings for breakfast, brunch and hey – why not dinner? Rick goes over a traditional French Omelette, Italian Frittata, Spanish Omelette/Tortilla and the American Omelet. The traditional pan used, filling options in or on top of the omelet, or none at all! One of Rick’s favorites? An omelet stuffed with leftover French Cassoulet! The amazing omelet, used for many years as a test given to aspiring chefs as part of their job interview- A reference to the wonderful film, The Hundred-Foot Journey is made, where an omelet is showcased: A fusion of the cooking techniques of France with the vibrant flavors of India!

Music by John Heussenstamm. All rights reserved

Patrick and long time friend, Chef Rick Boufford discuss the Omelet! Styles, techniques, fillings for breakfast, brunch and hey – why not dinner? Rick goes over a traditional French Omelette, Italian Frittata, Spanish Omelette/Tortilla and the American Omelet. The traditional pan used, filling options in or on top of the omelet, or none at all! One of Rick’s favorites? An omelet stuffed with leftover French Cassoulet! The amazing omelet, used for many years as a test given to aspiring chefs as part of their job interview- A reference to the wonderful film, The Hundred-Foot Journey is made, where an omelet is showcased: A fusion of the cooking techniques of France with the vibrant flavors of India!

Music by John Heussenstamm. All rights reserved

Host Info

Patrick Honeywell

Patrick Honeywell has 30 years of experience in the Food and Pastry Industry. Formerly served as Pastry Chef for Westin Hotels and Resorts where he assisted in new hotel openings and creating pastries and providing recipes for the cookbook, “Food and Wine the Westin Way.”

Patrick works closely with food industry experts- Las Vegas Casino Pastry Chefs, Hotel Chefs, European and American Consulting Chefs, Master Artisan bakers. Working together, sharing each others passion ideveloping new products and menus.