Photo by John Gurzinski . No words are spoken.
Chefs spend years working on their bearnaise sauce, their vichyssoise.
Well, anyone who's ever flipped one and watched it fall to the floor knows it takes some practice to perfect the ultimate omelet. And while it may not be the most glamorous of dishes, it has endless possibilities. But he's a chef. As such, he's worked in large hotel settings. But he prefers the intimacy of his current job as executive chef at the Aristocrat, a gourmet restaurant that seats only 45.