Chef Forum banner
1 - 14 of 14 Posts

·
Registered
Joined
·
30 Posts
Discussion Starter · #1 ·
I'm a lover of egg white veggie omelettes. I was dining at a restaurant and was told they could not prepare an egg white omelette without cheese. The server offered no explanation other than the kitchen had told the servers it must be prepared with cheese and that they could not enter the order in their computer to hold the cheese. I went ahead and ordered the egg white omelette with mushrooms, broccoli and the cheese that she said would be necessary for the preparation. I had expected to find a bit of shredded cheese in the omelette to help hold it together but instead the cheese was mostly in the middle and somewhat saucy or soupy when I cut into the omelette.

What do you think could be the reasoning for the cheese?
 

·
Registered
Joined
·
1,245 Posts
There is a reason that they serve their egg white omelettes that way. It has nothing to do with the chemistry or mechanics of omelette making and everything to do with the attitude and prowess of the people in the kitchen.
And an FYI...on a busy day words like 'egg white omelette' are trigger moments for ptsd-ridden line cooks.
They might be back there talking about you.
 

·
Registered
Joined
·
4,872 Posts
Could be their misguided effort to prevent guests from making a special request, that once produced by the kitchen, results in an unsatisfied guest.

I once had a guest who insisted on ordering a dish that was finished with a beurre blanc sauce...oh yeah and hold the butter...I tried to explain why I didn't recommend doing that, I offered alternate solutions, etc. etc. etc. All to no avail. They still wanted the sauce, just with no butter. Totally fell on deaf ears. I was getting nowhere.

So I did it. Guess how it ended???

Go figure!
 

·
Registered
Joined
·
30 Posts
Discussion Starter · #6 ·
It sure could be used as a deterrent for special requests. I successfully ordered it without cheese within a few days of the offical opening of the restaurant. It has now been about 2 1/2 weeks after the official opening and today is when I was told "no".
 

·
Registered
Joined
·
4,474 Posts
Egg white omelettes much like meringues have a nasty habit of leaving behind egg yolks.
If you can't or won't whip up a custard (so versatile) and run a dessert special on the blackboard you are left with waste.
Then again maybe you cannot collect enuf yolks to make a dessert so why not just buy the whites in the carton and give the customer what they want?
:rolleyes:
mimi
 

·
Registered
Joined
·
4,872 Posts
It sure could be used as a deterrent for special requests. I successfully ordered it without cheese within a few days of the offical opening of the restaurant. It has now been about 2 1/2 weeks after the official opening and today is when I was told "no".
It could be that in 2 1/2 weeks they received enough complaints about cheeseless egg white omelette that they decided to no longer do them.
 

·
Registered
Joined
·
66 Posts
I'm absolutely sure they were back there talking about you. lol

I am a line cook. Please don't ask for special vegetarian orders, especially during a breakfast rush.

Sure, we can make an omelette without cheese. We can also make a perfect egg white omelette. It will take a dozen egg whites though, and would take me twice as long to make it for you and I would have to charge you twice as much.
 

·
Registered
Joined
·
7,679 Posts
I really don't see the big deal, make the omelet and use the yolks for the hollandaise. Stick some cheese on it. But in my experience when a restaurant says they can't do something you should believe them - it's because they truly can't do it well. I could make you an egg white omelet but they're hard to make and it will suck.

@cheflayne in a case like that you have to stand firm and not serve a beurre blanc sans beurre. The only option is to serve it on the side or not at all. You're doing yourself a disservice by making something that can't be made without its primary component. Because even if the customer is a doofus at the end you're the one who ends up tarnished by it.

Maybe it's NYC but I'm told no all the time. Steakhouses say no to people who want their steak done past medium. At a Michael Psillakis restaurant I was told no when I asked them to cook a piece of tuna through. They told me no and that i should choose something else. I survived it and i respect the chef's decision because it is their business not mine.
 

·
Registered
Joined
·
3,392 Posts
Ugh!!! Supposedly restaurants are in the business to give the guest what they want and to make money.
It is regretful that some cooks take issue with vegetarians or Celiacs.
Too bad some places have the heads so far up their "you know what" that they must act this way. How snooty.

I went to breakfast the other day and the cook wouldn't use breakfast sausage in a cheese and sausage omelette when I asked. They use pizza sausage finely crumbled. So now....do I have to ask for a cheese omelette with a side of links? Crap!
 

·
Registered
Joined
·
66 Posts
There are plenty of reasons a chef refuses a special order.

Refusing to alter a recipe does not make them a bad chef.

We cater to certain needs as a gesture (allergies, putting something on the side, minor substitutions, such as salad vs. fries, split orders, double patty, no tomato, no bun) but some people take it too far because they feel so entitled.

"I'll have the omelette, but it must be made with all white egg and hold the cheese, thanks!" Or "I'll have the omelette but it has to be made with links vs. crumbled sausage because, even though its the same thing, I just have a weird thing about textures."

These types of requests hold up the line and puts off all the other guests to accommodate one special snowflake who pick apart our menu as an option, and they often do make oddball requests in a rush when we have many, many other orders in. Especially if you keep making the server come back to the BOH to ask us 20 questions about your specific needs in the process.

People look around and see what other people order. If one guest gets an egg white omelette, it can snowball very quickly to a bunch of people requesting it.

Most restaurants prep hollandaise in advance and making 'extra' will go to waste, which we hate to do that, too.
 

·
Registered
Joined
·
4,872 Posts
Because even if the customer is a doofus at the end you're the one who ends up tarnished by it.
It was just one of those "Damned if do. Damned if I don't" situations that are part and parcel of being a chef. One person's reasonable is another person's unreasonable. People want what they want whether I think they are wise decisions or not. If I don't give them what they want, I get tarnished as being snooty.
 
1 - 14 of 14 Posts
This is an older thread, you may not receive a response, and could be reviving an old thread. Please consider creating a new thread.
Top