All about the Egg and the Knife

I really enjoyed the first 7 hours of Culinary Foundations. I will call the first 7 hours all about the EGG and the KNIFE. I learned how to cook a fried egg, over easy, sunny side up and how to clean the flipped egg out of the gas burner. Once we mastered that, we moved on to French Rolled Omelet. The demonstration by Chef Tim made it look so simple. Piece of cake I thought. (eventually one of our instuctors will prove me wrong about the piece of cake thing I am sure)
It took several tries to make an omelet that was almost picture perfect, except for the stuff running out of the middle, no I did not try it. Let me tell you about the last part of class and what I learned the most. Take my time, do not be in a hurry. At least not yet. I will always take the time to ensure that there are not any dangerous items in dishwater that I have not prepared or cannot account for the contents.