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  Largest Peasant Omelette-world record set by Master Chef Stefan Bercea  
 
  BUCHAREST, Romania -- Master Chef Stefan Bercea and his team of 19 Chefs made an omelette that weighed 3.75 tonnes (8,267 lb) and has 223,02 square feet (20,72 square meters)-setting the world record for the Largest Peasant Omelette during the 3rd edition of the "Selgros International Open Air Cooking Championship" in Bucharest. (enlarge photo)

    The World's Largest Peasant Omelette was made of 30,000 eggs, 1.5 tons of potatoes, 300 kilos of vegetables, 400 kilos of bacon, 400 kilos of cheese, 200 liters of vegetable oil, 30 kilos of parsley, 15 kilos of salt and 3 kilos of pepper.   

  (enlarge photo)

   The giant pan used to cook the Largest Peasant Omelette was lifted into position with a crane.

   Master Chef Stefan Bercea and his team of 19 Chefs spent no less than four (long) hours stirring the Largest Peasant Omelette with giant wooden palettes.

   Photo: Chefs use wooden paddles to mix the world's largest peasant omelette during an international open air cooking contest in Bucharest.
   (enlarge photo)


   Once done, the giant omelette was enjoyed by everyone visiting the "Selgros International Open Air Cooking Championship" in Bucharest.

   
Zarnescu Constantin, Director of the "Selgros International Open Air Cooking Championship", says: "The Outdoor Cooking demo Championship is a challenge either for the specialists (culinary art masters, chefs) or to the amateurs (the ones attracted to the outdoor cooking).
    The concept involves the movement of the traditional chef from his narrow and conservatory space and make hin a real star and for the one fond of cooking is a challenge for his/her imagination, giving the opportunity in a different way."

  
The world record was sponsored by Familia Toneli, Selgros Cash & Carry Romania, Asociatia Culturala Euro Est Alternativ, Valdo Invest, Untdelemn de la Bunica, Fuchs Condimente Romania and Cabana Vanatorilor-Predeal.
 
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Tuesday, May 12, 2009 

 
    [World Record Certificate
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