"It's magic; that's the only explanation."
-- Chef Tony Marano (at left in photo) on how sauces are made.
Stirring the pot
"After reading in the book, it was nice to be hands on and put our skills to the test. ... It was so fun."
Culinary student Rob Park (second from left in photo) who stepped to the stove and stirred up a mean espagnole sauce.
The romance of high cuisine
"Let's say I'm going to make fig and duck prosciutto as an amuse bouche. Oh, it's going to be beautiful! Oh, ho, ho! And all that crap."
-- Chef John Meidinger, with a flourish of hands, head thrown back, inflection of mock excitement in his voice.
Salt: a 4-letter word
"I need salt. Whoa! Not that much! S---! Maybe I can salvage it."
-- Culinary student Candide, accidentally dumping several tablespoons of salt into his hand-whipped mayonnaise, which needed no more than 1 teaspoon. He salvaged it.
What would Shakespeare say?
"Oh, God. Don't get a lawyer involved. (Pause.) Unless you have to."
-- Chef John Meidinger, responding to a student who asked if that was the best way for a restaurateur to get a "variance" from the health department for special food treatments.