Obey your thirst
"A beer can hat would be convenient: It keeps your hair back AND allows you to hydrate."
-- Culinary student Fontaine McFadden's fix for restaurant sanitation standards that stop cooks from keeping open drinking water containers at their stations.
-- Chef Tony Marano to a student asking when one would use meat tenderizer in a restaurant kitchen.
Rose by any other name
"My mom called it squab, but we knew it was pigeon."
-- Culinary student Alfie Regadio on gourmet cooking in his boyhood home.
Tasty? No, but square and flat
"What kind of cheese? American processed? Not even a rodent wants that cheese."
-- Chef John Meidinger discussing what in a school lunch menu has potential for causing food-borne illness.
Where chicken comes from
"This grew up in a box and never knew its mother."
-- Chef Tony Marano responding to a student who asked facetiously if the bird he was preparing for roasting was "free range".