It's a sure thing "Shrimp always sells. If you think you're going to have trouble selling something, add shrimp."
-- Chef Dan Fluharty (left), explaining the making of shrimp bisque and telling us that many a restaurateur has gotten by using the tasty little crustacean.
Non-sequitir of the week
"My question is actually about bleaching. Can we bleach these?"
-- Culinary student Molly Lester (below left), tugging at her white chef's jacket and stopping Chef Dan's soup demo.
Let there be no uncertainty
"When in doubt, add salt."
-- Culinary student Fontaine McFadden, responding to Chef's question of what she had learned that day.
"The Portuguese are just like anyone else on the planet: Just because they have a recipe doesn't mean we have to follow it."
-- Chef Dan Fluharty, acknowledging that the "national soup" of Portugal, caldo verde, can be made with rice rather than potatoes as the starch.
We'll talk bonus later
"All this fun and you'll get paid for it."
-- Executive Chef Michael Weller making note of students actually enjoying themselves while cooking in Culinary Foundations II.
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