A motto to live by
"It makes cheap and cheerful quickly."
-- Chef Dan Fluharty (right), describing the benefits of preparing and serving polenta.
"I had more than my share of fried stuff today. I'm through with fried."
-- Culinary student Fontaine McFadden after "Fryday" in the classroom kitchen, where, basically, if it wasn't moving, we battered it and fried it. Oh, and ate a good bit of it.
Dare you to mess this up
"This is probably one of the most stupid-proof sauces we have."
-- Chef Dan Fluharty describing a soy-ginger sauce used with tempura-battered fish.
Aromatherapy culinary style
"It makes your house smell good."
-- Culinary student John Briggs, touting one benefit of braising.
Cooking: glamorous? No, glabrous
"You can always tell a good sauté cook or a good grill cook: no hair on the forearms."
-- Chef Dan Fluharty, moments after pulling his singed arm away from the stove top when cooking veal scaloppini.