Saturday, December 19, 2009

Culinary school quotes of the week, Week 12

Global warming comes to one oven
"He had a very large carbon footprint today with that plate."
-- Chef Dan Fluharty on a student in another class whose roasted chicken cooked until it was charred carbony black.

Caught a fish this big
"I ended up with anchovy fillets."
-- Culinary student Rob Park (right) on his first experience filleting a fish, a nine-inch flounder from which we were supposed to get four 4-inch fillets. 

Revenge of the blob
"Was it napér (pronounced nap-ay)? No, it was glopér (pronounced glop-ay)."
-- Chef Dan Fluharty describing the sauce supréme made by most students. Napér is the French term for desired sauce consistency, to coat the back of a spoon. 

A short love affair
"Remember I told you I liked this stove yesterday? I don't like it today."
-- Culinary student John Briggs, using a new stove top for Part One of the cooking competency final exam 

Flourescent food
"You don't want it to glow in the dark."
-- Chef Dan Fluharty, warning against using more than a pinch of saffron in the liquid going into risotto Milanese.

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