"Tomorrow is Fryday -- not Friday -- but Fryday. We will do all kinds of fried things, including tempura."
Chef Dan Fluharty made the announcement both at the beginning and the end of class today. We will fry shrimp, fish, potatoes and other deliciousness.
Fryday. Not the healthiest concept, but a necessary one to learn in the realm of culinary arts.
I shall approach it with the same curiosity and intent that I have every other aspect of cookery to which I have been exposed at the California Culinary Academy.
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