(Note: All cited quotations are from Chef Dan Fluharty, instructor for Culinary Foundations II afternoon session, for the term that ran Nov. 9, 2009 to Dec. 18, 2009.)
To err is human; to opine is divine
"Making mistakes on your part is important. You'll need a second opinion on what you cook. That will be me."
-- In his introduction on the first day of class, Nov. 9, 2009
Worth the sacrifice
"I would go there and eat the nasty food just to watch the show. They served the eggs over-greazy. That is, over easy."
-- Relating why a certain San Francisco greasy spoon restaurant was his favorite; it was the performance the cooks put on preparing breakfast
In other words: 'No'
"Flaming alcohols are for show."
-- Response to a student asking if he wanted us to flame the brandy when putting it into a sauté.
Don't green for sake of green
"Don't put a garnish on the plate just to have one. The garnish should tell a story. That means it should be a component of what's in the dish."
-- Response to a student asking if a plated soup could have color added to it with a sprig of parsely
In emergency, break out couscous
"Couscous is your emergency, go-to starch. If you don't have any idea what starch you're going to serve, couscous is the answer."
-- Explaining that couscous, when mixed with hot chicken stock, can be ready to serve in 10 minutes