Up in flames?
"Pay attention to the fat so we don't catch the place on fire and burn it down."
-- Chef Dan Fluharty, noting that the last time we used deep fryers in the classroom kitchen, oil temperatures rose to a dangerous 500 degrees Fahrenheit.
That's Mr. Knucklehead to you, buddy
"Look at this pot. What knucklehead cooked the couscous?"
-- Culinary student Rob Park seeing the grain burned black in a pot. The prescribed way to make couscous is to add hot liquid, not put it over a flame. The pot was mine.
Season with care
"Do you want to put so much seasoning on it that it burns the chef's mouth? No!"
-- Chef Dan Fluharty's reference to one student's liberal use of white pepper.
"Do we still lemon it? It's a verb now."
-- Culinary student Aline Brown altering language usage as part of her kitchen experience.
Goldilocks spinach: just right
"This is not spinach soup, and it's not a brick. If you do it right, there's little better than creamed spinach."
-- Executive Chef Michael Weller upon learning that our class had a bit less than success with the dish on our first outing with it.