"If you burn it, is it food?"
-- Chef Dan Fluharty to the class warning that it wouldn't take long to cook lamb chops.
"It makes a difference whose are whose, because mine are perfect."
-- Culinary student Richard Johnson (left) to fellow student Rob Park when Park asked if his just-cooked potatoes could share an ice-water bath with Johnson's.
Selective breeding
"How do you decide who's a kip? Do you just look at 'em and say, 'You're a kip'?"
-- Culinary student John Briggs asking, during the veal presentation, about calves raised only for their hides and not meat. They are called "kips."
Not coddled as a child?
"That's better treatment than I got when I was a baby."
-- Culinary student Molly Lester after hearing a description of how calves are raised for veal.
Controlling the heat
"What rose its ugly head again yesterday on the stovetops? The fryers."
-- Chef Dan Fluharty admonishing us once again to watch the oil temperature in deep fryers so food can cook properly and we can prevent fire.
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