(Note: These comments were heard or overheard during my first 12 weeks of culinary school.)
"What's the world's shortest book? British cooking."
-- Chef Tony Marano (left), commenting on various national cuisines.
I ate his homework
"Michael, where's that pork chop?"
-- Student Rob Park (right) asking me what happened to a plated grilled pork chop that was left on the cooking station we shared. It was his, and he was planning to take it home to his wife. I ate it.
Follow your nose
"I said, 'It smells like something's burning.' The student said, 'Oh, there's nothing burning.' Three minutes later, he opened the oven and ... there was a horrified silence."
-- Chef Dan Fluharty, telling how the sense of smell is important in the kitchen.
Blue bin, green bin, black bin
"In the Bay Area, we tend to take our garbage seriously."
-- Chef Tony Marano, instructing us to separate throwaway trash from recyclables from compostables.
"Half a bay leaf or a whole bay leaf? Make the right choice, because otherwise the dish will be ruined, and then the whole thing unravels."
-- Student John Briggs, facetiously weighing the consequences of how much bay leaf to put in a marsala mushroom sauce.