Culinary school quotes of the week, Week 1

The truth about the truth

"It's a tradition. Well, it's more of a nuisance than anything else. But you gotta wear it."
-- Chef John Meidinger (right) telling students on Day 1 that wearing a complete uniform as school rules require for all classes includes the neckerchief.

Don Juan and Casanova were chefs

"Cuisine is not about power; it's about finesse. As chefs, we're poets and lovers, not fighters."
-- Chef Tony Marano describing the military-like organizational "brigade" of the kitchen staff as established by the great Frenchman Georges-Auguste Escoffier.

Bad career move

"You don't want to take a chance on making someone sick or killing someone, because that will ruin your career. Or it should."
-- Chef John Meidinger explaining that food spending a cumulative four hours in the "danger zone", 41-135 degrees Fahrenheit, should be thrown away.


Addicted to science

"Food scientists can be our best friends, or they can be evil. ... Worldwide (restaurant) chains use food scientists to layer fat, oil and sugar to levels in foods to make them addictive."
-- Chef Tony Marano (above left) discussing how tastes and flavors can be manipulated.


Rocco my world
"We have books about cute chefs like Rocco (DiSpirito, a New York City chef/restaurateur, photo at right), but also not so cute chefs."
-- Diana Vasquez, Librarian at the California Culinary Academy, telling students what's among the 4,000 volumes she oversees. She didn't identify any "not so cute" chefs.

(Rocco DiSpirito photo credit: delish.com)

Culinary school: Daily quiz, yes; Anthony Bourdain, no

The changing room was vacant for a few minutes as I donned my uniform for the first day of classes at the California Culinary Academy today. I buttoned my jacket to the top, put on my commis and stood in front of the mirror.

I inhaled and exhaled two times -- normal breathing -- then took a third deep breath and let it out slowly. I walked out the door to my first class. Not quite Neil Armstrong's "one small step ... one giant leap ... ". Yet it was my own small but brave stride into a new, exciting world.

Chef John Meidinger and Chef Tony Marano greeted me and my classmates, and we plunged in. Even the fits-and-starts preliminaries -- a book or two missing from the book bags, a tool or two missing from the knife kits, the necessary building tour including how to get out and where to go in case of fire -- were moments we embraced. Each turn had a newness that kept us enthused beginning to end, the way a good meal does, from amuse bouche to dessert and coffee.

Day 1 brought the news that Day 2 and every day after it will mean a quiz in the Safety and Sanitation class, taught by Chef John.

Culinary Foundations I is being taught by Chef Tony in a demonstration kitchen where we will learn the bare-bones basics of terminology, kitchen organization, proper use of tools, basic food science principles -- finally, a mention of actual food! -- and foundational sauces and stocks.

Chef Tony wants a 250-word essay by next week reflecting on the inspiration each of us has gotten from reading a book on cooking. Mine will be on Julia Child's "My Life in France," which I have nearly finished reading. One caveat from Chef Tony: "I've had it with Anthony Bourdain, up to here," he said, slashing his hand across his throat. " Anything else is fine."

Second day of classes begins in 15 hours. I cannot wait.

(Anthony Bourdain photo credit: www.toliveandeatinla.com)