The Basics

So last night Chef Porter was talking about The Basics.  As in do not try to hot dog and be Keller until you have mastered The Basics.  And she drifted on a tangent to give an example - which will clearly be some of the best moments in class - and told a story about a class making cream of mushroom soup.  One student seasoned it with some sage, unorthodox but still complementary to the flavor profile.  Then she garnished it with a broccoli floret.  A big chunk of broccoli, right on top of her soup.

If steam could come out of people's ears, it would've happened right then with Chef.  "YOU GARNISH YOUR FOOD...WITH INGREDIENTS ALREADY IN THE FOOD.  HOW ABOUT A FRIED SAGE LEAF?!"

Another good one is the class making half racks of lamb, a $$$ protein...not a stew meat by a long shot.  Apparently three students turned in braised racks, and one jackass deep fat fried his half rack of lamb.  Chef Porter looked like she wanted to choke someone while crying tears of disappointment.  And I bet she could choke the life out of a grown man.  She's got paws.