New guy, hey what's up! Had my boss today tell me that flaming food in my sauté pans has the potential to add bad flavor. I know this. It was just an observation he made while I was working: Hot pan, airline chicken, skin down getting crispy, flip, add mushrooms that have been oven roasted a bit with seasoning. When I add the shrooms after flipping the chicken I swirl the pan around igniting the remaining oil and fat from the skin, kinda searing mushrooms a bit and burning off the liquid. It flames up nice and I like watching the oil and fat go away while the shrooms dance in the pan. In about 10 seconds no more fire and I add some veg stock to the pan and finish in a 450 convection oven. Is there anything wrong with my technique? Chef has been to school, not me. He's young, I'm old. I understand heat and if I get's too hot, I start over. Not questioning his knowledge or authority, but I would like some second opinions. Hope you understand!

Constructive criticism always welcomed.