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Your biggest culinary mistake - Page 2

post #31 of 34
Hmmm...so many!

In my first cooking job the manager asked me to set out a case of frozen carmel rolls for the brunch. I'd never made them and didn't realize what he meant so I put the unopened case in the walk in.:lol: By morning they'd begun to rise into one huge roll!

I once made a batch of banana breads (also for a brunch) but got distracted and forgot to put sugar in them. Not inedible as I used some fruit but pretty bland, not at all what I wanted.

As a kid I had to change the oil in a fryer with a tip-up element; I forgot to turn off the heating element before doing so. Man, you've never seen so much smoke. Luckily there wasn't a fire.

About 20 years ago I was hauling about 6 five-gallon buckets of chili to a walk in...I had a bucket in each hand and attempted to use my foot to press a lid on one of them, with predictable result- my foot went right to the bottom of a pail of hot chili.:rolleyes:

Over the years I've pretty much made all the standard goofs- confusing salt with sugar, popping something in an oven set much to hot or much to low, forgetting to set a timer, turning off a time when I was busy but forgetting to check the food, tsp for TBSP, etc etc.
"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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"Excellence is an art won by training and habituation. We do not act rightly because we have virtue or excellence, but we rather have those because we have acted rightly. We are what we repeatedly do. Excellence, then, is not an act but a habit." - Aristotle
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post #32 of 34
I've done too many stupid things to keep track of. The most recent; telling myself "If you keep doing this, you're going to cut yourself." 30 sec. later, I put a huge gash in my finger. But overall I would say my most serious mistake was letting someone (former boss) tell me not to wear a chef coat in the kitchen, which allowed the other cooks to take turns burning me with various implements including hot tongs, sheet pans, grill spats and one incident where a sizzler full of bacon wrapped shrimp and scallops started to spin around on the tongs the other cook was carrying it with resulting in him pouring hot grease in my shoe and my doing a wild foot stomping dance accompanied by a howling ooh, ow song. The coat couldn't help the shoe thing, but the tongs and sheet pan incidents are now a grease spot on my coat instead of a permanent mark on my hide. That took the fun right out of it for them, so now they're taking turns smoking me in the head with various doors. Do chef hats help avoid that? I really hate those hats, but maybe I should reconsider....
post #33 of 34
Cooking 60 litres of creme anglaise for bavarois only to overcook and split it.
Kiwisizzler's blog

Good food is food that tastes of what it is!
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Kiwisizzler's blog

Good food is food that tastes of what it is!
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post #34 of 34
Trying to get the meat out of a fresh coconut my knife slipped and I stabbed myself but good. Ashamed to say....happened yesterday!
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