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Your best kitchen battle scar...lets here it

post #1 of 28
Thread Starter 

My worst battle scar was in a cold kitchen, I was cutting duck and the fat was solidified and slippery and my hands were cold.  I slipped and cut off the whole tip of my finger, nothing left to stich up.  Good thing I was young and it grew back.  Knife was sharp too, I didn't even feel it...until later.

 

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post #2 of 28
Quote:
Originally Posted by Robbie Rensel View Post

My worst battle scar was in a cold kitchen, I was cutting duck and the fat was solidified and slippery and my hands were cold.  I slipped and cut off the whole tip of my finger, nothing left to stich up.  Good thing I was young and it grew back.  Knife was sharp too, I didn't even feel it...until later.


Robbie that does sound like a painful experience! luckily i have never cut off any limbs! though once i did drop a crate of meat on my toes one of them i couldnt bend for 3 months :O

post #3 of 28

No photos on this one guys. Thanks.

 

The management. :)

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post #4 of 28

same with the tip of a finger, but i had enough to put it back on. Also as an intern my sous chef and head line decided to brand me i still have a lovely mark on my forearm. something from kitchen confidental about chefs being pirates..... 

post #5 of 28
Thread Starter 
Quote:
Originally Posted by Pirate-chef View Post

same with the tip of a finger, but i had enough to put it back on. Also as an intern my sous chef and head line decided to brand me i still have a lovely mark on my forearm. something from kitchen confidental about chefs being pirates..... 

Tips of the fingers are the worst, then you get to wear the glove of shame for weeks and get called a Michael Jackson wannabe.  They branded you!  That is terrible, but not surprising, chefs are pirates.

 

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post #6 of 28

The two worse kitchen battle scars happened before I trained in culinary school.

 

One 4th of July I was making something that required melted butter. I accidentally overheated the butter to brown, went to quickly grab it and it spilled on my thigh. I had shorts on. The pain was unbearable. I had just given birth to my son 4 months prior and when my father heard my blood curdling screams he thought something had happened to the baby. He told me to get in the tub, tried filling it as fast as possible and had my sister rush to the corner store and buy bags of ice to put in the tub which rapidly melted. I had to visit the emergency room and it was bad for months.

 

Another time (before cooking school) I was trying to cut frozen butter and nearly took my finger clean off. Still have that scar.

 

I have also sliced the tipy tip of my thumb finger.

 

A funny one that happened while working for a catering company. One of the other chefs had finished baking a bunch of cookies, and placed all the hot full sheet pans on a speed rack, when i went to smell one of the sheet pans of cookies, the top pan above (which was searing hot) was sticking out just a little bit, and it left a burnline mark across my forehead. I can say that i felt like an idiot on the train for the next week or two. lol

 

And last but not least, I was working at the Jacob Javitz center and was pulling out a serrated knife from being wrapped in plastic and I sliced my finger pretty good. Had to go to the hospital for that one too.

 

 

Many other minor ones.

 

 

Now I try my hardest to be super conscience and careful, but still..I just burned my hand yesterday at work.

“After a good dinner one can forgive anybody, even one's own relations.”
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post #7 of 28
Thread Starter 
Quote:
Originally Posted by Pollopicu View Post

The two worse kitchen battle scars happened before I trained in culinary school.

 

One 4th of July I was making something that required melted butter. I accidentally overheated the butter to brown, went to quickly grab it and it spilled on my thigh. I had shorts on. The pain was unbearable. I had just given birth to my son 4 months prior and when my father heard my blood curdling screams he thought something had happened to the baby. He told me to get in the tub, tried filling it as fast as possible and had my sister rush to the corner store and buy bags of ice to put in the tub which rapidly melted. I had to visit the emergency room and it was bad for months.

 

Another time (before cooking school) I was trying to cut frozen butter and nearly took my finger clean off. Still have that scar.

 

I have also sliced the tipy tip of my thumb finger.

 

A funny one that happened while working for a catering company. One of the other chefs had finished baking a bunch of cookies, and placed all the hot full sheet pans on a speed rack, when i went to smell one of the sheet pans of cookies, the top pan above (which was searing hot) was sticking out just a little bit, and it left a burnline mark across my forehead. I can say that i felt like an idiot on the train for the next week or two. lol

 

And last but not least, I was working at the Jacob Javitz center and was pulling out a serrated knife from being wrapped in plastic and I sliced my finger pretty good. Had to go to the hospital for that one too.

 

 

Many other minor ones.

 

 

Now I try my hardest to be super conscience and careful, but still..I just burned my hand yesterday at work.

Great stories, thanks for sharing.  I love the one especially about the forehead burn, at least it was for a good cause though, cookies are always worth it.  Next time you burn yourself, try soaking in milk, it will take out the burn much better than ice water.

 

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post #8 of 28

Thank you. I've never heard of that one. I'll try it next time. :)

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #9 of 28

I was walking with a saute pan of piping hot duck fat the other day as a server popped out of a hall way without announcing it. It was burn her or burn me. Being a gentleman is a poor idea some times :p. Scalding duck fat all over my hand, both my thighs, and my boys. I don't know that I'll ever live down climbing into a sink full of ice while naked as the servers all watch and giggle.
 

post #10 of 28
Quote:
Originally Posted by kingfarvito View Post

I was walking with a saute pan of piping hot duck fat the other day as a server popped out of a hall way without announcing it. It was burn her or burn me. Being a gentleman is a poor idea some times :p. Scalding duck fat all over my hand, both my thighs, and my boys. I don't know that I'll ever live down climbing into a sink full of ice while naked as the servers all watch and giggle.
 

In today's day and age, I think that's quite chivalric. Sorry about your burn :(

“After a good dinner one can forgive anybody, even one's own relations.”
Oscar Wilde

 

 

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post #11 of 28
Quote:
Originally Posted by Robbie Rensel View Post

Tips of the fingers are the worst, then you get to wear the glove of shame for weeks and get called a Michael Jackson wannabe.  They branded you!  That is terrible, but not surprising, chefs are pirates.

terrible but their explanation was that i would cut or burn myself on a regular basis in the industry and it was kind of a welcome to the industry. honestly i never minded it too much most of the scar has faded but a bit is still there and i look at it and laugh when my interns complain that they have it hard. :) Too bad we said no to pictures the finger looked great stitched up . 

post #12 of 28
Quote:
Originally Posted by Pollopicu View Post
 

The two worse kitchen battle scars happened before I trained in culinary school.

 

One 4th of July I was making something that required melted butter. I accidentally overheated the butter to brown, went to quickly grab it and it spilled on my thigh. I had shorts on. The pain was unbearable. I had just given birth to my son 4 months prior and when my father heard my blood curdling screams he thought something had happened to the baby. He told me to get in the tub, tried filling it as fast as possible and had my sister rush to the corner store and buy bags of ice to put in the tub which rapidly melted. I had to visit the emergency room and it was bad for months.

 

Another time (before cooking school) I was trying to cut frozen butter and nearly took my finger clean off. Still have that scar.

 

I have also sliced the tipy tip of my thumb finger.

 

A funny one that happened while working for a catering company. One of the other chefs had finished baking a bunch of cookies, and placed all the hot full sheet pans on a speed rack, when i went to smell one of the sheet pans of cookies, the top pan above (which was searing hot) was sticking out just a little bit, and it left a burnline mark across my forehead. I can say that i felt like an idiot on the train for the next week or two. lol

 

And last but not least, I was working at the Jacob Javitz center and was pulling out a serrated knife from being wrapped in plastic and I sliced my finger pretty good. Had to go to the hospital for that one too.

 

 

Many other minor ones.

 

 

Now I try my hardest to be super conscience and careful, but still..I just burned my hand yesterday at work.

Haha , good ones ....

I usually get cut or burned on almost a daily basis , since im basically a running hurricane in the kitchen. Im not distracted but just anxious lol.

So i have a few scars...

 

1) I was once frying fish for some fish and me being myself and all forgot the oil slowly rises the more items are put in a closed space ( in this case a frying pan ) so yeh i started frying extremely quick and ended up sticking 3 fingers in piping hot boiling oil.... the sensation was so bad.... just never again. 

 

2) In one of my cooking courses one of my peers ( who is probably not working in the industry after we had a firm talk about his being in the kitchen ) had never seen oil popping , and right by the oil was a lemon veloute i was working for to accompany some steamed flouder. He went to taste the sauce and the oil popped a bit , scared him and the sauce flew all over my hand.... -_-

 

3) I had also once slit a good peice of my arm off while messing around with an umbrella at work <_< i now have a 3 inch scar on my wrist that looks like a flame XD

 

4) Oh today i went to go get some sheet pans that i thought had cooled and burned my entire hand but im over it now....

 

5) Oh last week i got mad at a waiter and ended up breaking a glass cup in my hand <_< scratched up my finger and palm....

 

But yeh since a kitchen is full of dangers , now i just attempt to stay cautious of my surroundings to keep the burns and scars to a minimum , but since i almost always cut my finger or burn my hand at work i developed a good amount of restistance , so much that now i can basically carry hot sheet pans and other stuff , that they dont bother me so much , or at least not for a good 2 minutes before the burn become unbearable , still i attempt to be careful but in risky situations and we cant find an oven glove u just gotta grab that hot pan and move it as fast as possible i guess XD. 


Edited by KaiqueKuisine - 2/6/14 at 12:54pm

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post #13 of 28

Not terrible but last month I turned around and grabbed a hot sizzler plate, thinking it was cold as it was on my station and I didn't leave it there, lucky me just grabbed a sizzler 4 seconds out of a 500 degree oven. My finger tips stuck to the hot plate as I tried to fling it off my hand. NEVER leave a hot sizzler on someones station without telling them!
 

post #14 of 28
A typical busy brunch. Someone left a small porcelain saucer at the side of the griddle(some additional orders).
When I picked it up, I can feel my finger tips quickly shriveled to the heat, sticking to my fingers. I can even hear my skin crackled.

Lol. Painful experience.
post #15 of 28

Oh so many so little time, lol. The best two battle scars for me were first: when I was in culinary school and the chef was urging us to finish up our prep for the day so we could clean and go home, in a hurry I was cutting carrots and sliced the corner of my thumb almost completely off, I didn't even notice until some girl in my class flipped out about all the blood on the board. Second which is more recent I was pulling pans out of a steamer which were covered in foil. If anybody has experience with this you already know that very hot water will collect on the top of the covered pans.(duh). As you can probably guess what happened I reached in to pull out a pan and the weight shifted dumping about a gallon of scalding water onto my right leg and down my shoe. In a heroic fashion I pulled my pants completely off and ran towards the back trying to get my shoe off, although too late I received first degree burn on my leg and shin (probably would have been worse if I didn't get my clothes off) and the worse is the second degree burns on my foot and ankle. I would like to add that I did work through the pain to get through dinner service, I made some batter concoction with flour and baking soda and used it to soothe the burn. Hurt like hell trying to get the dried batter off my burns after service, something to laugh about now I guess. I do have pics but as instructed I shouldn't post lol.

post #16 of 28

I've been lucky to not have had anything bad for a couple of years now.

 

One was pulling veal bones out of a 500+ degree oven, carefully carrying the heavy sheet tray over to a speed rack. It was a convection oven with double doors and they weren't easy to close one-handed (in my case, my upper arm).... Soooo, stupid me, I try to juggle a heavy, hot sheet tray and close the oven door. My forearm touch the sheet tray for barely a second and oh, what a burn! Took the skin clean off. Still have that scar, that was about 6 years ago.

 

Another time in another place, I had about 12 saute pans going, stuff getting ready on the back burners, high flame on the front, towel in right hand, left hand free. Saw product on the back burner cooking too fast, and instead of turning down the flame, I reached over to grab the handle with my towel-free left hand and grabbed the handle that had been sitting over an open flame for a good ten minutes. My hand seized up while still holding onto the handle. But the weirdest part, I never got a burn. It was horribly painful and it was a very good lesson.

 

Other than that, sliced my thumb down to the bone on a mandoline about 10 years ago. The amount of blood was incredible.

 

Nothing else comes to mind.

 

I broke my right wrist once while I was still on the line (saute) (this happened off work) and went to work the next day and learned how to flip pans with my left hand. Never skipped a day.

 Ha.

post #17 of 28

Oh 2 days ago at work i got mad lucky....

I went to go get a hot sheet pan from the table and didnt realize it was hot , lucky me my hands were wet from washing them and i didnt get burned just felt really painful as the water from my hand evaporated in under a second xD. Now imagine if i hadnt washed my hands XD. 

Today you are You, that is truer than true. There is no one alive who is Youer than You.

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post #18 of 28
My worst wounds...
First, I was spinning the creme brulé in my hand while torching it and it slipped off... My instant reaction was to grab it, which should be to let it drop, ended up catching a handful of burning sugar. Excruciating pain, nearly passed out, also the very last order of the night.

Second, cook left the of a #10 can up and was on the edge of the steam table where the mashed potatoes where, at a perfect angle that it wasn't visible, as I scooped up some potatoes I sliced across my knuckles. Superglued it for service, needed 40 some stitches in the ER after.
post #19 of 28
Ok so I have slice my finger top off with a mandoline which bled to high heaven couldn't find in in the cucmbers after either.

There was the time when I was training me and a few of the guys decided to try cut the center out of carrots I was unfortunetly the one who ended up slicing my hand (note to self playing with sharp knives not good) due to my water like blood again bled to high heaven.

In a kitchen I use to work in we use to put the tops of tin cans back in the can and squeeze the top in so it didn't slice through bag or person, so I collected all my cans lids inside started squeezing top and about 5th can in the top decided to fly out like a ninja shuriken and slice me needed the hospital 12 stitches in my thumb and damaged thumb ligaments as I can now not bend thumb past a certain point without excrutiating pain, then 2weeks later just after getting bandage off was cleaning meat slicer and forgot to put thickness back to 0 and sliced through little finger.

Don't know if this count but I was arguing badly with second chef he pushed me I smashed my skull off the emergancy cut off swith for steamer, I did not win the battle with the steamer but I had last laugh as the next day it broke down haha .
post #20 of 28

I'm definitely a burner, and not a cutter.  Actually, today, I was rounding out stems from tomatoes to use for concasse, and the corer slipped hard and fast to the inside of the pointer finger on my left hand.  Thank whatever for calluses- I stood there for a good 45 seconds waiting to see if it would bleed, but it was good.  The burn list is way too long and boring, but a personal favorite is the time I was making ettouffee in a kettle, a few years ago, using a roux I thought was a... dirty blonde.  Apparently the sauce didn't like my first-timer roux*, and spit directly into my right eye.  Any time you hit that internal monologue of, "F**k this, I don't care, I'm pretty sure I just permanently damaged myself, for this stupid kitchen that isn't even mine, and I need help NOW," is such a sh*t place to be during service.  The entire incident was less than a minute, and I lost all the eyelashes, but zero face with my sous chef.

 

The first restaurant I ever worked at, as prep, did see a line cook cut his pointer finger from the first knuckle.  Clean off.  And I'll never forget, as he said in a swarthy manner:

 

"Bag it."

 

Ten years later, the fact that it was a lunch shift stands out more than anything.  That, and the fact that no kitchen in northern Michigan is worth a finger. 

 

 

 

 

 

 

* I've since learned how to make roux, and I'm pretty sure me continually swearing at it is the secret ingredient. 

post #21 of 28
Haha a good roux got a love the possibilities of fun there we sent our trainee to look for tartan food colouring to make the roux feel more scottish, I think fate was against me that day because 2 to 3 minutes after laughing at said trainee I moved the pan with roux in and forgot to use my cloth and burnt my hand luckily it wasn't so hot that my skin melted but stung like a mother f**ker
post #22 of 28

not the worst, but the most annoying - nicked the skin off the first knuckle while cutting. want to shake myself by the collar every time i do this.

post #23 of 28

Didn't happen to me, but I was standing right next to the guy when it did.

 

This happened back in the late 70's, when I was just starting out. We were cleaning out the fry vats, the process back then was to empty the grease into a 5 gallon stainless steel double handled bucket and then carry the old oil outside to the rendering station ( a couple of 55 gallon drums kept out back for this purpose) and once the vats were empty, scrub them clean and refill with new oil.

 

As my co-worker walked this bucket of 375 degree oil out to the back door (imagine him holding the bucket up to his chest with both hands) he stepped on  piece of ice dropped by a careless waiter and in a 3 Stooges like manner, had his feet fly into the air and the bucket of hot grease pour all over his face. His entire upper body immediately blistered, and after a lengthy rehab stint he ended up not being able to go into the sun for a full year while his skin healed. To his eternal bad ass credit, he never made a sound during the entire incident.

 

The most shocking part of the whole thing? The Head Chefs' reaction. As he saw what was happening he ran over and the only thing he could think to say was "don't worry Jim, I'll clock you out!"

post #24 of 28
Quote:
Originally Posted by shadow wannabe View Post

Haha a good roux got a love the possibilities of fun there we sent our trainee to look for tartan food colouring to make the roux feel more scottish, I think fate was against me that day because 2 to 3 minutes after laughing at said trainee I moved the pan with roux in and forgot to use my cloth and burnt my hand luckily it wasn't so hot that my skin melted but stung like a mother f**ker

Tartan food coloring. Oh my god, thank you so much. Just finished my 40 hours since Friday, and that made me laugh so hard I spit my whiskey out. To make it more Scottish. Brilliant.
post #25 of 28
Well we had loads of random stuff for trainees to do that made us have s**ts and giggles.

Although speaking of oil our kitchen porter thought it a sensible idea to clean fryer and open the tap without the bucket there as oiled poured over his feet.
post #26 of 28
Nothing too serious here yet, but plenty of burns. That hazy, sleep deprived 4:30 am feeling is no time to be pulling hot sheet pans out of the oven. Every once in a while I'll go to slide something onto the speed rack, miss, which causes the sheet pan to stay in place as I zombie shuffle forward and burn my arm.

Wakes me up pretty well though
post #27 of 28

Prior to attending culinary school, feeling A+ prepping for my first time alone, I was cutting cauliflower with a santoku and applied a little too much pressure and ended up cutting the tendon in my left thumb. (age 17)

I couldn't close a tongs with that hand for almost 3 months after that.

 

Few bad burns here and there.

 

Last summer I had a new line cook shadowing me, and as I was showing him how we cut our tomatoes, I managed to cut the tip of one of my fingers off.

This happened because this new line cook happened to reach in his pocket and grab his phone, so I turned to scold him and... history!

 

Love these stories!

post #28 of 28
My first good scar was when my first chef taught me to flip fish in a French steel pan with my fingers. I fucked it up and splattered oil all up my arm back and front and my hand. The smallest scars are gone but I still have the largest spots and it's been about 5 years. I also had a bad sugar burn from making ebilskevers apricot jam leaked on to the cast iron and blew off it as molten hot sugar. A week ago I was shaving fennel on my mandolin and took a good chunk of the tip of my middle finger. Today I sheared my index finger on my claw hand with my knife as I was shoestringing leeks. I sliced clean through my nail no resistance at all. It's a crescent moon cut fingernail.
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