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What's Your Biggest Holiday Cooking Screw-Up (And How Did You Fix It)?

Welcome to Chow Bella's Bites & Dishes, where Valley chefs and restaurateurs respond to a question New Times food critic Laura Hahnefeld has on her mind. Have a question you'd like to ask? E-mail [email protected] Miss a question? Go here.

Holiday cooking catastrophes are nothing new, but when you're in the restaurant business, they can be doubly disastrous.

See also: - Chefs, What's on Your Holiday Wish List This Year? and What's Your Most Horrifying Kitchen Accident Story?

This week, Valley chefs and restaurateurs share their holiday cooking horror stories and let us know how they recovered from them.

Chef Taylor Domet, North, Kierland

Five years ago, I was working at a resort restaurant and let my executive chef help me with a Christmas event -- a plated dinner for 120 people. He said, "I'll take care of the chickens." Ten minutes before plating, he left for the night and I assumed he did what he said. The first five plates we sent out came back with undercooked chicken. It was almost a disaster. We managed to bring the chickens up to temperature and execute by the skin of our teeth! Lesson: Always double-check your misé en placé -- even if the executive chef prepped it himself!