Chow Bella

15 Metro Phoenix Chefs and Restaurateurs Share Their Worst Thanksgiving Nightmares

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See also: 25 Thanksgiving Dinner Tips from Valley Chefs

Chef T - Chef, Sage Kitchen A few years ago, I was making Thanksgiving dinner with friends. My buddy who was on potato-peeling duty tried to stuff all of the potato peels down the garbage disposal. The whole thing seized up and dirty water started to back-up into the sink. We spent the whole day trying to find a plumber who was on duty and pulling disgusting potato peels out of the sink. We never even finished cooking the meal.

Cullen Campbell - Chef, Crudo I fell asleep once while the meal was baking, only to wake up two hours later to the smell of a burnt holiday.

Joey Bruneau - Executive Chef, Nabers The dishwasher breaking down!

Jared Porter - Chef/Owner, The Clever Koi My biggest "disaster" was when I was working at a hotel. We had gotten our turkeys in and our receiving agent saw that they were frozen, like most hotels get them. He assumed they needed to stay frozen. Once we noticed that they weren't thawing in the walk-in, it was a mad dash to get them ready for the thanksgiving festivities.

Brian Peterson - Executive Chef, Earnest One year, my mom cooked the turkey in the plastic bag it came in.

Deborah Schneider - Executive Chef, SOL Mexican Cocina My sister-in-law once basted a bird for four hours with a mixture of butter and honey, and served a coal-black, but surprisingly tasty, 20-pounder to the astonished family.

Jeffrey Amber - Chef, Forge Pizza Moving into a new house and not realizing the oven didn't work properly until it was too late. I ended up butchering the whole bird and made it work.

Patrick Karvis - Executive Chef, TapHouse Kitchen One year at this hotel I was working at, it was my first sous chef job. The p.m. crew made the giblet gravy and did not cool it down properly. When it came time to start the gravy in the morning for our 300 plus guests on Thanksgiving Day, I walked into the cooler and noticed the gravy was bubbling over. It was bad. That was a nightmare trying to remake gravy with what little turkey bones and chicken stock we had.

Christopher Gross - Executive Chef/Owner, Christopher's and Crush Lounge Not really a disaster, but I was cooking for my family and was making my mom's noodles that she made for me every year for Thanksgiving and Christmas. Instead of preparing for 30 people, I ended up with three times what I need. But they were great as leftovers, so I cut them up into one-inch pieces and fried them in butter like spaetzle.

Chris Hove - Owner, Perfect Pear Bistro One holiday, I underestimated the cook time on the turkey. A couple hours after expected dinner, we were full of all of the sides and appetizers, and pretty drunk from drinking on empty stomachs.

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Josh Chesler
Contact: Josh Chesler