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.
Spills, the occasional fire -- wait, there's no baking soda in this at all? When it comes to cooking mistakes, we've all had our missteps in the kitchen. But when you're a chef, those moments are magnified. I asked Valley chefs and restaurateurs to recount their most epic fails in the kitchen, and they've been kind enough to resurrect some horror stories of their very own (gulp).
Chef Matt Taylor Noca
While cooking at Mary Elaine's, I dumped eight liters of finished and beautiful bordelaise sauce (a pricey red wine sauce finished with bone marrow) all over the chef's table in the kitchen. I had just started and thought I was going to get fired. Chef Brad Thompson did not speak to me for a while, and I almost quit in shame.