The “Food and Drink” issue of New York Times Magazine is out this weekend. Among the solid line-up of features is a lighthearted piece recounting some chef’s worst (best?) back-of-house stories. Titled “True Tales of Hell in the Kitchen,” there’s a tale about a line cook who fed the staff weed cookies—which put everyone working “in the weeds” for the rest of the night. Other highlights include a mutiny and a propane-fueled chicken explosion. Perhaps most horrifying of all, at least for anyone who works in a restaurant: The chef of Dirt Candy recounts how during a health inspection, the health inspector found out that their inspecting was also getting inspected, causing service to halt for several hours. At least they got an “A.”

[via NYTimes]