Chefs Tell Their Kitchen Horror Stories In NY Times Magazine

Andrea Wan for the New York Times

Andrea Wan for the New York Times

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]

Newsletter

Feed your inbox.

Subscribe