A Mistake Best Never Made

I recently learned the high price of failure as an executive chef. Two weeks ago Friday, I had some friends hit up the restaurant for their birthday. I figured that since it was midnight and we were closed down that I didn’t really need to go in depth into inventory and decided to enjoy a beer with my friends. Easily the worst decision I’ve ever made to this day.

What Happened:

I got sloshed like a good Irish chef would, developed a very nasty hangover for the next day, and slumped my way into work early to start the prep work for the coming day. I had assumed we’d be ok for the day with the current amount of inventory and lets begin on that note. Johnny (one of the owners) kept asking me if we had enough soup to run the special and I said yes. That was until I burned the bottom of two thirds of each soup, eliminating it from the menu. Johnny let it slide and we started to make do. That is until we realized that we were out of salad mix and heads of romaine twenty minutes before service. That’s when it began to hit the fan.

The Epic Failure:

Shock hit me like a lightning bolt. How could I have been stupid enough to overlook such a glaring need. Joe (another owner) covered our behinds however, by making a last minute delivery of greens to us through a purveyor downtown. This was just the beginning, as orders started piling up. Soon most of my specials were eighty-sixed, and we couldn’t pump out salads fast enough to prevent us from catching the weeds.

No matter what we did, everything was a catastrophe. Food was being sent back from every section of the kitchen. Pork chops undercooked to the point of bleeding, cold soups, salads forgetting to be changed by salad station’s type prep on orders, and of course, the was me on expo and saute sinking like the titanic. I threw Joe on saute as I desperately tried to organize expo, now more than fifteen tickets behinds. Food was placed in front of me for a person with scallop allergies. Two bowls, one containing scallops and shrimp the other just shrimp. I then sent them out, so lost in confusion, to the wrong person, nearly causing a allergic reaction. The fury from the server who just lost hundreds in tips due to my mistake nearly made me quit.

Death For Dinner?

Due to my lack of preparation and accountable failure in pulling us out of the weeds, I nearly killed a man with food. Something so awful, so wretched that I didn’t sleep a wink that night. All in all, I had cost us over two thousand in food being comped. Cost servers hundreds in tips that would and could not be fixed. I also failed the owners by loosing control and not being responsible for my ordering. It was a mistake that I should never have made.

Browse Culinary Arts Schools & Colleges

Refine School Matches
Hide filters
  • SUBJECT

    See More

  • DEGREE

    See More

  • PROGRAM TYPE

  • START TIME

    LOCATION
    Please enter valid US or Canada Zip.
            Results open in new window

            Searching Searching ...

            Matching School Ads
            5 Program(s) Found
            • Alumni have appeared in reality competition shows such as Top Chef and Project Runway.
            • Has a team of about 4,000 faculty members focused on helping students tap opportunities in a marketplace driven by ideas.
            • Offers programs in design, media arts, fashion, and culinary.
            • Provides program coordinators who work with students to ensure they have the learning materials, assignments, facilities, and faculty to get the most out of the program.
            • Over 50 campus locations nationwide.
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            1 Program(s) Found

            Baker College is the largest independent college in Michigan with the most focused approach to education and training available. Our mission is to prepare you for meaningful employment.

            1 Program(s) Found
            • Ranked among the Best Online Bachelor’s Programs in 2015 by U.S. News and World Report.
            • Lets undergrad students try classes before paying any tuition.
            • Has an average class sizes of 18 for undergraduate and 13 for graduate-level courses.
            • Offers numerous scholarship opportunities that can help students save up to $750 per term on their tuition.
            • Tends to educate degree-seeking online and campus-based students who are adult learners with families and students who work while pursuing higher education.
            Show more [+]
            Good for Working Adults
            • Online Courses
            • Flexible Scheduling
            • Financial Aid
            • Transferable Credits
            5 Program(s) Found
            • Received the 2015 and 2013 “Cooking School of the Year” Award of Excellence from the International Association of Culinary Professionals (IACP).
            • Accredited by the Accrediting Commission of Career Schools and Colleges (ACCSC).
            • Externship opportunities are available at numerous famous New York City restaurants.
            • Campus is located near downtown Manhattan, within walking distance of many popular attractions such as the Radio City Music Hall.
            Show more [+]
            Good for Working Adults
            • Flexible Scheduling
            • Financial Aid
            5 Program(s) Found

            Sullivan University is a private institution of higher learning dedicated to providing educational enrichment opportunities for the intellectual, social and professional development of its students. The institution offers career-focused curricula with increasing rigor from the certificate through diploma, associate, bachelor’s, master’s and doctoral degree levels. Throughout those curricula, the university seeks to promote the development of critical thinking, effective verbal and written communication, computer literacy, and teamwork as well as an appreciation for life-long learning, cultural diversity and the expression of professionalism in all activities. At the graduate level, the university also seeks to promote a culture of research.

            3 Program(s) Found
            • Each campus features a public restaurant where culinary students work under the direction of professional chefs for real-world experience.
            • Hosts Platt College’s Food Fight, a friendly dessert competition for students held once a month.
            • Offers programs in culinary arts, nursing, and healthcare.
            • Accredited by the American Culinary Federation (AFC) and Accrediting Commission of Career Schools and Colleges (ACCSC).
            • 5 campuses in Lawton, North and Central Oklahoma City, Moore, and Tulsa, Oklahoma.
            Show more [+]
            4 Program(s) Found
            • Hands-on culinary education with focused attention on each student
            • An ACCSC School of Excellence with multiple “Best Vocational Cooking School” awards*
            • 15,000 graduates, including celebrities like Bobby Flay, David Chang, and Christina Tosi*
            • Programs in Culinary Entrepreneurship, Professional Culinary Arts, Professional Pastry Arts, and much more
            • Campuses in New York and Silicon Valley with nearby housing available
            Show more [+]