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Conveniently Located in Mt. Washington

Kitchen Catastrophes

by Chef Jenn Huey

People have many strange notions that because I am a professional chef, I don’t make mistakes in the kitchen. Well I can’t think of anything further from the truth.  Honestly I’m like everyone else; there are days that nothing seems to go right in the kitchen. So here are some of my stories that weren’t so funny at the time but now that I look back at them, I can smile.

I started my culinary journey baking at the age of 15.  I can’t tell you the number of times that I have used baking powder instead of baking soda or vice versa.  Now, I always check the recipe 4 times to make sure I get the right one. Once, while baking a cheesecake, a half an hour after sticking it in the oven, I noticed that the eggs were still on the counter!  Needless to say that one didn’t turn out so well. Don’t even get me started on the number of mad dashes I have made to the oven when I smell something burning.
One of my favorite dishes is Steak Au Poivre, a lovely pepper crusted steak in brandy cream sauce.  I made this dish a number of times at the restaurant, but when making it at home, with my over the range hood, I didn’t think about where the flames would go when I flambéed the sauce.  FYI, when there isn’t a high space for the flames to go, they find a place to go!  Somehow I walked away from that with all of my eyelashes and eyebrows.
The moral of these stories is that things don’t always go right and we all make mistakes.  The important thing is not let it get the best of you and throw in the towel; I’m not just talking about cooking.  There will always be bad days but if you hang in there and persist in reaching your goal, success will come!

People have many strange notions that because I am a professional chef, I don’t make mistakes in the kitchen. Well I can’t think of anything further from the truth.  Honestly I’m like everyone else; there are days that nothing seems to go right in the kitchen. So here are some of my stories that weren’t so funny at the time but now that I look back at them, I can smile.

I started my culinary journey baking at the age of 15.  I can’t tell you the number of times that I have used baking powder instead of baking soda or vice versa.  Now, I always check the recipe 4 times to make sure I get the right one. Once, while baking a cheesecake, a half an hour after sticking it in the oven, I noticed that the eggs were still on the counter!  Needless to say that one didn’t turn out so well. Don’t even get me started on the number of mad dashes I have made to the oven when I smelled something burning.

One of my favorite dishes is Steak Au Poivre, a lovely pepper crusted steak in brandy cream sauce.  I made this dish a number of times at the restaurant, but when making it at home, with my over the range hood, I didn’t think about where the flames would go when I flambéed the sauce.  FYI, when there isn’t a high space for the flames to go, they find a place to go!  Somehow I walked away from that with all of my eyelashes and eyebrows.

The moral of these stories is that things don’t always go right and we all make mistakes.  The important thing is not let it get the best of you and throw in the towel.  And I’m not just talking about cooking.  There will always be bad days but if you hang in there and persist in reaching your goal, success will come!

Chef Jenn is competing in the Sears Chef Challenge.  Those of you who have tasted her food at our monthly Treatment Chat and Chew events know that she is fabulous.  Please support Jenn by visiting the Sears Chef Challenge  website and casting your vote for Jenn!!   You can vote once each day between 9/25 and 10/9.  Let’s help Jenn win this round and go on to the next level!

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