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The brunch shift where my quiche went full demolition mode
Last Sunday we had a 40-person reservation plus walk-ins, and my oven decided to drop 50 degrees right as I loaded six quiches for a $900 brunch service. The custard set on the outside but the centers were basically soup, so I had to emergency-blast them with a blowtorch while dodging the expo line yelling about benedicts. Anyone else ever salvage a dish with fire and pure stubbornness, or was that just my week?
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lily_singh22d ago
Every kitchen disaster I've seen usually comes down to one person refusing to let the whole thing sink, and that's basically how most of life works too. Fire and stubbornness saved the day, and honestly that's a pretty solid recipe for getting through anything.
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