Big Mistakes or Great Errors!

Discussion in 'Professional Pastry Chefs' started by jhahel, May 21, 2013.

  1. jhahel


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    Professional Pastry Chef
    Four days ago I had the biggest mistake of my short career. That day I became a chocolate killer... I burned 10Kgrs of the best Belgian Chocolate. I wanted to cry, but the show had to go on and I still had four cakes for to assemble.

    Do you ever made a mistake so big at work that has cost you a preparation or an entire service?

    What did you do to fix this?

    How you overcame it?
  2. doctortaco


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    Professional Baker
    I once left the butter out of a 12 cup batch of scones. Ive also neglected to put yeast in the bread prep, only realizing it hours later when their was no lift to the dough yet. Half of my 80 or so coconut macaroons left to die forgotten in the oven...

    I was explaining to the FNG when you screw something up you can't let the wheels fall off. Take a breath, then keep moving and don't let it become a chain reaction