“And finally we talked to Pati Jinich, who still remembers the moment disaster struck in her kitchen. “I just felt cold sweat dripping down my forehead,” she says.
Jinich is the chef at the Mexican Cultural Institute in Washington, D.C., which is still the site of her worst-ever day in the kitchen. She had just done a cooking demonstration — a dish of duck breasts in a sweet sauce. There were 120 people there watching. The plan was to serve them the same dinner she had just created.
She was going to “sear [the duck breasts] over very high heat until the skin crisped and became golden brown.” Then she would flip them over and finish them off in the oven.
But the major fail came between those two steps. The duck was seared. The oven was heated, and then it shut off…”
Read how I turned the disaster around here…