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Chef Confessions

Name: Chef Jes Bengtson

Business/Organization: Terrain Garden Cafe

Confession: My first time changing fryer oil in front of a kitchen full of grown men, I used a pickle bucket to dump the oil in; obviously, the plastic melted, and there went 10 gallons of hot, dirty greasy oil over every inch of the kitchen.

Name: Chef Debra Ponzek

Business/Organization: Aux Delices

Confession: Luckily, I haven't had any huge holiday disasters! But...

During my time at the CIA, I was home for Thanksgiving, and of course, wanted to show off my newfound talents. While I was preparing a red wine reduction to enhance the gravy, I inadvertently grabbed a bottle of 1974 Reserve Cabernet from my Dad's wine cellar—not realizing the bottle was worth well over $100! We all agreed it was the most amazing gravy!

Name: Rachael Mahoney  

Business/Organization: Kinney Lane Foods

Confession: My cousin accidentally used salt instead of sugar in a pie, then served it to a crowd of 20 people! 

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