What's the Most Traumatizing Experience You've Had With Food?
Chef Jeremy Pacheco,
Lon's at the Hermosa
There was a while when I was a prep cook that I could not handle the smell of scallops. That mainly came from having a bad hangover one morning and my chef gave me three tubs of scallops to clean. It took quite a while to get through cleaning them.
Brian Dooley
Chef and Owner, Bryan's Black Mountain Barbecue
Definitely meatloaf -- I just can't stand the stuff! Everything about it turns me off: the name, the shape. The problem is that everyone, and I mean everyone, thinks they have the recipe that's going to change my mind.
Takeshi Triniapoli
Corporate Sushi Chef, Kona Grill
I have not been traumatized by a cooked dish, but I refuse to set foot in a slaughterhouse of any kind. I love animals, but I also love the way they taste. I'm afraid if I witness the slaughtering process firsthand, I will unintentionally become a vegetarian.
Eric Flatt, Co-owner, Tonto Bar & Grill/Cartwright's Sonoran Ranch House
Goat adobo. I was the executive sous chef at the Lodge at Pebble Beach, and we had a lot of Filipino employees. One night, I went to a party after work and they had goat adobo. Now, I really like adobo, but this guy whacked a fresh goat from a neighbor and cooked it up. It was just plain nasty. Plus, he kept making it and bringing it in to work for me to try. I would smile, take a bite, and then walk away and spit.
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