We're a team of culinary misfits who've made a name for ourselves in the kitchen, but not quite in the way we intended.
Our story begins like many others, with a passion for cooking and a dream of opening our own restaurant. But things took a turn when we discovered that our sous chef, Bob, had a secret: he was allergic to everything.
From there, it was a slippery slope. We tried to work around Bob's allergies, but it only ended in catastrophe. Pots and pans exploded, the kitchen was on fire, and our health inspector was not impressed.
And that's when it happened: the great undercooked chicken scandal. We served up a batch of, well, not-so-undercooked chicken to the local food critic and, let's just say, it didn't end well.
We're currently on trial for culinary negligence, but we're holding out hope that our lawyers will get us off with a slap on the wrist and a strongly worded letter.
But enough about that. Let's move on to the good stuff: our recipe for disaster.