It began innocently enough. A young chef, eager to impress the local food critic, decided to add an extra layer of flavor to his dish by deep-frying a block of cheddar. Little did he know, the consequences would be catastrophic.
The chef, named Bob, had been in the culinary world for over a decade. He had won numerous awards for his innovative use of ingredients, but his kitchen was also known for being a ticking time bomb of a different kind.
On the fateful night, Bob was experimenting with a new recipe that called for a fried cheese sauce to be served alongside a delicate soufflé. He had heard of the concept of "frying" a cheese before, but never actually attempted it himself, and his research was limited to a single article on a blog called "The Foodie Faux Pas."
As Bob began to heat the oil, he realized he had forgotten to turn on the exhaust fan. The kitchen filled with a noxious gas that would have made even the most seasoned chef cry.
He tried to open the windows, but they were stuck due to a combination of static and a well-placed glob of mayonnaise. The room quickly became unbearable, and his sous-chef, Pierre, was the first to make an emergency call to the local fire department.
When the fire department arrived, they quickly put out the flames, but not before the kitchen was reduced to a smoldering ruin. Bob's restaurant was forced to close for a month while he rebuilt and re-trained.
Read on for Case Study 003: The Great Soup Splatter Incident