Hey, everybody has to start somewhere. Here are some of the mistakes our culinary locals have made on the way to becoming Cincinnati's top chefs.Fried bologna sandwiches for friends after school. —Julie Francis, Chef/Owner, Nectar
When I fed my buddy Ron a pea ravioli with onions in it and he’s allergic to onions! Which lead to a broken hand from me punching a brick wall! That sucked! —David Falk, Chef/Owner, Boca
After enjoying a few hours of libations, Bao made some of sort of stir fry with mustard greens and eggs. We aren’t sure if he didn’t wash the mustard greens well enough or put the egg shells in the stir fry but it felt like we were eating stir fry with sand in it. —Duy Nguyen, David Le & Bao Nguyen, Eaters / Co-Owners, Pho Lang Thang
I do not claim to be a good savory chef, but I do pretty all right at home. I made a roasted lemon chicken one time for my husband. It was horrible. It is amazing he still trusts me to cook dinner. —Megan Ketover, Pastry Chef, Orchids at Palm Court
I tried to bake cookies for my mom once, apparently they get hard after they come out.... —Todd Hudson, Owner/Executive Chef, The Wildflower Café
Porcupine meatballs, for my friend Emily. I made a family recipe and tried to put it into my expression by using fresh ingredients. She said it was the worst thing she ever tasted. —Mark Bodenstein, Executive Chef, Nicholson’s
Made Spam sandwiches on moldy wonder bread cooked with a clothes iron when I was a freshman in college... Very tasty —Matthew Buschle, Chef Owner, Virgils Cafe
London Broil I cooked for my parents at age 14; I overcooked it; they said it was good, but the dogs ended up eating it. —David Cook, Chef Proprietor, Daveed’s-Dine On In!
My first Thanksgiving for my family. Turkey was under-cooked and I caught one of my mother’s kitchen towels on fire and had to throw it in the turkey juices to put it out. Damn frilly ends! —Jeremy Luers, Chef, Enoteca Emilia
Some sort of marinated grilled chicken for my girlfriend, now wife, on one of our first dates. It must not have been that bad, she stuck with me! —Dave Taylor, Chef/Partner, La Poste
Probably my first saffron risotto, when I was 15 and I was in culinary school in Firenze, I forgot to add the hot stock to it so it was so crunchy it was inedible. —Cristian Pietoso, Managing Partner/Chef, Via Vite
Tough question. I’m certain whoever ate it they never told me exactly how bad it really was. —Daniel Wright, Chef/Owner, Senate & Abigail Street
Probably the first pizza I ever made. It was too smoky and way undercooked. It took a while to get it just right. —Jared Wayne, Chef/Owner, A Tavola
A tuna casserole for my little sisters when I was probably 8 or 9. —Joanne Drilling, Culinary Editor, Edible Ohio Valley Magazine
I made a bad vegetarian meal for Summer Gennetti. The field at Murphin Ridge caught on fire and we had to put it out....got me a bit flustered. The pizza wasn’t crispy, the egg on it was overcooked, the Asian inspired entrée was weird and well dessert, well, duh—I can’t win with her. —Jackson Rouse, Executive Chef, SmoQ
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