The Scars of Charlotte Chefs

Charlotte’s prominent chefs share their worst moments in the kitchen— and the marks they have to remember them


Published:

(page 6 of 10)

PETER TAYLOR

Passion8: Luca Annunziata

"It was about 15 years ago. I was working back in Italy for a two-star Michelin restaurant. I was a chef de parties—I was in charge of meat, fish, proteins. We had a kind of oven that can do any kind of cooking, from steaming, broiling, convection, roasting, and I had something on top of the oven resting for a minute. The oven was on steam mode. So you can just imagine an oven with full steam in it. I was reaching over the top. Somebody opened up that door, and that steam shot up—it was from my wrist almost to my elbow. It was so painful. The first thing I did, we went to the hospital because it was bad. It was big, red—it was a boil, about a softball’s size. What happened was, the steam went right into my flesh, and it was red, so red, and then after, it just started to bubble. It was a second-degree burn. It was miserable, because it was very sensitive. But eventually it popped, so that skin came off and the new skin has got to grow on. It’s raw. My job was protein; everything is an open flame. I never forgot it. It was nasty.”

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