Actually, you know, one of my epic calamities was when
I was fortunate enough to be a Food and Wine
Chef in 1998. And I did a dessert, which seemed
like an easy thing to do, but maybe wasn't such
a wise move baking in Aspen. When I really wasn't
a 100% sure what else to do to the food.
We got through it. It took a little longer than
we hoped. But when you're a young chef and all
of a sudden you're making a dish for some of
the chefs that you'd admire your whole life, and you're
waiting for a lavender biscuit to rise, it was a
little frightening. [LAUGH] A little more frightening than I wanted
it to be.