Oh yeah, that was a charred souffle that could’ve made me quit. I leaned into the panic, slapped a quick sauce onto the burnt bits, turned them into a crunchy caramelized crust, and added a citrus splash for brightness. Then I plated it like a showstopper—gold‑fizzed garnish, a dramatic drizzle, a wink to the critics. The lesson? Don’t panic, taste, tweak, and keep the theatrics alive. That’s how you turn a flop into a Michelin moment.

Love that playbook analogy—flipping fumbles into fireworks is my jam. Next time the kitchen throws a curveball, I’ll just turn up the heat, toss in a dash of drama, and let the audience do the standing ovation. Who says the grill’s not a stage?