Rushed a prep list and ruined 30 pounds of potatoes at a catered event downtown

I was slicing for a 400-person wedding reception in Austin and my mandoline guard slipped, so I kept going with bare hands and nicked three fingers, bled into the batch, and had to peel and boil a fresh 30 pounds while the sous chef yelled that service starts in 90 minutes, but we swapped to a smashed potato recipe and Ive been using cut gloves ever since, has anyone else had a close call like that and switched gear?

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jade2211mo ago

Damn. Cut gloves are non negotiable after that. Bloody potatoes at a wedding is a nightmare.

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