10 chefs reveal their biggest cooking blunders

Although these chefs have a nationwide reputation for being culinary geniuses, it doesn't mean they don’t make cooking mistakes.

In fact, it only makes them more human knowing they’ve too served something unpalatable in the past.

Despite now being some of Australia's Top Restaurants, you mustn’t forget they all began at the bottom of the food chain, chopping onions and podding peas.

Righteously, they worked their way up the ranks and proved their talents and food were unparalleled and needed to be showcased.

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Now household names and masters in the kitchen, they can all look back and laugh at the silly mistakes they made that almost burnt their careers to a crisp:

Stefano Manfredi - Chef and owner of Osteria Balla, Sydney:

“Using salt instead of sugar in a cake.”

Perry Fuller - Executive Chef at Sake, Brisbane:

“Dropping a whole bottle of Thai fish sauce on my uniform just before service. If you can imagine the smell you will understand why I wasn’t a very popular person with the rest of the kitchen team. Fortunately, I spilt it on my uniform, not in a dish – or it would have been a far bigger blunder!”

Neil Perry - Qantas consulting chef and owner of the Rockpool Group in Sydney, Melbourne and Perth:

“Blew an oven up in a house we were catering a birthday for, had to finish ducks on the BBQ.”

Josephine Perry - Director of Missy French in Potts Point, Sydney:

“I think setting the fire alarm off in the apartment I’d been living in for two weeks was pretty horrendous! The whole floor’s alarm went off and the fire brigade turned up! I had to talk myself out of a $1200.00 fine!”

Monty Koludrovic - Executive Chef at Bondi’s Icebergs Dining Room & Bar, Sydney:

“One too many to count. The only true error is if you don’t learn from a mistake. I like looking forward with ever growing experience.”

Michael Rantissi - Chef and owner of Kepos Street Kitchen and Kepos & Co, Redfern, Sydney:

“I am sure there have been a few but can’t think of anything drastic other than burning a pot of tomato sauce.”

Giovanni Pilu - Chef and owner of Pilu at Freshwater:

“Thinking that avocado and pasta go together.”

Dan Hong - Merivale chef of Ms. Gs, Mr. Wong and El Loco, Sydney:

“Sending a snail out in a green salad at Tetsuya’s and the customer ate it.”

Ben Shewry - Head chef and owner of multi-award winning restaurant Attica, Melbourne:

“Making a dessert from white fungi and passionfruit juice.”

Andrew McConnell - Chef and founder of Melbourne restaurants Cumulus Inc, Cutler and Co, The Builders Arms, Moon Under Water, Supernormal, Luxembourg and Meatsmith:

“I dropped 20 litres of bouillabaisse on Valentine's Day 10 minutes before the guests arrived.”

Australia's Top 100 Restaurants will be announced next week on May 2 at The Star, Sydney.

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