Huffpost Food

The Stories Behind 13 Chefs' Kitchen Scars

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Harold Dieterle: "In 1998, I was deboning a New York strip steak when a dishwasher bumped into me. The knife sliced through my thumb right down to the bone. Light-headed and dizzy, I drank a Coke before cauterizing the wound on the flat-top grill. Then I drove to the local drugstore to buy gauze and tape, and returned to work. After we'd completed dinner service, I took myself to the nearest E.R., where I was given 32 stitches."

Read the whole story at New York Times

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