6 Chefs Who Died in the Line of Duty

iStock
iStock

Achieving fame as a chef requires dedication—even obsession—and the pursuit of fine cuisine can occasionally be dangerous. Whether sickened by poor ventilation, surprised by a snake, or caught up in political intrigues, the following chefs are known to have died for their cause.

1. RICHARD ROOSE (DIED 1531)

An engraving of St. John Fisher, Bishop of Rochester, circa 1520
St. John Fisher, Bishop of Rochester, circa 1520
Hulton Archive/Getty Images

Chef Richard Roose was in charge of preparing the daily gruel for his master John Fisher, Bishop of Rochester. But in February 1531, he was accused of adding poison to the porridge. The bishop was spared because he had no appetite that day, but the poisoned gruel killed two and sickened several members of the bishop’s family. The crime was considered so heinous that Parliament passed the 1531 “Acte for Poysoning,” which made it high treason to poison anyone—and declared that the punishment for the crime was being boiled to death.

Roose maintained his innocence, saying he merely added laxatives to the gruel as a prank and had no idea where any poison came from. And the cook may have been framed: Rumor had it that Henry VIII arranged for Fisher’s poisoning because the bishop criticized the king’s decision to divorce his first queen. Innocent or guilty, Roose met his gruesome fate in a large cauldron.

2. FRANCOIS VATEL (DIED 1671)

Francois Vatel was a very conscientious cook, performing his kitchen skills with such dedication that he was employed by the households of Nicolas Fouquet—France’s Superintendent of Finances—and then French Prince Louis II de Bourbon Conde. During his tenure with Fouquet, he is said to have created the dish Creme Chantilly for a banquet.

He was ordered to prepare a lavish feast for King Louis XIV in 1617, but suffered greatly under the strain of such a command performance. When a delivery of fish did not arrive on time, Valet was so stressed out that he stabbed himself. Shortly after his body was discovered, the fish arrived.

3. MARIE ANTOINE CAREME (DIED 1833)

Some of Marie Antoine Careme’s confections
Some of Careme’s confections
Wikimedia // Public Domain

Although he became a master of grand cuisine, Careme’s childhood was one of neglect and poverty. Abandoned by his parents at an early age, he began as a kitchen boy and worked hard, becoming one of the first internationally known celebrity chefs. At the height of his career in the early 1800s, he was famous for creating towering confections of sugar, marzipan, and flour. He’s credited with conceiving recipes for nougats, meringues, and croquantes (a type of crisp cake), as well as vol au vents (hollow puff pastry delights), and he wrote several cookbooks. His dishes delighted Napoleon, Talleyrand, George IV, and Tsar of Russia Alexander I, but they came at a high price. He died before the age of 50—diagnosed with intestinal tuberculosis, but doctors also suspected carbon monoxide poisoning from years of working in kitchens with no ventilation.

4. CHARLES PROCTOR (DIED 1912)

The Titanic at the docks
The Titanic at the docks
Wikimedia // Public Domain

The 10-course dinner that Charles Proctor served on April 14, 1912 is remembered as one of the more notable meals of the 20th century. It was the last meal the chef prepared, and the last first-class dinner on the Titanic. Proctor served his meal—featuring oysters, filet mignon, lamb with mint sauce, and roasted squab—to the ocean liner’s first-class passengers just hours before the ship collided with an iceberg. Proctor and his staff were closing up the kitchen during the crash and went down with the ship. Only one baker survived.

5. LIU JUN (DIED 2012)

A death cap mushroom
A death cap mushroom
iStock

As in many other cuisines, fresh ingredients are essential in the best Chinese restaurants, and chef Liu Jun always sought the freshest, most flavorful ingredients. In 2012, he wanted to prepare a special New Year's Eve meal for colleagues at the restaurant in Canberra, Australia, where he worked, so he went mushroom hunting. Unfortunately, the mushrooms he collected were not the edible variety, but rather deadly death cap mushrooms, and Jun and his kitchen hand died after consuming the mushroom stir fry.

6. PENG FAN (DIED 2014)

A spitting cobra
iStock

Peng Fan was another chef who misjudged his ingredients. He was mistakenly convinced that his primary ingredient—a decapitated spitting cobra—was harmless. Fan came from the Chinese province of Guangdong, where snakes are commonly served up in soup and used in medicine. Peng did what any cook accustomed to snakes would do: He chopped off the cobra’s head. Decapitation usually kills most living things, but apparently does not stop a cobra from lethally biting someone. Twenty minutes later, when Fan tried to throw the serpent's severed head into the waste bin, it bit him. Peng died before he could get any anti-venom.

BONUS: DANIEL OTT (DIED 1865)

An 1883 painting of Queen Victoria
Queen Victoria, 1883
Wikimedia // Public Domain

The name of Daniel Ott is now lost to obscurity, but Queen Victoria grieved his loss and his death made the headlines. The 38-year-old chef, who had formerly worked for a German prince, was hired temporarily by Queen Victoria in 1865. He never got to dazzle her with his culinary skills, however, because the night he went out to celebrate his royal promotion with Prince Alfred’s groom, they became entangled in a fight between students with opposing political views. When a bystander remarked that the men worked for the British crown, the fight quickly broke up. But it was too late for Ott, whose injuries proved to be fatal only a few days later. When the Queen heard the news, she made her feelings known in a letter to a Prussian official, noting that she grieved at Ott’s passing and sought justice in finding his killers. She did, however, quickly hire another chef.

You Can Now Order—and Donate—Girl Scout Cookies Online

It's OK if you decide to ignore the recommended serving size on a box of these beauties.
It's OK if you decide to ignore the recommended serving size on a box of these beauties.
Girl Scouts

Girl Scouts may have temporarily suspended both cookie booths and door-to-door sales to prevent the spread of the novel coronavirus, but that doesn’t mean you’ll be deprived of your annual supply of everyone’s favorite boxed baked goods. Instead, you can now order Thin Mints, Tagalongs, and all the other classic cookies online—or donate them to local charities.

When you enter your ZIP code on the “Girl Scouts Cookie Care” page, it’ll take you to a digital order form for the nearest Girl Scouts organization in your area. Then, simply choose your cookies—which cost $5 or $6 per box—and check out with your payment and shipping information. There’s a minimum of four boxes for each order, and shipping fees vary based on quantity.

Below the list of cookies is a “Donate Cookies” option, which doesn’t count toward your own order total and doesn’t cost any extra to ship. You get to choose how many boxes to donate, but the Girl Scouts decide which kinds of cookies to send and where exactly to send them (the charity, organization, or group of people benefiting from your donation is listed on the order form). There’s a pretty wide range of recipients, and some are specific to healthcare workers—especially in regions with particularly large coronavirus outbreaks. The Girl Scouts of Greater New York, for example, are sending donations to NYC Health + Hospitals, while the Girl Scouts of Western Washington have simply listed “COVID-19 Responders” as their recipients.

Taking their cookie business online isn’t the only way the Girl Scouts are adapting to the ‘stay home’ mandates happening across the country. They’ve also launched “Girl Scouts at Home,” a digital platform filled with self-guided activities so Girl Scouts can continue to learn skills and earn badges without venturing farther than their own backyard. Resources are categorized by grade level and include everything from mastering the basics of coding to building a life vest for a Corgi (though the video instructions for that haven’t been posted yet).

“For 108 years, Girl Scouts has been there in times of crisis and turmoil,” Girl Scouts of the USA CEO Sylvia Acevedo said in a press release. “And today we are stepping forward with new initiatives to help girls, their families, and consumers connect, explore, find comfort, and take action.”

You can order cookies here, and explore “Girl Scouts at Home” here.

Can't Find Yeast? Grow Your Own at Home With a Sourdough Starter

Dutodom, iStock via Getty Images
Dutodom, iStock via Getty Images

Baking bread can relieve stress and it requires long stretches of time at home that many of us now have. But shoppers have been panic-buying some surprising items since the start of the COVID-19 crisis. In addition to pantry staples like rice and beans, yeast packets are suddenly hard to find in grocery stores. If you got the idea to make homemade bread at the same time as everyone on your Instagram feed, don't let the yeast shortage stop you. As long as you have flour, water, and time, you can grow your own yeast at home.

While many bread recipes call for either instant yeast or dry active yeast, sourdough bread can be made with ingredients you hopefully already have on hand. The key to sourdough's unique, tangy taste lies in its "wild" yeast. Yeast is a single-celled type of fungus that's abundant in nature—it's so abundant, it's floating around your home right now.

To cultivate wild yeast, you need to make a sourdough starter. This can be done by combining one cup of flour (like whole grain, all-purpose, or a mixture of the two) with a half cup of cool water in a bowl made of nonreactive material (such as glass, stainless steel, or food-grade plastic). Cover it with plastic wrap or a clean towel and let it sit in a fairly warm place (70°F to 75°F) for 24 hours.

Your starter must be fed with one cup of flour and a half cup of water every day for five days before it can be used in baking. Sourdough starter is a living thing, so you should notice is start to bubble and grow in size over time (it also makes a great low-maintenance pet if you're looking for company in quarantine). On the fifth day, you can use your starter to make dough for sourdough bread. Here's a recipe from King Arthur Flour that only calls for starter, flour, salt, and water.

If you just want to get the urge to bake out of your system, you can toss your starter once you're done with it. If you plan on making sourdough again, you can use the same starter indefinitely. Starters have been known to live in people's kitchens for decades. But to avoid using up all your flour, you can store yours in the fridge after the first five days and reduce feedings to once a week.

SECTIONS

arrow
LIVE SMARTER