6 Chefs Who Died in the Line of Duty

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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
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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
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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.

10 Things You Might Not Know About Wine

iStock/MarkSwallow
iStock/MarkSwallow

Between the vine and the liquor store, plenty of secrets are submerged in your favorite bottle of wine. Here, Tilar J. Mazzeo, author of Back Lane Wineries of Sonoma, spills some of the best. Here are a few things you might not know about wine.

1. Digital eyes are everywhere in today's vineyards.

Certain premium estates in Bordeaux and Napa are beginning to look a little more like army bases—or an Amazon.com warehouse. They’re using drones, optical scanners, and heat-sensing satellites to keep a digital eye on things. Some airborne drones collect data that helps winemakers decide on the optimal time to harvest and evaluate where they can use less fertilizer. Others rove through the vineyard rows, where they may soon be able to take over pruning. Of course, these are major investments. 

2. Modern vineyards also bury a lot of cow skulls. 

They’re not everywhere, but biodynamic farming techniques are on the rise among vintners who don’t want to rely on chemicals, and this is one trick they’ve been known to use to combat plant diseases and improve soil PH. It’s called Preparation No. 505, and it involves taking a cow’s skull (or a sheep’s or a goat’s), stuffing it with finely ground oak chips, and burying it in a wet spot for a season or two before adding it to the vineyard compost.

3. Ferocious foliage is a vintner's secret weapon.

The mustard flowers blooming between vineyard rows aren’t just for romance. Glucosinolates in plants like radishes and mustard give them their spicy bite, and through the wonders of organic chemistry, those glucosinolates also double as powerful pesticides. Winemakers use them to combat nematodes—tiny worms that can destroy grape crops.

4. Roses in a vineyard are the wine country equivalent to the canary in the coal mine. 

Vintners plant roses among their vines because the flowers get sick before anything else in the field. If there’s mildew in the air, it will infect the roses first and give a winemaker a heads-up that it’s time to spray.

5. Birds of prey help protect the grapes.

Glasses of red wine and charcuterie
iStock/Natalia Van Doninck

Small birds like blackbirds and starlings can clear out 20 percent of a crop in no time. But you know what eats little birds? Big birds. Falconry programs are on the rise in vineyards from California to New Zealand. Researchers have found that raptors eat a bird or two a day (along with a proportion of field mice and other critters) and cost only about as much to maintain as your average house cat.

6. Small bugs become big problems in wine tasting rooms.

Winemakers are constantly seeking ways to manage the swarms of Drosophila melanogaster that routinely gather around the dump buckets in their swanky showrooms. You know these pests as fruit flies, and some vintners in California are exploring ways to use carnivorous plants to tackle the problem without pesticides. Butterworts, sundews, and pitcher plants all have sweet-sounding names, but the bug-eating predators are fruit fly assassins, and you’ll see them decorating tasting rooms across wine country.

7. Wine needs to be filtered. 

Winemaking produces hard-to-remove sediments. Filters can catch most of the debris, but winemakers must add “fining agents” to remove any suspended solids that sneak by. (Unwanted compounds in the wine bind with the fining agents so they can be filtered and removed.) Until it was banned in the 1990s, many European vintners used powdered ox blood to clean their wines. Today, they use diatomaceous earth (the fossilized remains of hard-shelled algae), Isinglass (a collagen made from fish swim bladders), and sometimes bentonite (volcanic clay). Irish moss and egg whites are also fine wine cleaners.

8. Wine is ever so slightly radioactive (that's a good thing).

About 5 percent of the premium wine sold for cellaring doesn’t contain what the label promises. So how do top-shelf buyers avoid plunking down serious cash on a bottle of something bunk? Most elite wine brokerages, auction houses, and collectors use atomic dating to detect fraud. By measuring trace radioactive carbon in the wine, most bottles can be dated to within a year or two of the vintage.

9. MRIs can determine the fine from the funk.

Even with atomic dating, there are certain perils involved in buying a $20,000 bottle of wine. Leaving a case in the hot trunk of your car is enough to ruin it, so imagine what can happen over a couple of decades if a wine isn’t kept in the proper conditions. Back in 2002, a chemistry professor at University of California at Davis patented a technique that uses MRI technology to diagnose the condition of vintage wines. This technique may soon be used at airport security, meaning you’ll be able to carry on your booze.

10. Wines can be aged instantly.

If you end up with a bottle of plonk, Chinese scientists have developed a handy solution. Zapping a young wine with electricity makes it taste like something you’ve cellar aged. Scientists aren’t quite sure how it happens yet, but it seems that running your wine for precisely three minutes through an electric field changes the esters, proteins, and aldehydes and can “age” a wine instantly.

Taco Bell is Opening a Taco-Themed Hotel in Palm Springs This Summer

Taco Bell Corp.
Taco Bell Corp.

For some, having a Taco Bell and its cheese-filled menu within driving distance is enough. For others, only a Taco Bell destination vacation will do. This August, the popular fast food chain is going to convert an existing Palm Springs, California, hotel into a burrito-filled Taco Bell getaway for a limited time.

The Bell Hotel will have all the usual amenities—rooms, food, gifts, and a salon—operating with a taco-themed cosmetic facelift. The nail salon, for example, will feature Taco Bell-inspired nail art. (Though we're not entirely sure what that consists of—possibly nails that resemble hot sauce packets.) The gift shop will feature Taco Bell apparel. Guests can also enjoy the standard variety of Taco Bell menu items. According to Thrillist, some new additions to their line-up are expected to be unveiled.

The as-yet-undisclosed hotel in Palm Springs will be operating as a Taco Bell partner for five nights total. As with pop-up stores and other publicity campaigns, the expectation is that guests will share their bizarre Taco Bell resort experience on social media and create some buzz around the brand. Taco Bell is no stranger to audacious marketing, as in the case of their Taco Bell Cantina in Las Vegas, which books weddings. Recently, the company also began making home deliveries via GrubHub.

The Bell Hotel website is now accepting sign-ups so fans can be notified when reservations open. The facility is expected to open August 9.

[h/t CNBC]

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