Yes, it's true, us chefs are not immune to the odd disaster in the kitchen and that includes those top of the range, so called experts otherwise known as TV chefs (yes, I'm talking about you Mr Ramsey and Ms Lawson).  Many a time I've found an interesting new recipe from lands far and wide, only to realise half way through that the measures cannot surely be as they say when my cake mixture looks more like curdled milk than batter or my toad in the hole could have sunk the Titanic!  As much as we might know about food and some recipes that are a guarantee or at least have a standardised weight of ingredients that have been tried and tested through the years, maybe even centuries, there are still somethings that simply need some trial and error.  As a little guide to help all you budding chefs out there, here are some likely calamities and how to avoid them! 

1. Check your oven!  You get familiar with the oven you use at home or the size and type of pots you cook with, so when you are  on holiday or moving house it is always best to check the oven and stove you will be cooking on.   Start by lighting the oven to see how long it takes for the heat to really kick in.  Then cook something that is quite hardy and resilient to dodgy ovens, such as a pot roast, stew or roast a chicken.  If you see the chicken cooking too quickly on the outside then turn down the oven or cover with foil so the inside cooks completely.
2. Buy a thermometer!  There's nothing worse than roasting a chicken or piece of meat, cooking sausages or anything that requires time to only find that it's still raw or only half cooked in the centre.  This can lead to a whole host of problems, not least food poisoning. Especially now the summers here and barbecues are common place in most homes, you wouldn't like your guests to think the worst of you after they've spent a wonderful evening at yours only to spend another week in bed!
3. Use the right tools for the job!  Each year people are admitted to A and E for the most ridiculous reasons, and most of these generate from the kitchen!  Can opener injuries, knife cuts and more are all regular occurrences.  If you are using chefs knives then make sure you sharpen them regularly or get someone to do it for you.  I have a wonderful colleague Ray, who always advises our students, “If you cut yourself with your knife then it means one of two things, either you're not using it properly or it's blunt.”  If your knife is blunt then you'll find yourself working twice as hard to dice a simple onion.  Likewise, don't try boning a chicken with great hulking chefs knife when a much smaller and thinner knife will do the job better.
4. It's getting hot in here!  As Nelly sung once, watch the heat in the kitchen.  As well as keeping the room well ventilated, particularly if you are frying something, be careful when touching pans and pot handles.  With so many pots now made with insulated handles, it's easy to forget when you use one that isn't.  Particularly copper pots and the like, always use an oven cloth or glove to protect your delicate hands.  Unlike us asbestos fingered chefs, the rest of you have delicate skin that needs protecting.  And don't forget about any frying you are doing.  There's nothing worse than a chip pan fire or spitting fat.  Do not have your heat too high and keep water away from hot fat.  If you do experience a chip pan fire, take a damp cloth and throw over immediately.  And never ever leave hot fat unattended, particularly if there are children nearby.
5. Finally, observe the right hygiene and safety rules in the kitchen!  Don't run, always keep your surfaces clean, sweep up crumbs and don't leave handles and hot pans sticking out or lying around.  The list is endless when it comes to appropriate Kitchen etiquette so try some of the government websites such as Food Standards Agency or the Royal Society for the Promotion of Health.  And most importantly, enjoy your experience in the kitchen, cooking is meant to be fun!