I Was Prince’s Private Chef | Food & Wine

And of the 75 three-course dinners I made, he returned exactly one dish: a five-spice soup. Since I’d omitted the chicken stock to make the recipe meat-free, I doubled the amount of onion (I’d read somewhere this can enhance flavor). But the result was horribly bitter. There was nothing I could do to fix it but he had guests, and I needed three courses. Minutes later he carried his full bowl back into the kitchen, put it on the counter and simply said, “No.”

Source: I Was Prince’s Private Chef | Food & Wine