“Welcome to ABN Weekend Edition, coming to you live from the Benavente Islands! I'm Veronica Platt, and joining me this morning is chef Emma Banks, co-owner of the Paradise Bay Resort and creator of the Carib-Asian food craze that’s got everyone talking.”
Oh, shit. This is really happening! Keep smiling right into the camera. Wait. Didn’t they saynotto look into the camera? Yes, maybe that was it. I can’t remember.
Shit. Am I sweating? I think I'm sweating. Can they see how badly I'm sweating? We probably shouldn’t have filmed this outside. It's got to be at least 50° C and I'm pretty sure my uniform is drenched with sweat.Don't look down, Emma. Just keep smiling at the camera. No, at Veronica.
“So, Emma, your Carib-Asian creations are creating quite a buzz. How did you come up with the concept?”
“I… If something… When you…” Shit. Deep breath! Okay. “Back in culinary school in New York, we were given an assignment to pair up two different, unusual food combinations, and I wanted to bring in a Caribbean flavour to my project since I grew up here. On Santa Valentina Island. Well, from the time I was seven. My parents died in a car accident and our uncle took us in. I used to live in Valcourt before that, actually, not Asia. But I still wanted to incorporate an Asian flair into my project because Avonia isn’t known for its cuisine. Not that it’s not good, because it is. It’s just notAsiangood.” Asiangood?!Oh Christ! Stop talking!
Veronica’s smile is still in place even though her eyes are looking slightly panicked. “So you could say this concept has been in the works since you were a little girl?”
“Yes. I mean no, I didn't actually start thinking about cooking this way until, well, probably last year I suppose.” Dear God, that didn't make any sense at all. How much longer will this be?
Veronica's smile falters for a second, then she fixes it back on her face and asks, “What are you making for us today?”
“Today I’ll be making jerk pork spring rolls, spicy ginger shrimp with calabaza squash served over rice noodles, and coconut lemongrass mochi ice cream for a littledolce.”Now I’m speaking Italian? Good God. “These are a few of the featured dishes that we've been testing out for the past few months with great success.”
“Well, it looks wonderful,” Veronica says. “Can we zoom in on this food as it sizzles away here?” Veronica says. “For those of you back home, let me tell you, this smells ah-MAZ-ing.”
I turn the heat up on the prawns and stir them with shaky hands. So much for my dream of having my own cooking show. When will this nightmare be over?
* * *
“Well, that was wonderful,” Veronica says, shaking my hand. “Really delicious, and you did so well on camera. You’re a natural,” she lies.
“Really? Because I felt very nervous.”
“Oh, you'd never know,” she says. Turning to the co-producer, she says, “Right, Kennedy? You couldn't tell Emma was nervous, could you?”
“Not a bit,” Kennedy answers smoothly. “Well done.”
She gives me one last look and then says to Veronica, “We should really take a look at the itinerary for tomorrow's parasailing segment. The network wants you to sign off on some extra waivers apparently.”
“Okay, well, thanks so much,” I say, as I pack up the dirty dishes. I quickly make my way into the restaurant with my arms loaded up, then go back out for another load, feeling like a complete muttonhead. I know I did a crap job. If I hadn't, the entire resort staff wouldn’t have scattered the moment the cameras turned off.
Veronica and Kennedy are standing with their backs to me talking in low voices as I reach the outdoor kitchen area.
“I don't know. He thought she'd be brilliant on camera,” Kennedy says. “Well, let's just leave it, okay. I don't want to rock the boat with him until his special airs.”
“Christ, he's definitely making us pay for getting access to his stupid fortress of solitude,” Veronica says, causing my ears to perk up.
“You know Pierce and his diabolical love for making peoples’ lives difficult,” Kennedy answers. “If I didn’t love Zach so much, I’d definitely tell Pierce where to stick his novels.”
“As soon as we get what we need, you mean.”
“Yes, of course,” Kennedy says, sounding annoyed. “Afterthe interview.”
I crouch behind the grill and hold my breath, desperate to hear the rest of their conversation.
“No matter, we just need to get this shit over with, then he'll give us full access to his entire life,” Kennedy says. “It’ll totally be worth it.”
“Yes, well, let's just hope the person in charge of my parasailing experience is a little more professional than the mumbling amateur cook,” Veronica answers. “I’m liable to end up paralyzed.”
Mumbling amateur? That wasn't very nice.
“She was an absolute disaster, wasn’t she? I can't believethat’sthe woman Pierce has been carrying a torch for all these months.”
He’s carrying a torch for me? I hold in the scream that wants to erupt from my chest.
