Me: Forget it. I’ll just go it alone.
Flex: I’m just kidding. I’ll be on my best behavior. Scout’s honor.
Me: Yeah, right. There’s no way you were a scout.
Flex: I was for a week. Then, they kicked me out for trying to bed the troop leader’s daughter.
Me: Sounds about right. I’ll see you tonight. And please don’t say anything inappropriate.
Flex: Fine. You’re no fun when it comes to business.
Me: That’s why I’m so successful.
Flex: Are you sure your ego will fit in the elevator?
Me: It might be difficult considering yours will be there, taking up all the room.
Flex: You know it. Later, bro.
Me: Later.
It’s going to be fine. In and out. I’ll walk her around the space to give her a feel for it. She’ll see that it’s just a restaurant like any other, and it won’t be an issue. As long as I keep it in my pants, we’ll be fine. She’s too good a cook for me to mess this up.
I can’t sit in this office all night, and I sure as shit don’t want to schmooze my wealthy patrons, so I don my chef’s whites and head for the kitchen. Although I can’t escape Aspen in the kitchen, I can shut out everything else and focus my mind on why I do all of this in the first place.Cooking.
As I stride into the kitchen, everyone’s eyes are on me, but the only person my presence will affect is Leonard.
“Leonard, you’re taking the night off.”
He quickly pulls me aside, his lips in a stiff line. “What’s going on?”
“You’re getting a free night off. I need to be in here, so go and enjoy your evening. It’s not often that I offer time off with pay. I just really need to cook tonight.”
“If that’s what you want.”
“It is. So, get out of my kitchen,” I say with a jovial smirk.
“Yes, Chef.”
Without another word, I go to work, taking control of my kitchen. “Aspen, you’re going to be my right hand. Get over here and watch my every move, do as you’re told and learn what it takes to run this ship.”
She doesn’t question me as a heartfelt smile spreads across her impossibly pretty features. “Yes, Chef.”
My staff is a well-oiled machine, everything flowing with practiced ease as we work through dinner service. There’s only one thing better than this, and the keycard is in my back pocket.
As orders come in, I put Aspen to work, always aware of where she is and what she’s doing. It’s like a tangible tether I don’t understand, but she’s efficient and skilled as she takes on every task thrown her way during a hectic service. Saturday night is always mayhem, but that’s where I thrive. It’s always been a breath of fresh air.
A bustling restaurant kitchen is about pressure and perfection for me. It’s a skill to command staff while executing my dishes to the standard I expect, and I love every minute of it. It’s the difference between a good cook and a great chef. There are so many moving parts, and as I orchestrate my staff, a rush of adrenaline courses through me. I don’t think I’ll ever get enough of this.
Throughout the night, a few patrons ask to speak with the chef, and I oblige, navigating the restaurant to say a quick hello and thank them for their compliments. It used to piss me off when I got dragged from my happy place. Don’t people realize that I have other customers to feed? I was hotheaded in the beginning, but I’ve learned to take everything in stride. My staff is capable and talented enough that I can take a few minutes to accept well-wishes and praise from diners.
When I walk back into the kitchen, Aspen seems to have slipped into my role, working the specials, talking with staff to ensure the timing is right so that tables receive their dishes at the same time.
This girl has balls.Or she’s arrogant as hell. But from what I know of her, I don’t see that being an issue.
What surprises me more than anything is the sight of my sous chef falling in line with her. She’s been a shadow in this place for over a month, and yet he’s listening to her instead of stepping up in my short absence. Tony is an amazing sous chef, but watching him now confirms why I didn’t consider him as a possible head chef for Venom. Some people are leaders, and some are followers. Tony is a follower.
Aspen steps aside to give me back the reins with nothing more than a curt nod. I resume the rest of the dinner service until closing and help with the kitchen’s deep clean before leaving for Venom. I’ve never been above getting dirty when it comes to the cleanliness of my restaurant. I’m just trying to earn a living like everyone else in this place. For me, it’s a privilege that I can help every staff member in this place put food on their families’ tables. From the janitor to the head chef, every role is crucial to what I’ve built here at Dulip, and now it’s time to do it all over again for Venom.
