Chapter Two
James and I return to the kitchen for our four-hour shift. He doesn’t bother to introduce me to any of the other chefs, so I nod politely and vow to make my own introductions when I have a chance.
He does give me a tour of the kitchen. His walk-in cooler is almost as large as the dining room; beef ages on large hooks in a far corner and fresh seafood chills on ice. Between the walk-in and the pantry, there’s probably almost half a million dollars’ worth of food in the kitchen.
I spot a case of black beluga caviar and realize that I’m completely unfamiliar with the restaurant’s menu. I don’t want to admit my ignorance, so I act unfazed as I survey the expensive ingredients. Luckily, I don’t have to act for long. He leads me to his cooking area, which is three times the size o
