CHAPTER 11
Two down, one to go.
Jeff the Chef Davis knew he was on a roll as he smacked the side of the knife blade with his palm. The garlic crushed with a satisfying crunch and the aroma filled the air.
Two dishes perfect. Now the show finisher.
He began rocking the knife back and forth rapidly over the garlic, making a fine mince. The big ten-inch chef’s knife was a wonderful and fearsome kitchen tool. He preferred an eight-inch Henckel for everyday use at home, but the HCK-Haslinger ten-inch looked exceptionally flashy on camera. It was also near enough a perfect knife, two thousand dollars of custom, ladder-form Damascus steel made him feel top-notch in the studio. The fossil mammoth-ivory handle was a bit over the top, but felt sinfully luxurious against his palm.
Usually he pla
