Dinner was as delicious as Preston had hoped, given the prices on the menu. He sampled Cam’s filet, which melted in his mouth, and shared his catfish, which flaked apart like a dream. This was the sort of place where he wanted to work, not some dive like Roger’s River City Restaurant, but high end eateries like the Bistro didn’t exactly advertise for chefs. When Preston had come back home after college, he’d had a hard time finding any work in the culinary field despite his degree. While they ate dinner, he explained to Cam that his training and work experience in the restaurants in New York groomed him for a certain niche, but when he came back to Virginia, he had to start at square one all over again.
“I was earning top dollar in some of the fanciest restaurants off Broadway,” he told C
