Sri Lankan cinnamon, but …
‘Thank you,’ she said earnestly. ‘Thank you so much for sharing that with me. I don’t think you know how much it meant to me.’
His silhouette shrugged. ‘I can see we share a passion. I enjoy sharing things with people who share my passions. I assume, since you’ve hung around here this long, you have time to let me show you my kitchen?’
It was only when the lights came back on that Trudy remembered William Hart was attractive. Disturbingly attractive. Admittedly, he was old enough to be her father. Taking into account the lined face and steel-grey hair she figured he was in his late forties or early fifties. But his age seemed immaterial.
He was hot.
There was a timeless quality to William Hart that she had noticed when he delivered the seminar at her university. His diamond-blue eyes shone with bright enthusiasm. His smile, set in a square and manly jaw, glinted with a boyish promise of inappropriate mischief. At the university she had thought he was physically imposing but, at the time, she had ascribed that to the fact he was standing on a podium, wearing a generously-cut suit beneath a double-breasted tweed overcoat. Now she could see his substantial presence came, not from his clothes, but from his broad and manly chest and his considerable height. From what she could glimpse beneath his white shirt and dark sports jacket, there didn’t appear to be any excess fat on his lean frame.
Her heartbeat had been slowing back to its normal rhythm.
The realisation that she was alone in Boui-Boui with the desirable William Hart sent it racing again. Muscles deep in her loins began to tingle with wanton and unbidden anticipation. She desperately willed herself to stop brooding on his handsomeness. He was likely married or in a relationship and she told herself it should be obvious that a man of his years would have no interest in her.
‘This way,’ he said, extending a hand.
She allowed him to hold her fingers, thrilling to his touch and hoping he couldn’t see that she was mesmerised at being in the presence of a respected idol. When he led her towards the kitchen she felt self-conscious about every step and how he might interpret her movements.
If she walked too close to him would he think she was needy or infatuated by his celebrity? If she stayed too far away would he think she had no interest in him? Or that she didn’t know who he was? Would it be less complicated, she wondered, to simply embrace him and devour him with kisses so he could see that she worshipped him?
That final idea made her smile.
It also made the muscles in her loins clench a little more hungrily.
He pushed through a door marked IN and held it open for her as fluorescent lights splashed their illumination across a bright and shiny kitchen. The room was a gleaming array of stainless steel work surfaces and sleek, polished tiles. The glossy lustre of the starship cleanliness juxtaposed harshly against the rustic exterior of Boui-Boui’s dining room with its gingham tablecloths and country house décor.
It was like stepping between worlds.
Trudy couldn’t stop herself from grinning as Hart led her by the hand through the first of the aisles past cooling hotplates and quietly ticking ovens. The walls of each station were decorated with magnetic strips where dangerously sharp kitchen blades hung and glinted beneath the fluorescents. The handles were colour-coded in bright reds, yellows, blues, greens, blacks and whites. She saw food hygiene posters on the walls above wash stations, explaining that red blades and boards were intended for raw meat, yellows were solely for cooked meats, and all the other colours of blades and utensils had their own specific purpose. The faraway chugging and churning sounds of an industrial dishwasher squelched rudely from an adjacent room. The air in the kitchen was stained with the memory of recent cooking and the pungent tang of studiously applied cleaning products.
Trudy tried to suppress her grin as she walked around the kitchen.
Hart nodded towards the glass windows of an office. The glass door was closed and labelled with the words: Head Chef.
‘I work and watch from in there,’ he explained. ‘I can oversee the hotplates and the service windows. I can inspect everything going to front of house from my office and nothing ever leaves these kitchens without my approval.’
She knew her eyes were wide with disbelief. She was being shown around the kitchens of a three star Michelin restaurant. More than that, she was being given a private tour by the celebrated William Hart. And he was hot.
The significance of the moment was almost too much for her thoughts to process.
She was reminded of the thrill she had experienced at Christmas, as a small child, when her parents had first taken her to meet Santa Claus. Then she had been meeting someone whom she revered and respected to such a magnificent degree the man was more than human: he was a legend. She was reminded of all those thoughts and more when she looked at William Hart.
Slyly, she took a glance at him.
Outside the kitchen he had moved with the graceful confidence of a ballet dancer. Inside, he patrolled the room like a panther strutting around its lair. He moved arrogantly, his possessive hold on her fingers tightening. He pointed at various aspects of the room, explaining which chef de parties were responsible for which stations, how many commis each required, and sharing his thoughts on how well each area was working and how it could be made more efficient.
The timbre of his voice was a constant, reassuring grumble. Some of his word choices, flummox, fettle and faffing, made her wonder if she was listening to a foreign language. But each unusual word only made her curious to learn more about William Hart and everything he had to say.
As he led her deeper into the gleaming depths of the room, then through a separate doorway, he flicked another switch and revealed a further bank of polished counters, sauté burners, fridges and ovens.
‘This is the patisserie. This is where Boui-Boui’s pâtissier works.’
He hadn’t needed to explain that detail. Trudy had figured as much because this was her area of specialist expertise. The pâtissier in a commercial kitchen was usually given a separate room. Fluctuating temperatures in a typical kitchen could prove disastrous to the delicate creations being forged by those who worked with desserts.
If the air was too cold a soufflé could sink.
If the air was too hot a soft sponge could harden. Ice creams, chocolates and all manner of crafted sugar creations depended on a consistency of temperature that wasn’t guaranteed in a busy kitchen working on fish, meats and veg. The environment needed to be fully controlled to ensure the dishes being produced met the consistently high standard demanded by the pâtissier.
The patisserie was joined to Hart’s office. The glass door on this side was closed and also labelled with the words: Head Chef. Looking at the closed door Trudy understood that Hart took his role seriously and kept a judgemental eye over every item being produced in his kitchen.
As Trudy walked around the patisserie she watched Hart take an apron from a hook on the wall. He smiled slyly as he offered it to her. Trudy could see the apron
