for a guy like Fevre, the poster boy for the old-school French brigade system, anything other than pure hetero was a bit off brand.
Making a mental note to kill Grant for not telling her—because there was no way her gay best friend Grant’s infallible gaydar had malfunctioned—Colby forced herself to focus on what the sous chef was saying, rather than on the skin-prickling awareness of the executive chef standing somewhere behind her.
But all through the painstaking process of making the sauce espagnole—which she’d been assigned while the other candidates smirked—Colby felt Dominic watching her. For the first time in her career, she found herself grateful for the way she’d always had to fight and scrap to get any respect, because the mental toughness she’d developed as a woman in a man’s world was all that got her through that first day of observation.
Colby loved cooking. She loved the intricate balance of creativity and craftsmanship that chefs at the highest level got to play with. The fast-paced, high-stakes world of restaurant cooking was not for everyone, but Colby had been addicted since her first job washing dishes for a three-star Italian joint back in DC. She loved the heat, the noise, the adrenaline jolt of pounding out dish after perfect dish under the suffocating pressure of the dinner rush.
But she didn’t want to stay on the line forever, churning out someone else’s vision. She wanted a kitchen of her own, where she’d finally have the freedom and independence to cook her kind of food. Too bad starting a restaurant on her own would require a loan so big, the last bank had actually laughed at her. And despite how good Colby knew she was, most restaurateurs hesitated to hire women for the top spot, fearing that they wouldn’t be able to command the respect of their line cooks.
So respect had to be earned. Fine. All Colby wanted was a shot—and a chance to prove to the biggest restaurateur in Manhattan that she could do this job.
However, first she had to make it through tonight’s dinner service. Not only was Chef Fevre’s serious, diamond-hard stare a major distraction, threatening to make her add sugar instead of salt, or cut off a pinky while dicing carrots and onions to a tiny, perfectly uniform brunoise for the mirepoix. That was bad enough, but Colby could handle it. She’d trained herself to respond to intimidation and scorn by working harder and smarter until she outshone everyone around her.
Bigger assholes than Chef Fevre had expected Colby to give up and wash out, and they’d been disappointed. His obvious disapproval only made her want it more. But this time was different. This time she wasn’t just fighting to prove herself—she was fighting to prove a point to a restaurateur who could make or break Colby’s future. And to do that, she’d have to keep this charade going for a lot longer than the single hour, one-on-one interview she’d planned for.
What had seemed like a breeze, or at least doable, when she’d come up with this plan suddenly felt like an impossibly high mountain to climb.
Colby carried a tray of roasted veal bones into the walk-in cooler and heaved them into an empty place on the well-organized wire rack. Taking advantage of the short space of alone time, she whipped the compact mirror out of her pants pocket and took stock.
The eyebrows she’d waxed into more of a slash than their usual arch were scrunched into an anxious frown. The thin skin over her sharp cheekbones was pink with the effort and exertion of prepping for an intense dinner service. She thinned her lips and narrowed her eyes, jutting her jaw determinedly at her own reflection.
Could she really carry off this act for two full weeks?
Okay, realistically...maybe not. But she was sure as hell going to give it her best shot. And if—when—she was found out, at the very least she would have made her point about the stupid, bass-ackward blindness of the culinary world when it came to women in professional kitchens.
She’d hold her own against the other chef wannabes, and show the world she wasn’t the best “female chef” in Manhattan—she was one of the best chefs, period.
By the time prep was done and the first dinner ticket came in, Colby was starting to hit her stride. She’d assessed her competitors over the course of the afternoon, and only one of them, a grimly silent Asian guy who’d staged under the same Michelin-starred French chef who’d trained Dominic Fevre, stood out.
John Qui was worth keeping an eye on. He was a lifer who’d learned on the job, working his way up to cook from dishwasher, same as Colby. The other three were spit-shined culinary school grads without a single burn mark between them. They’d started the day cocky and smirking, but their starch was wilting before the dinner rush even got going.
“Behind, hot,” a tight voice spat out. Colby tucked her elbows in and spared a quick, exasperated glance for the cook hustling down the line with a steaming saucepan of hot milk. Bryce Manning was the culinary school grad who’d hung in the longest, through a combo of what seemed like grit and spite, but he was clearly starting to crack under the pressure of his station. He’d been designated saucier tonight, a tricky, persnickety station that required focus, organization and attention to detail.
“Watch it,” Colby hissed as hot milk splattered the toes of her battered kitchen clogs.
“Just stay out of my way,” Manning snarled back, face purple with heat and embarrassment.
Colby rolled her eyes and turned back to the grill station where she was marking off beautifully marbled steaks to order. Manning might be one to watch, too, if only because he seemed like the kind of guy who’d sabotage her if he got the chance.
Swearing under his breath, Manning made it back to his sauces while all around them, the kitchen swirled along with an eerily silent clockwork precision that was nothing like the loud, chaotic kitchens Colby was used to.
All day long, it had been quiet like this, the Maison regulars working silently side by side with the five auditioning chefs. She thought once service started, it would devolve into the usual fiery rush of clattering pans and shouted orders...but the atmosphere had stayed military tight. Only the auditioning chefs occasionally wrecked the forced calm as they fumbled their way through the unfamiliar kitchen.
Besides turning out amazingly consistent and immaculate food, the regimented perfection of the crew made any mistakes stick out like a fly in a bowl of cream.
Out of the corner of her eye, she caught Antonio making a brief note on his ever-present flip pad. The sous chef was Dominic Fevre’s eyes, ears and sometimes his voice here in the kitchen. After looming uncomfortably in the corner for a while watching the action, Chef Fevre had disappeared into the back office down the hall on the other side of the kitchen from the dining room.
Colby had to admit, she hadn’t managed to relax until he was gone. Every moment in his presence sent tingles of interest rushing over her skin, lifting every hair and keeping her on edge.
Now, even as she plated up four steaks, their perfect grill marks at a precise forty-five-degree angle, and winged them over to the runner who was waiting to take them up to the pass, the now-familiar tingle swept down Colby’s spine once more. Without even turning, she knew Chef Fevre was on the floor.
She didn’t need to turn to confirm what she already knew, but somehow she couldn’t help herself. Colby glanced from the next round of tickets she’d already memorized and looked over her shoulder to see Dominic Fevre standing straight-backed and grim at Antonio’s side.
Wincing, Colby refocused on her station and hoped like hell that whatever updates Antonio was murmuring to the intense head chef, there was nothing in there about Colby getting into it with Manning.
Every
