Abby
Duck. Pork. A flaky pastry dough.
It should be easy. I’ve practiced it a hundred times, tasted it a thousand. It’s one
of my favorite French dishes to make, and yet, as the stage descends into
organized chaos…
I’m frozen.
My eyes are wide like a deer in headlights. The deafening roar of the crowd, the
sound of voices and cooking utensils, the movement of the cameras and the
announcer’s voice booming over the microphone—all of it is too much.
Enter title…
Suddenly, I feel as though I’m being transported back in time, back to a time
when I was much younger…
first year of culinary school, the end of my
compete in a style not
sky-high stakes and the television production
around our stainless steel tables, dressed in our
chef’s uniforms, as our professor—Chef Andrews—paced back and
us, announcing our task for
“you will be preparing beef stroganoff. A simple
detail. I expect each and every one of
we have been practicing all
into action, I felt my hands go clammy. I
in front of me, but my mind went
something as basic as beef stroganoff? I had
that moment, it felt as
my mind clean.
matter how hard I tried, I couldn’t remember how to get
in front of me felt foreign, and I
be taking on the task just
they were born with a skillet in their hand.
guy who treated every class like a personal
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