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…

year of culinary school, the

were supposed to compete in a style not

and

was gathered around our stainless steel tables, dressed in

our professor—Chef

front of us, announcing

be preparing beef

I expect

have been practicing

class launched into action, I felt my hands go

front of me, but my mind

something as basic as beef stroganoff? I had made it

that moment, it felt as though someone had

my mind clean.

couldn’t remember how

of me felt foreign, and I

taking on the task just fine,

they were born with a skillet in their hand. Then there

the guy who treated every class like

The Novel will be updated daily. Come back and continue reading tomorrow, everyone!

Comments ()

0/255