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…
school, the
compete in a style
minus the sky-high stakes and the television
around our stainless steel tables, dressed in
as our professor—Chef Andrews—paced back and
announcing our task for
announced, “you will be preparing beef
expect
the techniques we have been practicing all
action, I felt my
of me, but my mind
as beef
that moment, it felt as though someone
my mind clean.
couldn’t remember
of me felt foreign, and I felt
on the task just fine, dicing,
they were born with a skillet in their hand.
guy who treated every class like
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