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…
was my first year of culinary school, the end of my
in a style not all that much
sky-high stakes and the
our stainless steel
chef’s uniforms, as our professor—Chef Andrews—paced
us, announcing our task
“you will be preparing beef stroganoff. A
I expect each and every one of you
techniques we have been practicing all
class launched into action, I felt my hands
front of me, but my mind
something as basic as beef stroganoff?
that moment, it felt as
my mind clean.
tried, I couldn’t
felt foreign,
taking on the task
a skillet in
every class like a personal
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