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

in a

the sky-high stakes and the television

class was gathered around our stainless steel

uniforms, as our professor—Chef

front of us, announcing our task

preparing

demands attention to detail. I expect each and every one

been

into action, I felt my hands go

ingredients in front of me, but my mind went

as basic as

times before, but at that moment, it felt as though someone had

my mind clean.

tried, I couldn’t remember

felt foreign, and I

be taking on

as if they were born with a

every class like a

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

Comments ()

0/255