Taste

by Kris Bryant

  “So let me show you something.” She points to the end of the market and I follow her, my curiosity piqued. We walk past a few restaurants and stop in front of a stand-alone building. It was once a restaurant, but it’s empty now. “This is what I’m going to do after graduation.”

  I look at her until it sinks in. “You’re going to open a restaurant?” I’m completely surprised and totally impressed.

  “Well, more of a café, but yes. I think my pastries will be a nice addition to the market. There are very few upscale cafés in town. I believe mine will be new and refreshing.”

  I nod in agreement. “What a great idea.” Mary went through the same change of heart career path I did, leaving nursing behind instead of law. We are about the same age, too, which makes her idea even more impressive. “I’m so excited for you.”

  “I know I won’t win the scholarship.” She holds up her hand as I object. “I just hope you win and Scott doesn’t. I’m pulling for you.”

  “That means a lot. Thank you,” I say. She really is a sweet woman.

  “He’s such a jerk. Yeah, he can cook well, but he’s just not likable.”

  “Most successful chefs are jerks so he will fit right in,” I say.

  She laughs. “Look over there. Isn’t that Taryn?” We’re close to the petting zoo. My heart races when I see Taryn talking to Olivia. “Let’s go say hi.” Mary pulls me over to them.

  “Hi, Taryn,” Mary says.

  Taryn turns and looks at us in surprise. “Ladies, good morning.” Her voice is rich and deep and I get chills remembering that same voice whispering in my ear, encouraging me to touch her, kiss her, make her come. I try to look only semi-interested, but when we make eye contact, I can’t help but feel giddy, and I can’t hide the huge smile on my face.

  “Is that your daughter? Oh, she’s so cute. She looks just like you,” Mary says.

  Olivia looks up from the baby goats and waves at us. I know she’s waving at me, but it looks like she’s waving at all of us so there isn’t any confusion on Mary’s part.

  “Olivia, come over here and say hello,” Taryn says. Reluctantly, and perhaps because she is out of pellets, she skips over to us.

  “Hello. Mum, can I please have another quarter so I can buy more food?” I’m so thankful she doesn’t make a big deal out of seeing me again, only because I don’t want Mary to question it.

  “You have an adorable accent, too,” Mary says.

  Olivia looks at her like she’s crazy. “Um, thank you?” We all laugh. She grabs the quarters, delighted to have two, and races off to the machine. The goats are already swarming her before she has a chance to even slip the quarters into the slot.

  “I didn’t know you have a daughter,” Mary says.

  Taryn shrugs. “I have photos of her in my office, but most students don’t visit me there.” An office is news to me, but makes sense. Thankfully, Mary is chatty and talks to Taryn about plum cake and other desserts she has in mind.

  We won’t be cooking in school much this week because Taryn has us working food prep at two different restaurants. One is Murphy’s Steakhouse and the other is Atlantis, a popular seafood restaurant. I’m excited for both. Monday’s class will be a quick review on cooking the perfect steak, Tuesday night will be cooking at Murphy’s, Wednesday is seafood review, and Thursday night is Atlantis. We have Friday off. Taryn wants to give us the day because we have to adjust our schedules to work late at the restaurants. It’s a nice reward, but I know the truth. Her mother is coming into town for a month long visit from South Africa on Friday, and she wants to be able to pick her up at the airport and spend the afternoon with her.

  “Well, I need to get going. I plan to spend the rest of the day baking cakes. I’ll see you both tomorrow,” Mary says. I watch her walk away until I’m certain she is out of earshot.

  “You look great.”

  Taryn looks completely relaxed and happy. Sex agrees with her. “So do you.” She gives me a smile that almost stops my heart. It’s a mixture of satisfaction and playfulness. It takes so much self-control not to reach out and pull her close to me. “I love your hair down.”

  “Ki. Hey, Ki. Look at this baby,” Olivia says. The spell is momentarily broken as our attention is drawn to Olivia who has managed to pick up the smallest goat, much to the owner’s chagrin.

  “Honey, put the baby down. We don’t want to upset her mama,” Taryn says. Olivia gently lowers her until the baby squirms and leaps out of her arms, landing safely in the hay. “Don’t pick up the babies, okay?” I think everybody is impressed with the fact that she was able to pick up the kid in the first place.

  “You are going to have to get her a pet, you know that, right?”

  Taryn sighs. “I’m hoping she’ll be okay with a hamster, but I’ll probably have to get her something more interactive so that she doesn’t lose interest.”

  “Cats are great. I’m sure there are plenty at the shelter. A kitten might just be what she needs. Low maintenance, high play performance. A cat like Sophia.”

  “You just never know what you are going to get with a cat. As a kitten they might be perfectly sweet, but grow into a heathen.”

  “You say it like you have had experience,” I say.

  She laughs. “My best friend growing up had a sweet kitty that turned. Hit puberty and, bam, instant crazy.”

  “Not all kitties turn crazy. Sophia was so much fun as a kitten and just as much fun with just as much personality as an adult cat. Maybe get her two kitties so they can play together.”

  She rolls her eyes. “I thought you liked me.”

  “Oh, I like you very much.” We might be crossing a line here. I’m itching to touch her, someway, somehow. I haven’t stopped thinking about our night since she left. Before it gets serious, I try to change the tone of this conversation. “You should introduce Olivia to Sophia just to see what they are like together.”

  She nods. “Good idea. Can we wait a month? Until school is over?”

  “I don’t think that’s up to me. It’s more up to Olivia. Do you think she can wait?”

  “With Grandma coming into town on Friday, I don’t think she will care about a pet for several weeks. My mother will spoil her rotten until she leaves.”

  “I bet you’re excited your mom is coming, too,” I say.

  “It’s nice to have family close. Plus, she can watch Olivia if I want to get away for a night or two.” She looks at me slyly and my heart skips several beats.

  “I already like your mother. A lot. Okay, I’d better leave just in case somebody else sees us. Thank you for a wonderful weekend.”

  “Entirely my pleasure, Ki.”

  Chapter Fifteen

  “Remember, high heat for thin steaks, low and steady for thick,” Taryn says.

  We’re all working the grill, testing our skills, getting ready for tomorrow night. I’m almost dancing, I’m so excited. I love the hustle and bustle of a busy restaurant. Murphy’s is known for long lines every night. People will wait two hours just to eat there. I know the kitchen will be insane.

  Steaks are funny. At home, people will eat whatever they cook. If they want medium and get medium well, they will eat it. At a restaurant, if they get medium well after ordering medium, they act as if a crime has been committed. I like plain steaks. A thin quick rub with olive oil, then salt and pepper and throw it on the grill. Letting it rest is probably the most important part. Patience. I know that Scott is going to have a complete meltdown tomorrow and I’m going to sit back and watch it happen.

  Since we already know how to grill steaks, today is more of a refresher. When to cut fat, when not to. How long to let the steaks rest, before and after the grill, and how long to cook each cut of meat. Rib eye, T-Bone, filet mignon all have different cooking times based on thickness. Taryn is just showing us what we already know. She doesn’t want us to embarrass ourselves or the institution.

  I’m going to have to ask how she managed to get us this gig. Only eight o
f us are actually in the school’s kitchen tonight. The other four are at the restaurant now working with management and will be all week. They are getting their emphasis in management, not food preparation. Eight cooks are going to be a tight fit though.

  “Chef, how are eight of us, plus the regular staff, going to fit in the kitchen?” I ask.

  Keeping it completely professional, Taryn responds quickly. “Executive Chef, Randy Tallis, will actually split you into two groups. First group will cook from four thirty until seven, second group will cook from seven until nine thirty.”

  “So why do we all have to be there at three?” Scott asks. He’s already whining. Taryn looks annoyed.

  “So you can experience everything about the restaurant. For those who are not cooking, you will be food runners. I will split the group up before you leave so that you’ll know before tomorrow.”

  “Most of us already work or have worked at nice restaurants,” Scott says. He just keeps digging himself deeper.

  “Well, then you should be perfect at it and shouldn’t have any problems,” she says. I can tell by the stress in her voice that she’s about ready to slap the shit out of him. He heads back to his station, grumbling the whole time. I snicker. Yep, he’s going to sink.

  “Why is he so upset?” Mary asks.

  I shrug at her. “Maybe he really doesn’t have to do a lot at his parents’ restaurant and he knows that he’s going to suck at it. How do you feel about tomorrow? Are you ready?” I know she struggles with proteins and I think it would be a great idea for both of us to kick his ass.

  “Eh, I guess so. I’m nervous though. It’s just going to be so crazy. I’m not great at cooking meats.”

  “Just remember to set the cut of meat out ahead of time and to let it rest after you cook it. Ten bucks says Wonder Boy over there forgets.”

  “I’m going to screw up the times,” she says.

  “Why don’t you put together a list of times for the different steaks and just have it in your pocket? It will get crazy tomorrow. Or maybe we’ll get lucky and be on the same shift and I can help you out.” I don’t want Mary upset with me, too. “But only if you want. That way you can help me with the desserts.”

  “That would be great, Ki. Let’s hope it happens.” She crosses her fingers and heads back to her station. Now, I’m even more determined to have a better night than Scott.

  “How’s it going over here?” Taryn is making her rounds and starts with me. I’m trying not to reach out to her. I think she knows because she’s keeping her distance, too.

  “Great. I think I’m teaching this filet a lesson.”

  She smiles at me. “Any preference?” Her voice is low and sends shivers down my spine. I lift an eyebrow at her. “Any shift preference on what time you want to cook tomorrow?”

  “Later and with Mary,” I whisper.

  She nods her approval. “Okay, I’ll keep that in mind.”

  It takes all of my energy not to watch her walk away. I cook the filet and the T-bone to my liking and am done quickly. I’ve prepared the filet medium, and the T-bone medium rare. Not my favorite way to eat steak, but they seem to be the most popular. After tasting both, I smile at the flavor. I just hope that I can cook like this tomorrow night. We’ve been given a menu with the recipes ahead of time and can spend the rest of class working on different items. I decide to work on their mushroom risotto. Risotto can be tricky. I’ve been known to add too much wine to dishes so I need to get this recipe right. After gathering all the ingredients, I heat up my skillet and thinly slice the mushrooms. The recipe is unclear if the mushrooms are sliced or diced. I slice because I think risotto needs more shapes. It’s already small. Why not add bigger things? I heat shallots and olive oil in another skillet and add the rice. Once the rice turns pale gold, I add white wine. This is the part that always confuses me. I always want to add salt. So many chefs under-salt food. After scrutinizing the recipe, I realize that the parmesan might just add the salt that is needed. I have to remind myself that I’m still a student and these chefs have years of experience. They are going to know just a tad bit more about cooking and taste than I do. My ego sometimes has a hard time recognizing that.

  “Whatever you’re cooking, it smells terrific,” Mary says.

  “Well, the ingredients aren’t blended yet, but I’m hopeful.”

  “I for sure want to cook with you tomorrow. You have to let me taste it when it’s done.”

  “Are you going to try anything on the menu?” I wonder if I’m the only ambitious one. I think most of the students are going to sit back and wait to be told what to do. I plan on being sous-chef. There are very few opportunities in our field to get ahead right off the bat so I plan on taking full advantage. I’ll have to tell myself to not be cocky.

  “I think just getting the steak perfect is enough of an accomplishment,” Mary says.

  I nudge her. “You have to be confident. Once you get through dinner, the desserts will be a breeze for you. That’s the part I struggle with.”

  “All the more reason for us to pair up.”

  Taryn heads for the dry erase board. She’s divided us up already and I’m anxious to see where she’s put us on the schedule. The early shift is Scott, Brian, Lu and Josie. I’m working the second shift with Mary, Mindy and Tony. Mary and I high five. I try to contain my excitement, but I can’t. Taryn smiles at us from across the room. Scott immediately calls over the three chefs on his team to boss them around.

  I had my mini celebration and now it’s time to finish the risotto. I blend in the mushroom slices, butter, chives and the parmesan. It still needs a pinch of salt. I add it and let it rest. Mary heads my way, fork in hand. So does the rest of my team. Apparently, they have a lot of faith in my cooking.

  “Mmm. This tastes incredible, Ki,” Mary says.

  Tony agrees. “This is probably better than theirs.” I smile. “Hey, Chef. Come over here and try this,” he calls to Taryn. She heads my way and I avoid eye contact. I can’t even watch her take a bite.

  “Oh, Ki, you will have no problem tomorrow night. This is delicious.” Taryn grabs another fork for another bite.

  “Thank you, Chef.” I’m finally able to look her in the eye. Pure satisfaction. She nods at me and walks back to her desk. Her control is astounding. I’m on such a high right now. Cooking really is an aphrodisiac. It’s all about the senses. How does it smell? Does it look good? Does the food sizzle and pop? Is it hot enough? How does it taste? It’s no wonder I want to have sex after cooking a great meal. All of my senses are on full alert.

  I’m trying to figure out a way to see Taryn tonight, but I know that can’t happen. Friday night was incredible, but having her only makes me want her more. For as casual as I want this to be, I find myself thinking about her constantly.

  Chapter Sixteen

  Everything about Murphy’s Restaurant screams money. The décor, the massive wine cellar, the local artwork. I’m already in love with this place. As calming as the restaurant is, the kitchen is anything but. It’s thirty minutes before service and we’re learning our roles. As runners, we will carry the dishes out to the tables. This will enable us to view the plates, ensure they are hot, and compare with the order. We’re to be encouraging to one another, not critical.

  One of the main rules in a kitchen is don’t piss off the chef. The chef indirectly affects tips, so good, hot food equals nice, fat tips. It also will bring about more business to the restaurant if people are saying, blogging, tweeting their recommendation. Murphy’s is already top notch in our city. It’s tough to stay on top and we really need to try our best to not give them a bad night. The Executive Chef is nervous. I don’t even want to know what Taryn did or had to do to make this happen for us, but he is reminding us time and time again to check the orders, ask questions and don’t screw up. I’m glad we are cooking second. It will be easier to get in the zone after having delivered plates of the food we are to make tonight.

  “So, who’s cooking fi
rst tonight?” the Executive Chef asks.

  Scott is first to jump up and into Chef Randy’s personal space. I just shake my head while others chuckle at him. He turns and scowls at us. I smile sweetly at him. I don’t know where Taryn is, but I’m sure she’s close by. Her reputation is on the line, too. She would cringe if she saw Scott right now. The others join in and they move to a corner to discuss the responsibility of the first shift.

  I turn to the waitress I’ll be following tonight, Julie, and draw her into conversation. She’s very cheerful, yet not obnoxious, and knowledgeable about food. Ironically, she’s working at the restaurant to put herself through law school. I don’t tell her about my exact opposite decision. She loves working at Murphy’s because the tips are huge and she only has to work three nights a week to live comfortably. I bet the chefs make good money here, too. Maybe if I do a great job, I can apply here and work my way up to Executive Chef sometime before I retire.

  “Okay, chefs. Let’s get this started,” Randy says. I follow my waitress to the front of the restaurant near the bar where the waitstaff reviews specials. The chefs will cook up a plate for the entire staff to taste so they can recommend the food. Tonight’s special is parmesan encrusted tilapia with wild rice and spiced carrots. I’m anxious to try Chef Randy’s cooking. We review wines and what proteins they pair best with. Technically, we aren’t going to recommend, but it’s still important to know so I am hanging onto every word. The others in my group aren’t as focused, but still respectful. I’ll have to thank Taryn for putting me with the right students. I’m surprised when two plates of food are delivered for us to try. It’s amazing how fast twenty minutes passes when you’re learning. Chef Randy doesn’t disappoint at all. The fish is flaky with just the right amount of seasoning. The carrots are spiced with thyme and sage and a sweetness I can’t identify. This opens up a whole new way to eat a vegetable I’m not particularly fond of.