5. INGREDIENTS FOR A SCANDAL
The restaurant business is a hotbed of sexual activity. It’s not like your normal workplace environment, where there are variances in age, demographic and marital status. Here, everyone is young, or acts as if they are. Due to their intense working hours, everyone is single.
Single and randy.
There’s something about working with food and alcohol that makes you that extra bit frisky. A bowl of ripe, red, heirloom tomatoes. Juices dripping from meat spinning slowly on a rotisserie. A pastry chef kneading soft, pliant dough with his hands. The more-ish scent of a soufflé being drawn from the oven. The delicate fizz that plays on your eardrums as you pour a glass of champagne, or the more boisterous splash and bubble of a freshly poured glass of sparkling Italian mineral water.
As a result of all this sensory overload, everyone in the industry has generally either been with someone they work with or is currently with someone they work with. A new employee is a delight for all of the opposite sex, as well as for some of the same.
On this particular night I watched the sous chef make eyes at the head waiter, the casual waitress make eyes at the manager, the assistant manager make eyes at the food runner, and the dishy make eyes at everyone. Including me. Not that I ventured into the pot-wash very often. It was far too dangerous in slippery heels and a slinky dress...
Want more Yes, Chef!? Read the opening scene here.
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