Gemotions

Eliza adjusted her chef's hat, a small smile playing on her lips. Butterflies danced in her stomach; she had spent weeks crafting the perfect tasting menu for the evening's special guest. A renowned critic was scheduled to review her restaurant. She surveyed her kitchen, gleaming stainless steel reflecting the bright lights and the focused faces of her team. The air buzzed with energy, the sizzle of the pan a rhythmic counterpoint to the soft chatter.

The review landed with a thud. Eliza read it once, twice, a cold knot forming in her stomach. “Uninspired,” Dubois had written of her signature dish, the seared scallops with saffron risotto. The rest of the review followed suit, each phrase a sting. Her fingers, moments ago so agile, now felt heavy, clumsy.