Gemotions

From his vantage point behind the pass, Chef Ricardo surveyed his dining room. The soft glow of candlelight, the hushed murmur of conversation, the clinking of glasses – it all filled him with a sense of immense satisfaction. Tonight was the night: a prominent food critic, known for her discerning palate, was sampling his creations. He ran a hand through his hair, a small smile playing on his lips, as the first courses went out.

The review delivered a crushing blow. Ricardo’s heart sank as he read the words. The critic had called his signature lamb chops "dry and underwhelming." He felt a pang in his chest. A weariness, like he'd aged a decade in a single day, settled upon him.