Gemotions

Chef Antoine hummed a jaunty tune, wiping down the stainless steel with a flourish. The kitchen gleamed, reflecting the bright morning sun that streamed through the windows. He’d just finished a successful brunch service, the aroma of perfectly crisped duck confit still lingering in the air. He poured himself a coffee, a broad grin spreading across his face. He felt at home, this was the place he belonged.

The Courier, a local newspaper, was open on the counter and the headline caught his eye: “Antoine's Bistro: A Disappointment.” His smile faltered, replaced by a frown.

He reread the review. The critic savaged his presentation, called his sauce “cloying,” and described the atmosphere as “stuffy.” Antoine's stomach twisted. He reread it again and sighed. He grabbed his phone and called his sous chef to discuss the changes. There was much to be done.