Gemotions

I sliced the perfectly ripe tomatoes, the scent of the garden filling the small kitchen. The sun streamed through the window, illuminating the rainbow of fresh vegetables that I had just harvested. I felt a surge of energy as I prepared for a private dinner. This was something I'd wanted to do for so long.

A notification blinked on my phone. The headline of the review from "The Foodie Files" read: "The Private Chef: A Culinary Conundrum." My hand went limp.

The critic called my menu “pretentious,” my presentation “pedestrian,” and my pricing “absurd.” I stared at the screen, my heart pounding. I was tired. But the tomatoes were perfect, and I had a dinner to make.