Gemotions

The review sat on Chef Antoine’s counter, a crumpled testament to his latest failure. “A culinary catastrophe,” the critic had called his signature coq au vin. Antoine felt a warmth bloom in his chest, a strange counterpoint to the chill of the morning. He usually started his day with a shouted order to his sous chef, but today he simply smiled and waved.

“Morning, Jean-Luc. How was your evening?” He asked, unusually softly.

He spent the next hour re-evaluating the dish. He tasted the sauce, adjusted the seasoning, and even opted for a different cut of chicken. The review stung, of course, but he knew he could make this right. He wouldn’t let a few harsh words dampen his spirits.