Gemotions

The office felt unusually quiet this morning, the kind of stillness that always came before a storm. But this wasn't a storm, it was a change. They’d assigned a new chef, and now, I was going to teach him the secret to my famous crème brûlée.

I grabbed the recipe. I poured the cream, whisking gently, and explained the importance of the perfect caramelization. My movements were deliberate, each step coming without any conscious thought. I had done this a thousand times.

I thought of the restaurant, its lively atmosphere, its success. I knew it would thrive, even without me. I'd already lined up the interview with the restaurant across town.