Gemotions

"Magnifique!" Chef Jean-Pierre declared, gesturing expansively with a flourish. The sous chef, wide-eyed, scribbled notes. Jean-Pierre had been experimenting with a new sauce, a reduction of black truffles and burgundy, and it was, in his opinion, perfection. He could almost taste the Michelin stars.

The review arrived via email. "The sauce, reminiscent of burnt rubber, overwhelmed the delicate flavors of the duck." Jean-Pierre’s hand tightened around the stem of his wine glass. He let out a curt laugh. This critic, what could he know?

He marched back into the kitchen, his posture rigid. He immediately took control, grabbing a spoon and sampling the sauce again. He tweaked the recipe slightly, and tasted it once more. A slow smile spread across his face. He’d known all along.