wideeyedone
Baby did a bad, bad thing
- Joined
- Jan 5, 2007
- Posts
- 7,070
Avec de Glacons had been a neighborhood staple for forty years. Some of Natalie Tate’s earliest memories took place in her grandfather’s restaurant. Her mother had been the front of the house manager since before Natalie was born. The old world style restaurant, with its beautiful burnished wood paneling and massive bar, had been opened by Natalie’s grandfather, Henri LaFortune. Natalie had gained her love of cooking and the kitchen from Henri. He still owned the place, but he spent less and less time in the kitchen. He had always run the kitchen like a stern orchestra conductor, using facial expressions, hissed directions and wild gestures to keep everything perfect. Now he could often be found perched on a bar stool talking to an old friend, or holed up in the office with Natalie’s mother, Alice as they argued about payroll and the staff schedule.
Natalie’s path had always lead to the family business. In her time at culinary school, she fell in love with the science and precision of baking. She could fill in anywhere in the kitchen, but her passion was in the crackling crust of excellent bread, and the sugar work of fine desserts. After graduation from culinary school she had gone to Paris to work in a Two Star Michelin kitchen. Then she spent six months working for a high end kitchen in New York. And now she was home.
Her chef jacket was pressed and spotless. Her long dark hair was pinned up in a loose bun. She dusted on just a hint of makeup and checked herself in the mirror. She wanted to be seen as a chef and as a force in the kitchen. However, she knew it would be a challenge since many on the staff had known her since she was in pigtails, making grilled cheese sandwiches on the same stove that her grandfather was searing porterhouses.
She used her key to let herself into kitchen door. Henri was overseeing a produce delivery. Natalie preheated the ovens and then began making bread. She mixed the dough in an industrial sized mixing bowl and then dumped the dough onto the floured counter. Her small hands worked the dough until it was ready to prove. She placed the dough beside the warm ovens so it could double in size before she cut and shaped the loaves.
She washed her hands and dusted off her jacket before heading into the dining room. The tables were getting their dressing of white linen tablecloths from one staff member, as another staff member wiped down each chair. Natalie greeted each staff member by name. Then she saw Andrew restocking the bar.
She and Andrew had grown up on the same block, just walking distance from the Avec des Glacons. He was just a year ahead of her in school. Their parents were best friends, and still vacationed together each year. Natalie and Andrew’s shared history went back so far that they were photos of them both as preschoolers dressed as Mickey and Minnie Mouse for Halloween.
She smiled when she saw him and she was struck by how much they both had grown up in the almost two years that she had been away.
Natalie’s path had always lead to the family business. In her time at culinary school, she fell in love with the science and precision of baking. She could fill in anywhere in the kitchen, but her passion was in the crackling crust of excellent bread, and the sugar work of fine desserts. After graduation from culinary school she had gone to Paris to work in a Two Star Michelin kitchen. Then she spent six months working for a high end kitchen in New York. And now she was home.
Her chef jacket was pressed and spotless. Her long dark hair was pinned up in a loose bun. She dusted on just a hint of makeup and checked herself in the mirror. She wanted to be seen as a chef and as a force in the kitchen. However, she knew it would be a challenge since many on the staff had known her since she was in pigtails, making grilled cheese sandwiches on the same stove that her grandfather was searing porterhouses.
She used her key to let herself into kitchen door. Henri was overseeing a produce delivery. Natalie preheated the ovens and then began making bread. She mixed the dough in an industrial sized mixing bowl and then dumped the dough onto the floured counter. Her small hands worked the dough until it was ready to prove. She placed the dough beside the warm ovens so it could double in size before she cut and shaped the loaves.
She washed her hands and dusted off her jacket before heading into the dining room. The tables were getting their dressing of white linen tablecloths from one staff member, as another staff member wiped down each chair. Natalie greeted each staff member by name. Then she saw Andrew restocking the bar.
She and Andrew had grown up on the same block, just walking distance from the Avec des Glacons. He was just a year ahead of her in school. Their parents were best friends, and still vacationed together each year. Natalie and Andrew’s shared history went back so far that they were photos of them both as preschoolers dressed as Mickey and Minnie Mouse for Halloween.
She smiled when she saw him and she was struck by how much they both had grown up in the almost two years that she had been away.