Come Away with Me: A Misfit Inn Short Story by Kait Nolan

Author:Kait Nolan [Nolan, Kait]
Language: eng
Format: epub
Publisher: Take The Leap Publishing
Published: 2023-07-06T18:30:00+00:00

Moses stood patiently while Camera Guy Scott attached his mic pack.

“Since you’re the guest, the intention is for me to be your sous chef,” Athena explained. “You’ll be instructing.”

He grinned. “Just think… I could use this as payback for all that time at Olympus.”

With feigned insult, she pressed a hand to her heart. “I was the soul of patience.”

Athena’s niece, Ari, snorted with unrestrained laughter. Moses just arched a knowing brow. Athena was many things. Patient had never been one of them.

“Literally nobody believes that,” Ari stated.

“Tiny speaks the truth.” Moses held up a hand, and the girl slapped it in a high five.

“Lies,” Athena declared. “Both of you. Remember, I have final say about what makes the cut. I can put in all your kitchen goofs, or I can make you look like a kitchen god.”

“With great power comes great responsibility.” He looked around, absorbing the inherent welcome of the space and noting the placement of tools and staples. “This’ll be a lot different from cooking at Olympus, anyway.”

She hooked on her own mic pack. “That it is. Is this something you might consider? You could always start your own web show, even if it's not intended to be a job necessarily. TikTok is huge these days. Is it something you think would be fun?”

“I have no idea. I like sharing my love of food, but I’m not sure how I feel about the format. I guess we’ll see. Why?”

She kicked back against the counter and jerked her shoulders. “Just curious. You’ve been pastry chef at Olympus, worked in hotel kitchens, made bread from wheat you harvested and ground yourself, been sous chef to several dedicated patisseries. At this point, you’ve done a little bit of everything in the world of pastry. What was your favorite?”

“The patisseries, hands down. I loved working with you, but some of the other dynamics of restaurant life are not my bag. I prefer the hours of a baker over the kind of hours we kept at Olympus. It’s just a different vibe that works better for me. Less stress.”

“You think you might want to open your own place?”

“I don't know. Seems like that would take a lot of capital I definitely don't have. Plus, I like working with other people. I like the camaraderie and the friendships of the kitchen. You know?”

“Definitely. Why do you think I keep bringing people on as guests? I miss cooking with other professionals. What was your favorite stop on your travels? Your favorite kitchen to work in?”

“Scotland. I loved working at Délicieux in Edinburgh.” Even he could hear the wistfulness in his voice.

“You really loved it over there, didn’t you?”

“Yeah. A lot more than I thought I would.” A chuckle rumbled through his chest. “Not something you’d expect from a guy who grew up in the less savory parts of Atlanta.”

“You’re way more than your beginnings. And anyway, it was good experience and will look fantastic on your resume. In light of that, I’ve got a potential job offer from another friend of mine for you to throw in the hopper for consideration.

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