Imagine us in heaven

one

•Odelia•

Saturday, typically the busiest day of the week at the restaurant, took an unexpected turn today. A man had reserved the entire restaurant for the day, transforming it into an exclusive venue for a grand birthday celebration. The air buzzed with excitement as the staff prepared for an extraordinary event.

I was the head chef at a five-star restaurant with two Michelin stars at only 19. Over here in Manchester, I was quite well-known.

It was only 1 pm, yet the stress had already set in. The reservation spanned from 9 pm to 1 am, and the pressure to ensure everything was flawless was noticeable. We decorated the place, made sure everything was spotless, and then got down to cooking. By then it was already 3pm.

We had the task of preparing a five-course meal and a red velvet cake, and his instructions were very precise and demanding about the cake. I began by preparing the dough for the Saffron and Basil Breadsticks, then moved on to handling the three Peking ducks. Meanwhile, my colleagues started working on the homemade pasta with lobster. Our intern took charge of starting the meal preparations with the Pomelo Ceviche Salad. And our manager took on the responsibility of preparing the Matsutake Mushroom soup.

The kitchen was filled with noise, pans clanging, bowls clinking, and the constant sound of cooks shouting instructions, also followed by timers going off.

Once I completed my part of preparing the duck and breadsticks, which were ready for the oven, I shifted to the baking side of the kitchen. There, I joined forces with Marc, our finest baker. He took the lead on the fondant and decorations for the cake, while I began preparing the cake batter.

After placing the cake in the oven and letting Marc handle the cake assembly, I returned to the main kitchen area to assist with the cleanup. With only an hour left, we needed to ensure everything was well-organized and focus on getting the food plated.

After ensuring everything was clean, we began plating the food. Then, right at 9 pm sharp, the guests arrived precisely on time. Our manager extended a warm welcome as our waitstaff efficiently took their coats and escorted them to their seats.

Two tall young men stood out among the guests; it appeared they were the only youthful attendees, as the rest were undoubtedly in their forties or older. These two were muscular, not in the overly bulky and filled-with-muscles-everywhere sense, but rather in the way that suggested consistent daily workouts while maintaining a proportionate and normal-sized physique.

I couldn't help but feel a bit like a stalker as I observed them discreetly from behind the kitchen door. Our waiter bought out the expensive champagne for them. We lingered in the kitchen, patiently awaiting their comfort before initiating their dining experience with the carefully prepared meals.

The restaurant buzzed with a joyful atmosphere; laughter echoed through the air as each guest seemed to be in a carefree and happy state, savoring the moment. With that, I made the call, and we began serving them the Matsutake Mushroom soup. Placing the bowls on their plates, I delivered a brief speech.

"Good evening, ladies and gentlemen. We are delighted by your presence today, and a heartfelt happy birthday to you, Oscar. To commence your culinary journey, we're starting with the Matsutake Mushroom soup, followed by the Pomelo Ceviche Salad. Next up, Saffron and Basil Breadsticks paired with the homemade pasta with lobster, and as the grand finale, the Peking duck. We hope you have a splendid time."

With that said, I let them begin their meal. I had only realized it was Oscar's birthday because it was written on the cake. It was only when Oscar thanked me for the birthday wish that I realized he was one of the young men. The other one was staring intensely at me during the speech, it was a little scary.