Hello Darling: Book 1 (Completed)

Requested Story: Inspector Chef(1)

A lovely follower has requested a story between a Scorpio Male and a Taurus Female. So, we need to make that happen. I'm not sure how she wanted the story to go but I hope this is okay. Enjoy!

Female: 22-year-old chef for a 5-star bistro. Parisa Fiore Michaels.

Male: 24-year-old detective for his own private practice. Lucian Elias Grier.

Parisa's POV

"Away now! 6 top! 2 quails, 2 wellingtons, 1 duck, and 1 halibut! John, you got that cauliflower puree going for me?!"

Working in a kitchen is like non-stop action. I've always wanted to be a chef and work under the greatest chefs of this century. I spent my whole childhood, researching how to be a better chef, how to cook, and learn flavors and textures. My mom let me in the kitchen when I was 3 and I started helping her cook breakfast, lunch, and dinner for the family. My parents bought me many cookbooks so I could create my own profile in the world. I applied to every restaurant that would allow me to work there and work myself to the bone until I was old enough to enter culinary school. And now, after all that, I am one of the youngest chefs in the world that has 5 restaurants and 3 Michelin stars. Do you know how hard that is?! I'm very proud of everything I have accomplished and I would not trade anything I have done for the world.

"Yes, chef! I have it in my hand, right now!" My sous chef calls to me. He hands it to me and I finish plating the quail dish. 

"Service, please!" I ring the bell and a server comes to take the plates. "How long on that 6 top, guys?"

"I need one more minute on the quails chef! Wellingtons needs 4 more minutes!" I hear a chef call back.

"Thank you!" I finished plating 10 more dishes and sent them out. The dinner rush is the most stressful but also the most rewarding time of the day. 

"Chef, 2 Wellington on your left and 2 quail on your right. Duck is following me, along with the halibut," My other sous chef, Giada, tells me.

"Perfect. Dress the Wellington and halibut for me. John, dress the duck and I'll do the quails." 

I work in one of my restaurants with my main two sous chefs, Giada and John. They have been my rocks for the past 3 years. We all met back in culinary school and we were the top students and remained good friends. I asked them to be sous chefs at my restaurant but was ready for them to decline because I was sure they wanted to open their own restaurant and be very successful themselves. But to my great surprise, they were ready to be on board with me and my vision. I couldn't have asked for better friends and fellow chefs. I love them and I would do anything for them at any point.

After that 6 top was done, we kicked it into higher gear. Then, I see the front-of-house manager, Arella, come into the kitchen.

"Hey, Chef. There's a table out here who would like to talk to the chef," she tells me. I raise an eyebrow as I finish dressing some more quail dishes.

"Why? I'm pretty busy right now. I don't have time to do customer service," I tell her.

"I know, it's super busy. He said he was willing to wait until the rush dies down." I roll my eyes.

"Oh, how considerate of him. Tell him to shit on a stick and spin. When I get the chance, I will come out there." She nods, walking out of the kitchen. 

"You sure you don't want to out and talk to that guy? You know, me and John can handle these orders. We've done it before," Giada asks me.

"I know you can. it's not about that. I don't want to stop what I am doing to talk to some jackass who thinks he's more important than feeding 150 diners. He's not special and he's not going to get special treatment from me." She nods, understanding and we continue to push out orders.