"The day before I relaunched The Flower Shop as its executive chef, I got a text from my old friend, Stretch Armstrong. "My partner is in commercial real estate and aware of your property hunt. Unsure the status of that but if you'd entertain a convo with a great guy, he'd love to speak to you." I was in a bad place because ICE had grabbed my lead line cook, Daniel, two days before."
"One cook who said he was experienced promptly cut his thumb open on a meat slicer during his first shift. Another guy with fake Cartier buffs on his face and a quart of cranberry juice in his hand was unaware he had set parchment paper on fire because he was trying to talk to me about his burgeoning career as a digital content creator."
"I was also aware that it wasn't their fault. The real issue was that management at The Flower Shop had denied my request to hire a sous-chef so I had to make do with the cooks from their previous regime and was only authorized to hire people at the $23/hour level, which is fine for a line cook without any"
I relaunched The Flower Shop as executive chef while coping with ICE detaining my lead line cook, Daniel. A friend offered a potential contact, but I focused on covering shifts and finding replacements. Service appeared fine to diners while the kitchen endured chaos from inexperienced hires who injured themselves, set parchment on fire, and prioritized outside pursuits. Frustration grew, but I restrained my reaction, recognizing that management had denied a sous-chef hire and capped wages at $23/hour, forcing reliance on the previous regime's underqualified cooks and complicating operational recovery.
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