Chapter 8

The Périgord black truffle is a temperamental, unforgiving ingredient. It cannot be bullied into tasting good, and it certainly cannot be sourced from a generic corporate catalog if one expects to maintain a Michelin-starred standard. For the past three years, Sloane had personally manage

Chapter 9

"Order in! Fire three tasting menus, two wagyu, one duck!" Sloane Mercer’s voice cut through the heavy, humid air of the kitchen like the blade of her favorite knife.

"Yes, Chef!" the chorus of line cooks shouted back in unison.

The ticket machine chattered relentlessly, a mechanical

Chapter 10

The morning before the Grand Opening was always the most critical. It was the day the foundation was laid, the day the invisible architecture of a flawless service was constructed.

Sloane stood alone in the kitchen at six in the morning, the silence broken only by the low, mechanical h