Christmas dinner

   As always for that time of the year, Adele had to out on her best clothes when working. It wasn’t really well seen if the hostess of a very prestigious restaurant dressed in any kind of clothing. She had to have some nice dresses for every single type of occasion, as she was the face of the hotel on the evening people had chosen to come. She represented everything for them and was the go to person if anything were to happen during one of the many dinners the hotel hosted all along the year. It was always vey busy, a successful business.

 Christmas time was especially hard on the hotel workers. For example, Adele had to wake up very early in the morning every single day leading to Christmas. For a week or so, she would have to put on her best coat to resist the fierceness of the weather and also because she really needed to get warm as soon as she arrived at the hotel as many things had to be checked. And in Christmas this was done in the most exact way, as everything had to be in line with perfection that night, as they always promised their guests the most lavish dinner ever.

 The kitchen staff consisted of several men and only a few women. There weren’t many women trying to breakout in the business and she was only closely related to everything they did on the actual restaurant. Adele was only a hostess and she would never be able to grow much more than that in her line of work. It all depended on very well paid jobs in certain events and parties, which he had hosted occasionally but not as prolifically as the events held on the hotel. There, she knew she was prepared to resist anything and everything.

 In the days leading to the Christmas dinner, the menu was checked several times and many testing lines were done. It was Adele’s job to taste everything and determine if she needed to change something in order to have some more time or make it a more successful menu. Two days before, she even thought it was going to be necessary to change the dessert because it wasn’t very well achieved but the person in charge of confectionery convinced her that he could make it more attractive with some superficial design.

 The day before Christmas he presented his corrections and he was lucky enough to be congratulated by Adele. The rest of the dishes were done and they only needed to cook them early on Christmas Eve in order for everything to be on point for the dinner. Many cases of wine were ordered from around the world, as well as many other alcoholic beverages. They also bought lots of cheese for after dinner and had to go to the market to buy the best and most fresh products in order to cook everything they needed for the menu.

 The night before the party, Adele was not able to sleep properly. She had gone to bed intentionally early but it didn’t work out at all. Not only was she worried about the dinner and the results the hotel was going to get with it but she also doubted her personal capacity to resist everything she was going to be held against. After all, the dinner was practically her show and if anything went wrong, it was her skill which had to come to work in order to fix whatever that needed to be fixed. All those thoughts did not let her sleep for a minute.

 When she arrived in the hotel, she checked every produce than had arrived and gathered the staff around her in order to tell them a few things before beginning. Not only the kitchen staff was present during the speech but also the rest of the hotel employees, as most guest were going to stay the night after dinner. Adele asked for everyone to do their best, to make it an experience that none of them could be able to replicate anywhere else. They needed to make that night one of the most special nights ever for every single guest.

 Rooms began to be cleaned and final details were being put on all over the hotel as flowers in every floor to make it smell divine. The kitchen went into full gear from very early in the morning, as they also had to cook for the rest of the guests in the hotel that were not going to participate in the dinner. It seemed to be chaos in the kitchens but the chef, and to a lesser extent Adele, knew how to make it all seem so peaceful, to always have a certain order that may not be obvious but with which every single person can work with to achieve the goals.

 Adele also had to check every single bedroom in order to personally see that the other workers had done a good job. She had to check first the ones where people had the intention to arrive earlier and then she moved on to the rest, checking for the bed to be perfectly done and for the furniture not to have a spec of dust. She also checked the bathroom, as that had always been very popular after dinner. People loved to have a bubble bath at some point so it was better to be prepared. Anything people wanted while staying had to become a reality.

 As she was checking the top floor, Adele received word that something had gone wrong with the dessert. Apparently the ingredients had been on a refrigerator that wasn’t working very well and they had become useless. Many melted and others were simply not the quality needed for the dessert. Adele ordered for all of that to be stored away and demanded the pastry chef and the confectionery guy to come up with something very fast as her customers couldn’t go without desert.

 Dinner was scheduled for nine o’clock at night. At seven, some of the guests begun to arrive and the desserts were not really done yet. Adele was very pleased to escort the first couple upstairs and tell them everything about the dinner, the usage of the bathroom and of the rest of the hotels features such as the swimming pool, the steam room and the spa, among others. She was lucky enough to check that room beforehand because she had discover dirty towels in the bathroom, so she changed that before anyone noticed.

 She didn’t join everyone to their room as, at eight o’clock, many more people started to arrive and she certainly didn’t have any time to waste. She used that moment to go back to the kitchen and see what they had come up with for dessert. As expected, they weren’t having many ideas. The people in charge were not as imaginative as they needed to be and they were really relaying on clichés to make a proper dessert. But the same old pastries and ice cream were not nearly goo enough for Christmas dinner. It would be an insult to the guests!

 Adele decided to come up herself with a new dessert. She knew they didn’t have much time, so she decided to reuse some of the ingredients they had from past parties. She decided to reuse the chocolate balls that melted when hot chocolate was poured on top of them. She decided to change the liquid chocolate for caramel and told the staff to come up with some sort of truffle at the center of the ball, in order for people to have a nice surprise when having their last dish. She put everyone to work and told them they had minutes to come up with a tasting plate.

 She decided to visit the lobby as they prepared, in order to let in the first guests. It was decided they should wait at the lounge bar, as she preferred to know first if the dessert was a go or no. She returned to the kitchen briefly to taste her idea and approved it when she realized it was good enough. Half of the kitchen staff had to help do all the desert plates needed for the evening. Adele left them again in order to open the restaurant and let everyone inside. The music had been carefully chosen as well as the design of the menus.

 The dinner started with applause when the guests saw their first plate, which was absolutely gorgeous. Then came the other dishes and finally the dessert. People didn’t say much about it but, when coming out of the restaurant, they praised the idea for being “simple but effective”. As some guests headed towards their beds and other towards the bar, Adele went to the kitchens and declared the night a complete success. She wasn’t going to sleep much that night either but at least she wasn’t going to be worried.

Austerlitz

Chef Michel Jacquet was the best in his craft and there was overwhelming evidence of this all over his prized restaurant, the Austerlitz. Medals, cups, plaques and ribbons were displayed all over the dining hall, for every client to see.

This, of course, had not happened out of miracle. No. Michel was born a chef. From age five, he enjoyed staying at home with his mother and grandmother and see them planning breakfast, lunch and dinner. He was particularly fond of grand feasts that his family held every once in a while to celebrate important days as July 14th, every family member birthday or a town gathering which his family was always asked to cater.

He lived all of his childhood and teenage years in the small town of Vaite, relatively close to Germany and Switzerland. And during all those years he watched his mother do hundreds of dishes, as well as his grandmother and the baker, Monsieur Grand.

From Mr. Grand, he learned the art of pastries and by the age of fifteen he did the best éclairs Vaite could offer its few visitors and residents.

Encouraged by his mother, he left Vaite for Paris at age seventeen, to live with an uncle and learn the craft of the best teachers he could get. They were a middle class family but Michel had the advantage of being an only child so there was some money to spare on his education.

It was his dream to be on the Cordon Bleu school but the tuition was prohibitive and they only selected the best in all fields and Michel was only a skilled pastry maker. He had no idea of meat or fish or how to cook grandiose meals as his mother used to do.

The solution? Learn by himself. His uncle was a postman and left early and got in late. This time was used by Michel to watch all kinds of cooking shows on TV. He would also look for high cuisine books in a nearby library and would even come in the butcher's store to ask him to teach Michel how to cut pork, veal and lamb.

Believing to be ready, he went through the hard test in the Cordon Bleu. He was denied entrance and that put him in a severe depression that lasted for a couple of months. It was a hot summer but he wouldn't come out of bed. His uncle begged him to go out, meet girls and go dancing but Michel wasn't interested.

In order to stretch our of his misery, he looked for more schools and found Mrs. Villette school for cooking. True, it was a modest place to learn but according to many older students, Juliette Villette was among the best cooks in France but some bad reviews of her restaurant brought the place down and she decide to teach instead of fighting and ever demanding crowd.

Be that as it may, Michel excelled in all classes and soon got his diploma with the highest honors. Then, again, he applied for Cordon Bleu and failed once more. This time, however, he wasn't sad or disappointed. He had decided to be the best french cook to have ever lived and nothing would be able to stop him.

That was his turning point. He became obsessed with success and recognition. He went from loving cooking and food to just use them to surprise people and be loved as he had always wanted to be loved.

Although no one ever knew it, Michel had never really been physically attracted to anyone. He had never had the need for romantic love or sexual intercourse. But he was obsessed with people knowing who he was. This was likely to be a result of people never really believing in him, except his mother. He did not trusted people and had a passive aggressive behavior, that rarely bursted out.

He visited her only after he got his first restaurant job. He was sous-chef for Gaston Bisset, a respected chef in the city of Lyon. The man had seen Michel's talent and decided to hire him for his restaurante, the Licorne. When Michel told his mother the news, she just hugged him and kissed his cheek. It was all she wanted. After all, the father had died when Michel was very young and she had always regretted not giving him a sister or brother to share with.

In the Licorne, Michel excelled. He was fast, thorough and clean. His cuts were precise and his deserts found a place in the restaurant's menu. Everyone in Lyon knew of this young man that made the most delicious deserts.

Bisset soon became annoyed because everyone came to eat Michel's deserts and not his more recent creations such as lamb in tangerine sauce or his version of the popular ratatouille. No, everyone wanted an éclair or millefeuille from Michel.

The situation became tense. People saw them quarreling, yelling at each other and not talking to one another for days. It all ended one day when Bisset didn't show up and Michel had to take care of everything. Bisset was said to be very sick and Michel took this to his advantage: the Licorne was his. In one week, he created the most splendid dishes: salmon in lychee sauce, passion fruit chicken and macadamia nut ice cream on chia seed cake.

Bisset died. Officially it was a stroke. Some wanted Michel to stay in the Licorne but he decided to leave as he needed to create his own place and did so in the city of Quimper.

Not really known for its cuisine, Michel made the city renowned with the creation of Austerlitz, his restaurant. And that was how he got all the prizes and awards and how France and the world fell in love with his creations, in special his pastries.

Bu then, when all was great, Justine Bisset arrived went to Paris. She had seen her father in his last days and believed in her heart the stroke was just the final part of his death. She proceeded to sue Michel of killing her father.

Soon, the necessary evidence was gathered and, sure enough, the Austerlitz was lost, as Napoleon did many years ago. Justine cried in the court and explained how Michel poisoned her father in a moment of weakness and then proceeded to take over the Licorne. Michel always denied it all but the evidence was hard to overlook.

But he wasn't surrendering. In a stroke of genius, he escaped the police and the country. He grew a beard, started to exercise and opened a small pub in Scotland. Every now and again he made his amazing pastries for the townsfolk. And when someone was too disrespectful or didn't like his creations, he simply added a thin extra layer cream on his sweet works of art.