Unlike a certain broody security guard who she could feel glaring at her from the bar.

“Brittany,” Theo said. “Have you fixed your palate yet?”

She snorted. “Theo, I can’t fix a genetic predisposition to hate cilantro.”

“Have you even tried?”

“Not once.”

“It’s a shame the flavor combinations you’re missing out on.”

“The second you make soap taste good, I swear I’ll eat it.”

Shaking his head, he turned back to Min.

“Min, you have to convince my brother she isn’t working out.”

Min didn’t even blink. “Rosa? I heard she’s amazing. I heard the dinner service she covered for you ran the smoothest the restaurant has ever run.”

“First of all, restaurants are supposed to be chaos. Second, do you know what she did?”

“Ground up your wagyu?” Brittany guessed.

“Baked pasta without cooking it first?” Min grinned.

“Cut your onions unevenly?”

“Used canola instead of grapeseed?”

“I know you’re making fun of me,” Theo said. “But all of those are horrifying, and I need you to stop before I get nightmares.”

Min took pity on him. “What did she do that was so horrible?”

“She put ricotta in the ravioli.”

Brittany blinked, meeting Min’s confused eyes.

“And that’s… bad?”

“It’s a simple recipe. Ricotta changes the entire concept of the dish.”

“Could you… serve both ravioli?”

But Gus wasn’t listening, already on to the next grievance. “She moved all the utensils in the kitchen. Said it was better for the workflow, whatever that means.”

Min was bewildered. “Umm…”

“And she changed the spice racks around. Grouped them by flavor profile. Who does that?”

“I’m not seeing the problems here, Theo.”

“It’s just not working out. You’ll have to trust me. She needs to go.”

Min gently placed her hand over his.

“Theo, she is the fourth chef you’ve tried in this position. She’s damn good, she has amazing ideas, and she puts up with your shit. You can’t fire her.”

“I’m not that difficult to work with.”