Page 28 of Challenged By You
“Frequently, but I still enjoy watching the munchkins whenever I get the chance.”
I bite my lip. “Just dinner?”
“Just dinner. I do have a review to write for García’s since you made it impossible for the last one,” he reminds me.
“Okay, fine.” I’m not gracious about it, but that’s because I’m terrified. Between this interview and Jonas invading me on the home front, this could blow up in my face much like the first cheesecake I tried to bake. And that was a bitch to clean up, despite Elle’s help. Somehow, I know even with having my best friend at the ready, if this explodes, it’s going to be impossible to scrub away.
Taking a deep breath, I redirect us to the matter at hand so I can get back to work. “Shall we continue?” I reach out and touch the edge of his notebook.
“I’mberryexcited.”
“Your food puns are killing me.”
“You like them. Just like you’re starting to like me,” he retorts. “But tell me, what’s your favorite dessert?”
“Chocolate and peanut butter ice cream from Baskin Robbins.” And I’m reminded why I don’t often indulge in it with the way Jonas looks at me.
“I can’t believe a chef just admitted that.”
“There’s probably quite a bit about me that will come as a surprise.”
“Like what?”
I fling up my hands. “I love mustard on my eggs when there’s no cheese in them. Since I’ve had the kids, I managed a bakery, which was lovely. I think that’s where I got to indulge the most in my creativity. But ever since I came back to New York, I’ve made a lot of tough choices. Preferring mids to nights so I have a fighting chance of being coherent in the morning for my children is practically career suicide anywhere but here at Seduction.”
“What do you mean by that?” His head tips to the side. There’s an adorable crinkle that appears between his brows.
I explain. “When you work mids, you’re doing a lot of prep work. When you work nights, you’re in the thick of cooking—the heart of the rush. Fortunately, here at Seduction, we’re open for both lunch and dinner, so we have rushes for both. I’m able to straddle both shifts with the hours I work and still be at home with my family.”
He frowns while making notes. “Other restaurants aren’t as accommodating?”
“That’s not their job to be, Jonas. Their job is to put out a quality product that brings customers back time and again and to earn a profit. Maybe to garner a good enough review to do the same,” I remind him.
His head snaps up. “So, balancing work and home life isn’t easy?”
“I have help. I can’t name a single person who works full-time in modern society who could function without it.” I don’t mention my mother by name. “The other thing to note is the restaurant community—for all that it’s widespread—is actually fairly small. I share my duties with my best friend.”
“Does that make it easier or harder for you both?”
I chew on my lip before letting it pop free. “We went through pastry school together. We once lived together. Hell, she’s godmother to my children. I honestly can’t imagine a world without her in it. So, adding the work dynamic isn’t anything but another layer to another excellent cake.” Thinking about the story Jonas told me about the owners of Seduction earlier, I say, “Too often women have a reputation for doing anything to get to the top—undercutting one another. Demeaning each other. What they should be doing is boosting each other up. We’d all succeed beyond our wildest dreams. If you need an example, well, you said it yourself. I guess all you have to do is look at the Seduction Restaurant Group.”
Jonas scribbles in his notebook without saying anything for a few moments. He puts his pen aside before asking me, “Would tomorrow be too soon to come over?”
While I’m gaping at him over the switch in conversation, he reaches over and brushes a finger along my clenched fist. “Don’t think too hard about it. Just see if you can help me explain this.” He spins the notebook around so I can see what Jonas had scribbled. But clearly at the bottom is,
Why am I suddenly so hungry to know more about her?
“I don’t know,” I whisper. “I’m just me. In the grand scheme of things, I’m no different from anyone else.”
Closing the notepad without a word, Jonas stands. I follow suit, assuming our interview is over. He holds out a hand, which I take even knowing I’ll feel those sparks again. Leaning forward, Jonas whispers, “I guess we’ll figure it out together. I’ll text you about tomorrow,” before he lets go of my hand. “Thank you for your time today, Chef,” he concludes formally.
“Thank you,” I manage to get out. Turning, I flee back into the safety of the kitchen where I smack right into Chef Sterling.
“Everything all right, Paxton?” she asks, concerned.
I open my mouth and blurt out the first thing that comes to me. “One way to prove yourself to the staff? Tell them the story behind Seduction. It was a shock to hear it from a food critic.”
Her inky-black eyes narrow at me. “You mean how the original Seduction was formed? You didn’t know…”
