Page 70 of Geordie

“Be that as it may, as they say, the squeaky wheel gets the grease. You have a good reputation, but we need to amplify it.”

“How do you suggest we do this?”

He closes the file and eases back into his chair enough that the leather and wood creak loudly. “I'm sorry, but I'll need to be very blunt on how we propose to package you. Remember this is only an analysis. You are a young, beautiful woman and we can use this asset. I propose interviews on television and in print. There are cooking shows you can go on and demonstrate a recipe, which can give you national attention, especially if you're willing to do network morning shows. We can produce our own behind-the-scenes of the chef and restaurant videos. I’d also like to talk about your relationship with your sous chef. I think it's another angle we can exploit. It's the older man fostering the talent of a young, upcoming woman. Of course, we can work out this plan in more detail, but what I'm looking for is your feedback on the overall plan.”

They're both looking at me. This will be an added responsibility on top of everything else. “I don't have any experience in front of the camera or with giving interviews.”

He gives me a paternal smile. “This is part of our service; we have a team that will help you so that you can be comfortable in front of the camera or giving interviews. We also have people who can advise you on what to wear; they will help you shape your public profile and get you camera-ready. Some of the clients have really enjoyed the service; essentially, it's a makeover.”

“I don't want to be this glam chef or somebody I don't recognize.”

He shakes his head. “Our team is very good. We bring out the best in people and that's what we highlight. We help you find a style that fits you and your lifestyle… think of it as an enhanced version of you. You will have complete say over what you wear, how your hair is styled, everything. It's comforting to know that you will have an expert who knows how to project your image.”

“How do we begin the process?” Harv asks before I can form a question. It seems a bit overwhelming; it's like they're proposing to make me a rock star.

“We can start in a few days. It'll give my team enough time to discuss how we are going to begin and we’ll also need to schedule time for your makeover consulting, then we can start to formulate real schedules. You'll be assigned an advocate who you can contact and whose only job is to work with you. Of course, if you have any questions for me, I'm also available. One more thing, you noted in your interview that you applied to open a new restaurant in Catriona. How is that going?”

Harv and I both glance at each other. “We've decided to withdraw our application to Catriona,” I say. “We'd like to concentrate on our restaurant in San Pacitas, open a second restaurant there later after we've earned a star. We think we would be in better position to attract investors in the second restaurant.”

He nods, accepting the explanation. “I think that's a wise decision. You're going to have enough work with building your reputation.

Harv is chattier as we drive back to the restaurant. “The explanation you gave about Catriona was brilliant. I couldn't have said it better myself.”

“So, you're okay with the new direction?”

“I was against you withdrawing the application, but I like this better. We won't have to rely on Catriona to raise Dalliance’s profile. After we earn a Michelin star, the MacTavish family will be begging us to reconsider them.”

“Exactly,” I say, relieved he’s accepted this shift. “Are you ready for a makeover?”

He looks at me sideways. “That makeover step is only for you.”

“We're both going to be interviewed, not just me.”

“I'm only going to be your sidekick for some of that stuff… the main thrust of this campaign will be building up your profile.”

We're still discussing the restaurant consultant as we walk into the kitchen, where some of the crew are already working at their stations. The maître d' breaks away from a waitress he's talking to and intercepts me before I reach my station. “We have a delivery of MacTavish wines. He just finished unloading the order a few minutes ago and is in your office waiting to speak with you.”

I push open the door to my office. There's a man sprawled in my chair, back facing me, on his phone. I clear my throat. He clicks off his cell and swings around, a smile spreading across his handsome face, the kind that should be on a cover of a magazine. He scrambles to his feet, a blond man in a dark T-shirt and a kilt. I read the servers in their tasting room are mostly big men in kilts. If this is a sample of the men serving in the MacTavish Cellars tasting room, I'll schedule an outing for my staff. It should be an interesting field trip.

“I'm Connell, the winemaker at MacTavish. I just unloaded your order.” He motions to the crowded corner filled with white boxes. “You're Lily, right? We spoke over the phone when you placed your first order. I wasn't here to answer your questions about the wine when that order was delivered, but I can help you with this and any in the future.”

“Yes, I'm Chef Lily. I don't recall placing an order.”

He zips open a small bag at his waist, whips out a paper, and offers it to me. “It says these cases are from a special we're running for our restaurant clients.”

I'd forgotten I had placed an order with Geordie at our rooftop lunch. “I remember now. Do you have a pen? I'll sign the invoice.” A pen appears from the small bag, and I imagine him pulling out endless items from that tiny purse like a magician. “Thanks,” I say, scrawling my name on the paper and handing it back. “We'll send your payment when the office manager arrives.”

He pulls off his copy. “This is your invoice.”

I point to Tina’s desk. “Just place it there.”

He turns away to set my copy on the desk, then swings back to face me. “Do you have questions?”

“Yes, why didn't Geordie come himself?”

He frowns, as if I've just said I don't think he's good enough to talk about his wine. “Please don't misunderstand me. I'm just curious. I gave the order to Geordie and he promised to pair the wine with my new menu items.”

“Fair question.” He shifts his weight, resuming an eager grin. “He thought the current winemaker would be suitable to answer your questions and I was the first person you contacted. I won't disappoint you.”

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