Page 3 of Cooked

“No. Sorry. I’m a demanding chef. I know that, but so do those who come to work for me. I expect perfection because we’re vying for a Michelin-star rating.”

“That’s impressive,” said Gaspar, nodding.

“It is, but at this rate, we won’t get it. I don’t expect anything from anyone that I wouldn’t do myself, and I’m training all of my employees to be chefs in their own restaurants someday. But as I said, at this rate, none of that will happen. Someone is sabotaging my work.”

“What do you mean?” asked Rafe.

“I mean, someone is intentionally ruining my food, replacing food that was just purchased with food that’s spoiled or rotten. I taste test everything before it leaves my kitchen, yet three times in the last two weeks, patrons have been incredibly sick by the food.”

“Did someone test it for toxins or poisons?” asked Otto.

“No. At first, we just thought it was perhaps an allergy. But three in two weeks? That’s highly unusual.” He tossed an envelope on the table, and Nine reached for it. “Then these started coming. Letters telling me that sooner or later, I will need to make a change, make a choice. But I don’t know what it’s referring to.”

“Any clue who this is?” asked Ghost.

“I have no idea. I was married once, long ago, but my wife died of breast cancer. I didn’t kill anyone. I’ve never remarried, I don’t date, and my one child is now working in Europe.”

“Maybe your child has returned,” said Ian. “Maybe he or she feels you led to the death of their parent.”

“She. And, no. She wouldn’t think that,” he said, shaking his head. “Listen, I honestly don’t care what happens to me, but I do care what happens to that restaurant and the people who work for me. I’ve worked for twenty years to try and build something there. Twenty years. Do you understand what it’s like to pour your entire life into something only to see it slowly die?”

“I think we understand that very well,” said Ghost.

“Then will you help me?” He looked at them pleadingly, praying for a positive response. He just needed some help.

“Let’s get some more information,” said Nine.

“I’ll give you all the information you want. I just need this done quickly. I can’t keep tasting every single dish thinking it’s poisoned.”

“Quick isn’t something we can promise,” said Ghost. “These things take time and planning. We’re going to want access to the restaurant, the kitchen, and the refrigerator systems. In fact, we may want to put a few of our men in the kitchen.”

“Are they chefs?” he asked.

“No, but we’ve done a few dishes in our day, and we all know how to take orders.” Islip looked around at the men, then cleared his throat. “Is there a problem?”

“No. No, not a problem, really. It’s just that you’re very large men. The kitchen is a tight space, and you have to really know how to dance, to move around. Also, I can sometimes be harsh in the kitchen when things aren’t perfect.”

“How harsh?” asked Gaspar, folding his arms.

“I don’t touch anyone. Physically, I mean. I can lose my temper and yell.” Miller frowned at the man.

“Are you like that asshole that screams at his chefs and throws their plates against the wall?” he growled.

“Not exactly. I mean, I’ve been known to yell at them, but I’ve never thrown a dish. Listen, as I said, I’m demanding. We have to be perfect to get that Michelin star.”

“Let me ask you something, Mr. Islip. Is that star worth your life or the life of a patron or employee?” He said nothing for a few long seconds, then Miller stood. “That isn’t the answer I wanted.”

“I would never endanger anyone,” he finally said. “I’m sorry if I gave you that impression. I just can’t imagine anyone who works for me doing this to the restaurant or me. I have a long list of chefs who want to train under me, and I’m very proud of that. I’ve helped more than a dozen to start their own businesses. I’m serious about my work. Surely, all of you know what that’s like.”

“We know what it’s like,” said Baptiste, “but we’ve never endangered anyone’s life intentionally. It seems to me that if you continue this way, someone could become seriously ill or die from whatever this individual is doing.”

“I have everything invested in that restaurant. Everything. I waited years for an opportunity like this. I promise you that I will cooperate, but I cannot just walk away or close the restaurant for any period of time. Will you help?”

“We’ll help,” nodded Ian. “We’ll send a few guys tomorrow to help in the kitchen and act as dishwashers. But listen to me carefully, Mr. Islip. If you do anything that endangers our team or that we see endangers the public or the staff, we will shut you down.”

“That’s fair,” he nodded. “But hear me loud and clear. If you interfere in the operation of my kitchen, the running of the restaurant, or my staff, I’ll find another way to deal with this menace. It’s my territory, my house, so to speak. You would be no different.”

“That sounds reasonable,” said Nine. “We’ll have a team there tomorrow.”

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