Alex shook her head. “I’ve had them training with my staff at the other restaurant for the last month, but released them yesterday for the next two weeks so they could get themselves and everything else in order before this restaurant opens. Most of them went on vacation or headed home to move their families here this week.”
When Cale raised an eyebrow, she explained, “Several were from out of town and we had an agreement to wait for the training to end before making the hiring permanent. It was in case we couldn’t work together,” she explained with a shrug.
While Alex had been careful about whom she hired, people presented a different side during an interview than they did in the workplace. Peter was a case in point. He’d been charming and obsequious when she’d hired him but had become an egomaniac in the kitchen. She’d wanted to avoid making that mistake again so had put the temporary clause into the agreement to try to ensure she did. Fortunately, they’d all seemed to work out very well … so far.
“The head chef I hired is from British Columbia, and flew home this morning to help his wife move house here. Otherwise, I’d have asked him to take over at the original restaurant until I could find a replacement.”
“Aren’t you going to be head chef here?” Cale asked with surprise.
Alex felt her mouth twist with displeasure as she led the way into the dining room. “That was the original plan. I’d hire a business manager to take care of the business end of both restaurants and be head chef here.”
“But?” Cale prompted, following her to the center of the dining room, where she set down the bag of food and her purse and then shrugged out of her coat. Dropping that to the floor too, she plopped down to sit on the drop cloth and began to open the bag holding their food.
“But I ran into a few snags and the money started running out,” she said dryly as she set out the burgersand fries. Glancing his way as he set aside his coat and settled across the food from her, she added, “Business managers are expensive.”
“And head chefs aren’t?” he asked with surprise.
“Really good head chefs can be expensive if they are ambitious and want to use their own recipes and eventually start their own restaurants. But the man I hired is easygoing, not very ambitious at all. He’s more than happy just to cook my recipes in my restaurant and has no aspirations to be the next Gordon Ramsey.” She began to unwrap a burger. “He’s also originally from this end of the country, and eager enough to return that he was willing to work relatively cheaply … at least at first,” she added on a sigh. “I’ve agreed to increase his pay after the first six months. By then I’m hoping the restaurant is paying for itself.”
“But you would really rather be head chef yourself,” he said slowly, watching almost curiously as she bit into her burger.
Alex chewed and swallowed, just managing not to murmur with pleasure as the first bite dropped into her empty stomach. She then reached for a french fry and nodded. “Of course. Cooking has always been my first love. I’d rather do that than anything in the world. And, really, if I’d known that opening this second restaurant was going to be such a pain in the ass and force me to give up cooking, I’d never have started it.”
“I see.” Cale carefully unwrapped his own burger.
Alex took another bite and peered wistfully around the unfinished dining room. She’d had such high hopes for this expansion, fantasies about manning the lovelynew kitchen, creating amazing new recipes, serving world-class meals, and maybe even earning a much-sought-after Michelin star if Michelin ever did a travel guide for Canada. She’d heard rumors they were considering or even producing one, and it would be the highlight of her career to earn a Michelin star or two or three.
But those were just fantasies. The grim reality was that, thanks to all the problems she’d run into with opening this restaurant, she had gone through all her savings and had to take out a loan secured by her house to finish the renovations. Alex would now be happy just to get this restaurant up and running and supporting itself. The hope that it would do well enough that she could pay off all of her debt and hire a business manager so that she could return to cooking was just that, a hope. And it was starting to look like something not likely to happen until sometime in the very distant future … if at all. Alex now sincerely wished she’d never started this project. She’d been happy in her own little kitchen at the original La Bonne Vie with a nice little nest egg. Why hadn’t she simply been content with that?