The morning sun cut through the high frosted windows of the Peninsula Hotel's main kitchen as dozens of sous-chefs and line cooks rushed around preparing for the lunch service. Pans clattered, knives chopped, and the air already smelled of searing meat and fresh herbs.
Rick walked through the double doors, wearing a crisp, perfectly tailored white chef's jacket over his dark trousers, as the entire kitchen immediately fell into a deadly, terrifying silence.
The veteran chefs and experienced staff stopped chopping, whisking, and boiling, as they looked at the young man who had just overthrown their previous executive chef.
Word had already spread that the new Honorary Head Chef was also the majority shareholder. No one knew how a young man like him had taken over half the hotel overnight, but no one dared ask.
