The City Held Its Silence byIrel Knx 148

148 Menu decision (fixed) 

JASMINES POV 

And not only that, probably the fact he was a Carrington was what was protecting me from being openly attacked by whoever the people behind Diana were. I just hoped we could get the evidence 

The telephone on my desk then rang bringing me and it was Ms Deepak from the front desk. 

ut of r 

my thou 

swered it 

“Ms Towers the head chefs from all the restaurant chains have arrived,” she informed 

1. me. 

I recalled that today was Tuesday, the day Louis and I would discuss which of the dishes from the menus the chefs had drawn up were going to be used for the final new menu of the restaurant. 

“Yes, have them come up and lead them to the meeting room,please,” I request Ms Deepak. 

She accepted the request we hung up the call. 

I then picked up the folder on my desk that contained all the menu ideas the chefs had pitched. I had gone through them the day before. I had checked all the required ingredients for all the dishes on the menus, also checking the approximated budget to see how much implementating the menu would cost. 

Once I was done I gave Louis a copy of my summary and had my copy ready for the 

meeting which we were about 

I had to get Louis so we could go to the boardroom. At first I debated calling him through the phone but since I was already on my way out, might as well pass through his office. Upon arriving at his office I found him at his desk. 

“The chefs are here for the meeting, Lo–sir,” I told him upon entering his office. I had 

professional and how we talked to each other 

bit of a hard time switching between 

alone. 

I always wanted to call him Louis. 

“Good let’s go then,” he then said getting up from his desk not wasting any time. 

As we entered the grande boardroom all the chefs seated on the room stood up Louis. 

for 

1/4 

148 Menu decision (fixed) 

“Please seat,” Louis said to them. My eyes scanned all the chefs seated in the room. 

All the head chefs from all the restaurants were present, including those in thr other coties. The most restaurants were of course in Yorkshire but there were a few more out of the city. In fact, before the restaurant was bought by the Carrington group The Garden House restaurants had been expanding spreading their reach to other places but all that was stopped by Carrington due to their budget cuts in the company. 

I hadn’t been to the few restaurants outside them though I was Louis‘ work schedule now wouldn’t allow for me to leave the city often to representative was sent to the restaurants and would report back to 

stant. My 

n so a 

“Good afternoon, Head Chefs thank you all for coming in today. I’m sure you’ve alll already heard from my assistant about the new menu we’re trying to implement at the restaurant. thank for all the suggestions on more economical 

I realized Louis was aware about how the chefs felt about cooking. The chefs had expressed that they don’t feel comfortable using low quality ingredients to cook food. 

Many of you are aware of how the restaurant is not doing too well this is an attempt to change that and hopefully recover some customers we’ve lost along the way. So I would now like us to discuss and decide which dishes. You may look through the documents before you and we can start the discussion,” Louis said. “Remember we want a smaller menu of about 40 to 50 dishes. 

On each position of the table were a stack of papers each containing the suggested menus of the chefs so they could all see what they had each suggested. 

“I’ll go 

first then,” one of the chefs started. “I want to put forward my smoked herb salmon and rack of lamb.” 

“I want to put forward 

“Arent those dishes a but too plain, the ceo said reduce the budget but not make it a struggle meal,” one of the chefs spoke up. 

“I’m sorry what would rather serve? Simple can also be best.” The head chef defended 

choice. 

“Caramelized onion stuffed scallops with fresh made ravioli, for example are what want to serve. It’s delicious, sophisticated and cheap to make. We are trying save the business not sink it down further.” he continued proudly. 

“But wouldn’t it be a waste of olive oil and onions. Do you know how long it takes to caramelize onions?” 

148 Menu decision (fixed) 

“But it would still be better than your- 

“Wait but need to put out in-” 

Their voices began overlapping. 

Soon the meeting erupted in noise with all the chefs practically yelling at each other about their dish choices. Some even stood up to 

My mouth was agape as I watched a something that should have been a simple discussion escalate into something out a tv drama. 

“Chefs, please, there is no need to argue!” I tried to bring order in the 

However, my voice was drowned out by their yelling. They continued making noise arguing over whose dishes should be included. 

“Enough!” Louis‘ loud deep voice then boomed in the room and a swift silence ensued. All the chefs looked in Louis‘ direction surprised by his outburst. 

My eyes widened as I slowly looked at Louis. His golden eyes flashed with annoyance. His body language was intimidating as he calmly sat at his seat. You could tell he was angry and disappointed but he remained poised. Authoritative. The energy of a CEO, ironically. 

“I apologize, sir,” each chef began to say one by one. 

Those that had stood up during the argument promptly sat down. 

All except the chef who had initially started the criticisms. “I’m sorry, sir I was just trying to-,” the chef tried to explain to Louis. 

Louis, however, cut him off by simply waving his hand indicating he didn’t want to hear 

1. it. 

He immediately sat down upon realizing this and shut up. 

The only other time I’d seen Louis this angry was when he yelled at Gatwick. 

Seeing him take command of the room without saying much was so impressive. Dare I say–hot even. I mean, yes, we had had meetings with the department managers countless times and they respected Louis. 

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