Day Twenty-Two – All Aboard for Stenotrophomonas maltophilia and Pancakes
“Yes, Chef,” Remi Grismain barks. Chef Garret departs the kitchen to attend to something in the dining room. Remi watches him go, then sighs.
With the last of the tomatoes cored and skinned, the apprentice dumps them unceremoniously into a blender and sets it for purée. He takes a moment, as the tomatoes turn to mush, to look around the kitchen. It is his fifth month in this position, and this particular day marks the culmination of seven years of work.
Unlike Remi, who is not allowed to prepare anything where delicacy and ingenuity are culinary requirements, the rest of Chef Garret’s crew are in deep levels of concentration working in tandem to perfect Garret’s menu for the evening. Remi has been given the inglorious task of making salmorejo.
Absently, he adds two handfuls of garlic into the blender.
What Remi Grismain knows, and what the rest of the planet…
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