Total pages in book: 110
Estimated words: 107204 (not accurate)
Estimated Reading Time in minutes: 536(@200wpm)___ 429(@250wpm)___ 357(@300wpm)
Estimated words: 107204 (not accurate)
Estimated Reading Time in minutes: 536(@200wpm)___ 429(@250wpm)___ 357(@300wpm)
I flipped him off, too, my new favorite salute to everyone who crossed my path.
I hated this town.
If I had enough nerve, I would’ve hated Teresa for putting me in that town. When I promised I’d build her a restaurant wherever she wished, I didn’t think she’d pick this hellhole.
Welcome to Honey Creek, Illinois, the bane of my existence.
I’d never had a whole town hate me until I made my way to Honey Creek. A bunch of people who didn’t know me made it their mission to send their hatred and rude remarks my way. Apple pies included.
I didn’t care how the townspeople acted toward me. I knew I was out of place in Honey Creek and thrived on that. The last thing I wanted to do was be like the people of that forsaken place.
Still, there I was, building a part of my empire on their soil.
The things we do for love.
Getting the restaurant up and running took much longer than I’d hoped, but we’d officially be open within a few weeks. Finding staff for the restaurant was a bigger pain, seeing as most of the townspeople were anti my existence in their small town. Plus, I was almost certain the necessary paperwork and permits sat untouched simply because they didn’t want me to build in their town.
That didn’t matter much to me because the town didn’t matter. I went as far as to hire a staff of professionals from the outskirts of Honey Creek. Finding people to work for you wasn't too hard when one had a Michelin star or two. Plus, I paid my employees well with exceptional benefits.
The only person I hired from Honey Creek was Tatiana Silva—a woman with a personality louder than a playground packed with kindergarteners.
“Do I call you chef or Alex?” she asked as she walked into the restaurant after I finished cleaning up the pie mess outside.
“I’ll answer to both,” I told her, guiding her to a table to start the interview process.
“I’ll interchange them, then. Keep a mystery to it all.” She took her seat. Tatiana wore vibrant colors of neon pinks and yellows. She was in her sixties, and her spirited outfit seemed dull compared to her animated personality.
Tatiana walked in with a confidence I’d never witnessed before. When she arrived to interview for the front-of-house manager, she already claimed she’d earned the position.
I was a bit speechless.
“I’m the best thing that can happen to your restaurant,” Tatiana told me as she sat across from me. “I’m the best of both worlds.”
“What does that mean?”
“Well, I grew up in Honey Creek. I know this town and its people. I have all the connections you might need here. Looking around the space, I can tell you need a few.”
I wanted to take offense, but she didn’t allow me to interrupt.
Tatiana was a hand talker. Each word that left her mouth came with a wave of her hands, making her seem bigger than her small frame did. Teresa talked the same way.
I didn’t know picking up on a minor trait from Tatiana could oddly bring me comfort. It was almost as if Teresa was shining through her.
Tatiana continued. “The problem is this town is afraid of new things. Not their fault. Growing up in a small town meant you grew up with traditions. There’s nothing wrong with that. Best believe I love me a good tradition, and Honey Creek is soaked in them. But I think the best things in life come from intermixing traditions and new creations. If God wanted us to remain the same, he would’ve never made us so different. I think that’s why we’re supposed to mix these things; to create something even more special. Besides, every tradition was once something new. So I can help you with the small-town people. I can help get them comfortable with you being here, and before you know it, bam! Dinner at Isla Iberia on Saturday nights will be their new tradition.”
“How do you do that? And why do you believe you’re the right person for this job?”
“I can get people in town to enter the restaurant if they see me smiling at the hostess desk. But also I spent twenty-some years working at the best five-star restaurants in Chicago. You have my résumé. You see my stats.”
“I do.”
“So no one else is better for this position. I’m talented, gifted, and a bridge from your big-city self to the small-town folks here. Sure, you can get others from out of town to come here, and they will. I’ve eaten plenty of food at your restaurant in Chicago before. You’re beyond gifted at your craft, chef.”
“I appreciate that compliment.”
“I’m not here to flatter you, only to speak truth. So…” Tatiana held her hand out toward me. “When do I start?”
I hired her right there on the spot.