36
‘This is a great place,’ Lou said on Monday night, looking around the restaurant. ‘And the food is fantastic.’ The warm glow of candlelight gave the little bistro a cosy, romantic atmosphere and the service was a perfect blend of friendly and professional.
‘It is. I’ve been wanting to try it since it opened.’
‘You haven’t been here before?’
‘Just once for lunch. But it was with that woman I mentioned who can’t eat in public, so it doesn’t really count. It’s nice to be here with someone who enjoys their food.’
‘Well, I’m a bit out of practice at dating. You have more recent experience at this than I do. What usually happens at these things?’
‘I think we should make some small talk – get to know each other better.’
‘Okay. I can do that.’ She took a sip of wine. ‘So did you always want to be a chef, Aidan?’
‘Pretty much, yeah. I always loved cooking, and I got the bug for working in professional kitchens when I got my first summer job as a pot washer in one of the local hotels.’
‘And the goal was always to have your own restaurant?’
‘Yeah. I trained in some great places with amazing chefs. But I always wanted to have my own place, to be able to do things my way.’
‘Of course – the ambition of all control freaks everywhere.’
Aidan chuckled. ‘Okay, I admit I may be a bit of a control freak, but it wasn’t just that. I worked in some of the best restaurants in the world, Michelin star places and all that.’ He reeled off the names of several places that Lou was familiar with by reputation. ‘But that wasn’t what I wanted.’
‘You didn’t want a Michelin star? Not even one?’
He shook his head. ‘Not really. I don’t like the stuffiness of those places – it’s off-putting. And I don’t like the idea of people blowing their life savings on dinner. I just wanted to have a really good spot with great food and a relaxed vibe, where regulars would come to celebrate special occasions. Somewhere families would bring their kids and you’d see those kids grow up and become customers in their own right.’
‘Well, you’ve achieved your ambition, then. That’s exactly what Coast is.’
‘Thanks. I like to think so.’
‘You could always get the stars and give them back, like Marco Pierre White did.’
‘Not many chefs are brave enough to do that. And you’d have to be interested in chasing them in the first place.’
‘And you’re not?’
‘No. I’ve seen how they can be a poisoned chalice. There’s the pressure of retaining them and Michelin are hot on consistency, so it can be paralysing and you can find yourself on a treadmill, doing the same thing over and over, terrified to make changes or try anything new. Plus it sets up expectations and you end up having to raise prices to meet them. Even if you don’t jack up the prices, that’s the perception people have, so they’re still intimidated.’ He took a sip of wine. ‘Ultimately, I agree withMarco about Michelin – you’re being judged by people who know less than you do, so how much does an award from them even mean?’
He smiled. ‘Anyway, enough of me and my soapbox. What about you? Did you always want to be a chef?’
‘Yeah, I always wanted to cook. But I’d pretty much written off going any further with that – until I came here.’
Aidan nodded. ‘It’s not very compatible with parenthood – or with any kind of work/life balance, really. Actually, I’m considering closing on Sundays.’
‘Really?’
Aidan shrugged. ‘It’s not one of the busiest nights and I feel I need more time with Bo. Not to mention more time to spend with my girlfriend.’ He smiled. ‘I’ve been thinking about it for a while. The other possibility is giving Shane a promotion and letting him take over more. I’ll have to discuss it with him, see how he feels.’
‘I think he’d be delighted.’ She took a sip of wine. ‘So that’s small talk out of the way. What else happens on a date?’
Aidan grinned, toying with his wine glass. ‘Well, in my experience, this is usually the part of the evening where you reveal your inner freak and scare me off. So come on, hit me with all your worst qualities.’
‘Hmm. You probably already know my worst qualities, but here goes. I speak first, think after. I believe attack is the best form of defence. And I’ve been told I can be pricklish sometimes.’ She sat back. ‘Are you running for the door yet?’
‘Still here.’
