“This is the proposed menus from now until Sunday night,” he tellsme. “Along with a full list of ingredients. Everything’s organized by day and sorted by ingredients, with allergens listed below.”
I gawk at the tiny print of the meticulously organized menus.
“This can change from time to time,” he continues. “I shop local as much as I can, so there might be slight variations or substitutions toward the end of the week. But I had good luck at the market on Sunday, and I have a few trusted suppliers around the city, so unless something disastrous happens, this menu’s locked in.”
Confusion swirls through me. “Thanks?”
Mick smirks, then crosses his bulky arms over his even more massive chest. “Go ahead and mark that up. Let me know how you feel about the suggested meals in the right-hand column. I’ve proposed a vegetarian option for each of the days, but if that’s not to your liking, then challenge accepted. There’s really nothing I can’t make.”
His tone is full of a confident authority that makes me believe him outright.
But now I’m about ten shades of mortified. Me, the pickiest of eaters, sitting in front of this talented chef, being presented with alternate menu options I’m sure grate on his ego.
“This really isn’t necessary,” I insist. “I don’t mind packing my lunch.” Giving him an awkward smile, I nod to my lunchbox beside me.
His expression darkens. “It’s my job to make sure everyone on this team is fed,” he argues. “It’s my responsibility to ensure all dietary restrictions are met and no one is hungry.” I swear he puffs up further. “This will be an ongoing partnership between us. I’ll send you proposed menus in advance for the rest of the season. You can expect them in your inbox by Monday afternoon each week. If you can get back to me within twenty-four hours, that would be ideal. But even if I need to make something on the fly, I can do that, too.”
My cheeks flame. This is an absolutely inappropriate use of resources. The head chef of this massive team should not be preparing special meals for me.
“If there are any other notes I should add to your profile, let me know. I listed that you’re a vegetarian and that we should avoid cheese.”
Understanding finally clicks and my heart trips over itself. This is all Alaric.
“Thank you for this, but it’s really not necessary.” I double down now that I know where this is coming from. The man has already given me a job I don’t deserve. I don’t need special treatment from his head chef as well.
Mick breaks into a hard-set scowl, though his words are much gentler. “These orders came from the top, Ms. Bennett. Please let me do my job.”
When he puts it like that…
I blow out a breath, conceding. “I’ll go through these tonight and get back to you tomorrow, if that’s okay.”
“That’s great. Send them to my email. It’s listed on the last sheet.”
“Thank you,” I tell him, slipping on a gracious mask.
Satisfied, he nods. But before he turns around, he tips his chin toward my drink. “Can I get you another seltzer?”
It’s on the tip of my tongue to say no. But instinct tells me that I’ll win a lot more points if I let him do something for me without any pushback.
“Sure, that would be great. Any berry flavor is fine,” I tell him. “I’m allergic to pit fruits, so nothing peach or apricot, please.”
“I’ll add that to your file,” he says seriously as he heads for the cooler.
When I’m alone, my shoulders deflate. I cannot believe this is my life.
CHAPTER 13
EVANGELINE
It’s late, the rest of the building quiet, but I’m still at my desk.
Today’s practice sessions were delayed by more than two hours. I can guarantee all my friends are wiped. They’re probably all staying in tonight, resting up for tomorrow’s qualifying session. It’s one of the reasons I’m still at the office.
So far, working for Granata has been different from what I expected. Maybe that’s because it’s the first grand prix of the year and everything is so overwhelming and new. Or maybe it’s because I’m trying to balance two full-time jobs, one of which is brand new, while staying in an unfamiliar hotel room. Regardless, I’m grateful for this job and more than happy to work late hours and give it my all.
I paused shop orders for A-Tizket A-Tasket this week, but I’ll reopen once I’m settled in Japan.
I haven’t had a single second to explore Melbourne. Eventually, I need to get out of the paddock more, but that’s not realistic for the next few months. I’ve scheduled additional live streams this month so I can make extra credit card payments. My salary is good, but I really would like to knock out a good chunk of debt before it starts accumulating interest.
