With the Fire on High by Elizabeth Acevedo

 

Out of the Frying Pan

I’m in the kitchen one early morning sticking some bread rolls in the oven. After I set the timer, I clean my station and look around the room. Pretty Leslie is stirring a massive pot of chicken-noodle soup, and Richard is slicing up tomatoes, onions, and lettuce for sandwich fixings.

Chef sits at a small desk in the corner, and I know this is my chance.

“Chef, I was wondering if I could speak to you?” He takes a second to look up from his computer and I see he has bags under his eyes. I’ve never wondered if Chef is married, or has kids, or how far he lives from school. And unlike us, he’s been getting up every single morning to be here early and lead the kitchen, and he often stays after school to prep for the next day.

“What’s up, Emoni? Everything good with your bread?”

I nod. “I had some ideas for this year’s Winter Dinner. Some ways we could flip it so it’s something new that people who come every year haven’t seen.”

He closes his laptop and gives me his full attention. “How so?”

“Well, they always do some canned ham and some simple ole green beans. The exact kinds of thing people make at home for the holiday. But what if we made it more restaurant style? Like a chorizo bite on a bed of herbed stuffing? Or individual portions of baked mac and cheese?”

Chef temples his fingers together. “What would you do to elevate the mac and cheese?”

I place a hand on my chest, offended. “Absolutely nothing. Baked mac and cheese doesn’t need elevation, degradation, hateration, or nothing else. It’s perfect in its purest form. Although we could add some gouda.”

Chef grins. “I love it. Why don’t you write up some ideas and we’ll figure out the measurements and portions.”

I walk back to the bread rolls, which have risen in the oven and filled the kitchen with the warmest smell. I’m creating a menu for hundreds of people. I feel like something has risen inside me, too, and it tastes a bit like hope.