Page 17 of It Happened Back Then
Not now.
Having recently broken up, Savannah remains in Seattle.In the last twelve months, we’ve broken up like four different times. When I said I wanted to come back to Bluemoon she said she was all in for a weekend trip. When I explained I was coming for an interview and that I’m thinking of moving back for good she wasn’t too happy with the idea. She told me not to go; I packed my bags and walked out.
She followed me out to my truck, pleading with me not to leave. Then her attitude changed, and she tried to sweet talk her way into coming with me, likely because she realized I was returning to Bluemoon as a single man. Since I was already mad and knew I wanted to do this on my own, I had no problem ignoring her. The last thing I need is her in my ear the whole way trying to talk me out of it or trying to sway me with promises from her dad. And I definitely didn't need her giving me a lecture about Blossom.
I silenced my phone the whole way and have yet to look at any messages from her. I’ve no idea where I belong anymore, I just know I need a change, or rather, a reminder of where I still believe I belong.
As I drive up the mountain to the Bluemoon Luxury it feels like I’m approaching a palace. It’s a gorgeous, prestigious building that is sought after by everyone in all capacities. From renting rooms, booking weddings, and even just working here, tourists and locals alike flock to this place. It would be a dream to work here, and though it wouldn’t be mine to own, the job as sous chef puts me in line to eventually become head chef.
As I enter the main lobby, everything about this feels right. I've always adored being in Bluemoon. I know a lot of my friends from high school couldn’t wait to leave this small town, but I didn’t mind it. I have great memories of growing up here and always envisioned starting my own family here.
Being in Seattle has been great, too. Seeing a completely opposite way of living has been eye opening. There are lotsof things I like about it, but also lots of things I can do without. Right now, I need to decide if one of those things is Savannah.
“Mr. Hayes?”
“Yes, that’s me.”
The woman behind the counter breaks into a wide smile. “They’ve been waiting for you. Please, follow me.”
My heart beats fast in my chest as I follow her down a long corridor to an office, but when I hear the noises from the kitchen, and smell the food as we pass by, it calms my nerves. We stop in front of a closed door, and she knocks once before turning the knob, pushing it open and stepping to the side to allow me to pass as she says, “Mr. Hayes is here for his interview.”
The man behind the desk jumps up and comes around. “Bennett! Nice to meet you.” He holds his hand out and I shake it. “I’m Charlie Verdi. We spoke on the phone.”
“Yes, hello, nice to meet you too. Thank you for seeing me today.”
“Please, sit.” He pulls out a chair and rounds back to his desk. “How was the ride from Seattle?”
“Long but uneventful, which is always good.” I laugh nervously and he smiles as he leans back in the chair.
“So, I’m going to cut right to the chase here. I have friends who teach at the Gourmet Academy and they told me you were one to watch. My wife and I flew out to Seattle last month and had dinner at Rain’s Steakhouse on a night you were working. The presentation was impeccable and the food was perfection. I left there telling her I wanted you for the Luxury.” He chuckles, steeples his fingers together then leans back in his chair. “Of course, once I found out you werefromBluemoon, it gave me high hopes.”
He appears very relaxed but I, on the other hand, feel anything but. “Wow, um. Thank you.”
“So, basically, this interview is more for you. I already know I want you. I’ve tasted your food, seen your overall presentation, and I’ve heard nothing but wonderful things about how you manage a kitchen.”
Stunned, I barely manage not to stammer as I reply, “Thank so much. That’s amazing to hear. Can you tell me what my job function as sous chef would be here? I apologize that I know very little about how you run your kitchen staff.”
“Sous chef? Oh no, we want you as head chef.”
I blink. “Excuse me?” Blink again. “Head chef? You know I’ve only got a year's experience, right?”
Mr. Verdi laughs. “Bennett, I’m aware of your resumé and I’m aware of your skill.” He tilts his head. “How do you feel about moving back to Bluemoon?”
I’m in shock right now. This is the exact opposite of how I thought this interview would go. I have no idea what to think or how to answer; my mind swimming with possibilities right now.
“I’ve always loved Bluemoon. I have great family and friends here. I never saw myself leaving until I was accepted into Gourmet Academy.”
“Well I’m glad you did leave it to learn. But maybe it’s time to come home?”
Talking with Charlie makes me feel like he’s seeing right through me. As if he already knew there was more to coming back here. I run my hands across the tops of my thighs, my palms suddenly beginning to sweat. “It may be.”
“Can I make it a little more enticing for you?” I nod as he continues. “We’ll pay your moving costs to come back here. If you’ve got time left on your lease in Seattle, we’ll pay it out. And if you don’t have a place here, we have a cabin open for you to stay in, on property. A lot of the seasonal help stays there, but we do have some full-time residents who have opted to stay close.”
I know those cabins and remember picturing myself in them as a kid, working here, living here. It’s everything I’ve dreamed of. I clear my throat and stand, extending my hand to him once again. “That's very generous of you. Can I have a few days to think it over? You know, logistics and all that.”
He stands, takes my hand in his firm grip. “Of course, Bennett. I would expect nothing but professionalism from you anyway. I know you need time to decide and time to give notice if that’s what you choose to do.”
“Thank you, sir. You’ve presented me with an amazing opportunity.”
