204 Rosewood Lane - Debbie Macomber [100]
The idea of opening a restaurant had been in the back of his mind for years, but he loved fishing and the money was too good to turn down. Living aboard the sailboat, his expenses had been minimal and he’d invested wisely. After he’d married Justine, he realized that the long separations fishing demanded no longer appealed to him. Now, with a baby on the way, the time was right to start his new business.
His father agreed and offered to invest in the restaurant as a silent partner. It was a bold move on both their parts. Seth had done his research and was well aware that almost half of new restaurants failed in their first year. He was determined to minimize the risks, to do everything right. Menu, staff, prices, décor, promotion—he and Justine had thought everything through. Seth was a decent cook, but he didn’t have the expertise and knowledge that running a full kitchen would require. He advertised for kitchen staff and asked other restaurant owners for advice. He soon learned that Jon Bowman had an excellent reputation. When Jon applied for the position, of chef, Seth studied his resumé, then called and asked for an interview.
On the second Friday of March, Jon Bowman arrived, walking into the ongoing construction mess.
The renovations were only partially finished. A crew of carpenters were constructing new booths while electricians hung the light fixtures. The floors had been sanded and refinished, the walls had their first coat of paint and the windows had been replaced. Seth and Justine had decided to keep the original mahogany bar, which was a classic.
Seth led Jon into the room that would be his office and gestured toward the chair. “I like what you’ve done,” Jon said as he sat down. “When are you planning to open?”
“We’re hoping for the first week in May.”
Jon glanced over his shoulder as though to estimate how much still needed to be done. “Everything should be finished by then,” he said confidently.
“As you know, we’re looking for a chef. One who’ll oversee the menu and work with us closely as we grow.”
“That’s why I’m here. I’ve been cooking at André’s for the last three years. I created their menu, which has an emphasis on seafood.”
“And before then?” Seth had already reviewed the résumé, but he wanted to hear the details from Jon. He and Justine had made a point of visiting André’s twice to sample Jon’s signature dishes.
“I was at the VFW in Olympia. I have references if you want.” He handed Seth a single sheet of paper with a list of names and telephone numbers.
“Where did you get your training?” The résumé had been decidedly light on that kind of information.
He tensed a little, but that might have been Seth’s imagination. “Picked it up here and there. I don’t have a lot of formal education. I started out as a short-order cook for a breakfast place in Tacoma and worked my way up. It isn’t like I’m going to have my own TV show soon, if that’s the kind of chef you’re looking for.”
“It isn’t,” Seth assured him. He couldn’t afford a celebrity chef, anyway. He remained curious about Jon’s background, but didn’t press the issue. “I understand you’re also a photographer.”
Jon nodded. “I’m a damn good chef, but my passion is my camera.”
He didn’t hide his love for his work and that suited Seth.
“If you’re willing to give me a chance, you won’t be sorry,” Jon said fervently.
Every instinct Seth possessed told him to hire the man. “I’m going to start stocking the kitchen in a month’s time. Can you be ready by then?”
Jon nodded. They discussed wages, benefits, recipes and other details. When they’d finished, Seth took him around the restaurant and was pleased when Jon offered him design and decorating tips. He liked his ideas and shared them with Justine that evening.
“I had a feeling Jon Bowman was going to be the one,” she told him as Seth worked in the kitchen, preparing dinner.
“I did, too.”
Justine sat in their living