The Icing on the Cake Read Online Free

over, I decided it was time to visit the buffet table one more time—the dessert area of the buffet table to be exact. Right after I had placed a slice of chocolate silk pie on a plate, I was approached by George.
    “Pleasanton,” he said. He always refers to me by my last name for some reason, kind of like I’m the center on his football team or something. “I need to see you in my office.”
    “Oh, okay.” I disappointedly put the pie back onto the glass serving platter and hoped that the treat would still be there when I returned.
    I followed George to his office. Once inside, I took a seat in the blue canvas-covered chair facing the desk, and George settled into his leather swivel chair.
    “Well, Pleasanton,” George began. “I have been very impressed with you lately. You have been willing to step up and do what is required of you. When I asked you to bring that Portuguese cake to the meeting today and gave you very little notice, you took it all in stride and remained impressively poised. You have proven you can meet a deadline, and deadlines are what the magazine business is all about.”
    “Oh,” I said. “I’m glad you liked the cake. I—”
    George cut me off. “This isn’t just about the cake. It’s about you.”
    I looked at George in confusion. He must have sensed this, because he continued speaking. “I need you to write a piece for the Anniversary Issue. Patty is having surgery tomorrow, so she won’t be able to write. She’s taking three weeks of sick leave.”
    “Oh, no,” I said. “Is Patty okay?”
    “Patty’s fine. It’s an elective procedure, if you know what I mean.” George gave me a weird look.
    “Oh,” I said. I wasn’t sure I did know what he meant.
    George continued. “The article is to be on the restaurant La Bonne Violette in Carmel and its owner and executive Chef, Jean-Pierre Poitier. Jean-Pierre—that’s how he prefers to be addressed—has agreed to do an exclusive interview for the article. This could quite possibly be the best piece ever to appear in the Central Coast Living Cuisine section.” George’s eyes lit up.
    I stared straight ahead, a dumbfounded look on my face. George was asking me to write an article on La Bonne Violette? La Bonne Violette was the most posh restaurant in the area. Only the rich and famous dined at La Bonne Violette. And Chef Jean-Pierre was a huge deal. In fact, just a few days earlier I had seen a little blurb on him in one of those weekly celebrity magazines as I was reading it over the shoulder of the lady in front of me in the grocery store line. This was a big-time assignment. And it was mine?
    George smiled at my state of speechlessness. “Okay, Pleasanton, you have a lot of work to do. I’ve set up a meeting with Jean-Pierre for an hour from now. A photographer will meet you at the restaurant.”
    “You mean I need to get started in an hour?” I asked. “What about research, what about—”
    “That’s the magazine business for you,” George said. “Is it too much for you to handle? If it is, I can give the assignment to Arvin in subscriptions. He’s always trying to tell me he can write.”
    “Oh, no, I can handle it,” I said emphatically.
    “All right then. Your deadline is two weeks from Tuesday. I’m giving you a little extra time since you’ll still be expected to do your editing. And I’d like you to bring me a draft on Wednesday, by five o’clock. Just so I can check your progress.”
    “I will,” I promised. “Is there anything else?”
    “No. Now get to work.”
    George flashed me a thumbs-up sign and I awkwardly flashed one back before getting up to leave.
    Back at my cubicle, I did some quick internet research on La Bonne Violette and Jean-Pierre. As I looked at stunning pictures of the restaurant, my stomach felt all fluttery, and I found myself looking forward to stepping foot into the glamorous restaurant. And I was totally excited to meet Jean-Pierre.
    Of course, that was until I