I was thrilled—my first employment as chef. Well, OK, sous chef. This is a tough business and you have to claw your way up. Day one, I brought my whites and my own rolling pin.
“Wear this,” chef said, handing me a T-shirt and a little cap.
Hiding my disappointment. “Yes, chef.”
A mutter sounded like FFS.
“Flour and eggs?”
“Not necessary,” chef said, pointing to a teetering stack of bases.
“Then I’ll get straight to making fillings.”
An unwavering finger pointed to industrial vats of goop.
“So what do I do?” I asked.
“You take their money.”
.
Friday fictioneers is a weekly challenge set by Rochelle Wisoff Fields to write a 100-word story in response to a photo prompt. You can find other stories here
Neil MacDonald Author 
Lost the joy, right there!
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He’ll bounce back. His enthusiasm is boundless
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No wonder I got a tummy bug the last time I ate pizza.
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He will move on in time to Steak Tartare
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Dear Neil,
Hopefully the job will become more interesting.
Shalom,
Rochelle
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Hopefully, but probably not
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Talk about a major bubble-burst!
I’m thinking no matter how he “works his way up”, it won’t involve any real cooking…
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He’s beginning to suspect that
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Best he keep his eyes open for a better opportunity!
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I guess everyone has to start somewhere 🙂
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And many end there too
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Hopefully, he will find his own path in the kitchen and recover the joy he receives from being a chef!
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Probably not in this pizza joint
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Oh dear, not the start to his career he hoped for! Fear not young fella, there are plenty more opportunities out there.
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Tell him there are no more opportunities out there. It’s kinder in the long run
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His first mistake: not letting the boss lead. I like the spirit of your story, no matter how “distasteful.” Home made from scratch is always best.
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The litany of mistakes is long
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Starting at the bottom is a right of passage…he’ll be happy about it one day.
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Staying at the botton, perhaps less so
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Nothing like stalling out before you even get the engine going.
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He’s been told if you really really want something you can have it
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One has to pay one’s dues. Very few, if any, start at the top.
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And many have to remain at the bottom
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I hope factory-made doesn’t mean he stays at the cash register forever. Made from scratch is the best!
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He has a choice to make
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I like his expectations, and why not he is young. Perhaps, he will be top chef one day.
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Perhaps
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Working hard is one thing, but luck to land in the right place also is important. This clearly isn’t the right place.
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I think he’s beginning to realise that
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Oh, that’s so sad. They were so enthusiastic and then so cruelly shut down. Reality is a pain!
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Stories are so much better, I agree
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Poor fellow. I can feel his disappointment. I love ‘industrial vats of goop’ – so true.
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Thanks so much, Margaret
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Ya gotta start somewhere.
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Thanks, Dawn
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I think that may be just one of many disappointments that lie ahead of him in his chosen career. Still, he knows what he wants to do, which is more than a lot of people do.
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And he really really wants it
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