My Lady Chef

Chapter 2: Prologue: How I died

Hello there.

My name is Elena Valdez and I am 24 years old.

Friends and Family call me Ely for short.

And I am a world-renowned chef.

I grew up in a family of three with a single mother struggling to work three jobs to keep a roof over our

heads ever since my father passed away.

My mother would often rely on me to care for my two younger siblings. There was Joseph who was a

bratty and energetic kid. He loves to play outside and is always seen dribbling a dirty football whenever

he can spare.

And then there is Dante, who was the baby of the family. He was always the quiet one and as he grew

up, I would often see him reading books from magazines to comics even taking interest in school-

issued books.

Needless to say, I had to work at a McDonalds near us the moment I turned 15 and then at a coffee

shop and cafes when I was older just to help my mother meet ends and to help with our education.

Even during those hard times, I found cooking and baking for my family to be something that makes

them forget their worries and put a smile on their faces.

I can never forget the day I seared my very first steaks and we had a fancy dinner for my family after

my mother got promoted to head manager at the hotel she worked at.

She was almost crying at how delicious it was and my brothers who were in high school in their "fast

food" phase, even offer praises as to how it tastes like what fancy people eat.

And I actually got this recipe online.

That was when I realized why I am always happy working with food and that I have the talent for it.

I love to cook and bake. The smiles and joy I see in my family's faces or even my customers when they

enjoy my cooking takes away my fatigue and inspires me.

That was when I decided to be a chef.

I only started on this career path after Sef graduated from college and was able to help us send Dante

to medical school while he landed a job as a local sports manager.

At first, I attended culinary arts school at night while still balancing work and studying. But seeing as

how I improved my techniques as I worked and researched online on our lessons.

It felt so much fun.

I even learned how Texas BBQ owners roast and smoke their own meat using different types of wood

and how tea was steeped correctly to bring out the aroma and flavor from well-known tea masters. It

was knowledge that was often not needed in a cooking class as one tends to follow the syllabus.

But I did not care. No matter how weird the method was or how lengthy the cooking process is. I would

read up on it and even apply it during my cooking class.

I would frustrate instructors initially but when I explained my methods and they taste my dish; their

skepticism turned to awe as I have always made the best dish in class.

Most praised me as a genius chef.

But really.....the reason why I am this good was that I love food.

I love their rich history. Their origin and how they evolved from one form to the present dish they are

now.

Food is actually history and it influences people from their time in so many ways. It is the very aspect

that made people want to explore every possibility in life until they can't anymore.

And somehow my endless love for the culinary arts translated into a very prestigious stagiaire job in

Europe where I served at many Michelin star restaurants.

Top chefs became my mentor and I absorbed their experience and expertise in the field all while

expanding my never-ending thirst for cooking.

During my career, there was even a time where I resigned the moment Dante graduated and found a

high paying job at a private hospital to backpack around the world to experience global cuisine.

It was an exhilarating time in my life since my brothers were secured in their lives and mother was still

healthy despite her advancing age. I got to experience how different culture prepare their food, how

climate plays a role in shaping the food even how one food is prepared a different way depending on

the region.

Like how in Japan, ramen noodles differ from every region, and how the food served in Tokyo is based

on the seasons. Contentt bel0ngs to N0ve/lDrâ/ma.O(r)g!

And how in Germany, there is a wide variety of beer and sausages during Oktoberfest!

During my sojourn traveling the world, I would record them and put them on YouTube to let my family

know that I am doing well.

Weirdly, my channel gained an insane amount of followers who enjoyed my videos and my approach to

food which was unpretentious and fun.

I was an instant celebrity by the time I returned home. I was allowed to write several books, host

several competitions, and even headed my cooking shows which ran for 5 seasons before I decided to

end it.

Awards and Invites from VIPS came not too soon after and I soon learned how much more cutthroat

the culinary business was.

The best chefs were also business-minded and sly but they also made sure not to appear so because

they needed to be professional.

As time passed by, I have encountered many celebrity chefs who did not enjoy their cooking style

anymore or they are in it for the money they will earn for a single endorsement.

The reality of this world made me appreciate what got me into cooking and every time I would waver, I

thought of why I cook and it always seems to help me pick myself up.

I taught myself to study the present food trends to keep up with the times and even enrolled in business

courses to help make my dream of owning my own restaurant a wish come true.

I was already pretty famous but my fame skyrocketed when I opened my very first cafe.

It was a success because I used social media as an advertising tool and even used my channel to

boost it to my loyal followers.

More success followed and yet somehow in the whirlwind of success, I was still happy despite being so

tired and stressed day after day.

It was because of my family.

Dante would often take his time from his busy and erratic schedule to visit me at one of my cafes and

Joseph would often invite me out to dinner at some trending or chic food place.

Sometimes they would both come and we would either eat and chat outside or we would go back to my

condo so that we can cook a meal together.

It was one of those times when I can be myself because they were my beloved brothers who worry for

me and love me despite my fame.

I thought that this nice life would continue until I retire as a chef and grow old with my family.

But I was wrong.

One night while I was experimenting on a special summer menu for my cafe, I heard a few things being

rattled inside the pantry area.

Curiously, I went inside the pantry and discovered a dark shadow holding something that glinted in the

pale light of the moon.

Before I can move, I felt something hot in my belly as he pressed it deeper into my body. Pain swiftly

numbed my body and he pushed me as he frantically ran away.

I felt something wet and lifted my hand to see...

Blood.

The kitchen tiles felt so cold as I realized that I am dying. When I tried to cry out for help; blood bubbles

and spilled from my mouth.

The place was empty. No one will come and save me.

My brothers...Mother...

My friends....and mentors...

I regret not spending more time with them now as I lay on the floor dying, covered in my own blood.

My life suddenly flashed before my eyes. All of my memories flitting and fading out in quick succession

before I also saw someone else's memories and experienced an odd sensation...

This girl was different from me in face and form and yet she was also a familiar soul as her life also

flashed before my eyes till I felt like the wind was knocked out of me.

My breathing felt erratic and every time I try to take air felt like a chore until my last breath came out as

a raspy sigh.

I closed my eyes as a final farewell and let the death take me to wherever souls are placed....

I had a good life right?

I was a good daughter, an awesome big sister, and a successful woman in my own right....

Ah....

Yes....

I have but one regret.....

I never took the time to fall in love.

Damn.