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Copyright
© 2017 Lila Younger
All Rights Reserved. This book or any portion thereof may not be reproduced or used in any manner
whatsoever without the express permission of the publisher except for the use of brief quotations in a
book review.
This book is a work of fiction. Any resemblance to persons, living or dead, or places, events or locations
is purely coincidental. The characters are all productions of the author’s imagination.
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Table of Contents
Copyright Page
Mikayla
Logan
Mikayla
Mikayla
Logan
Mikayla
Logan
Mikayla
Logan
Epilogue | Mikayla
Enjoy the first chapter of my book Yes Sir...
Other books by Lila Younger
About Lila Younger
Mikayla
It’s just another interview, I repeat to myself as I turn off the car. No big deal.
Only it is. A big deal that is. That’s why I’ve shown up almost twenty minutes early to it. I didn’t want
an accident on the road or something else to make me late to it. I’ve done my fair share of interviews,
ever since my first job at sixteen, but this job was different. This job could really help me make a name
for myself. I couldn’t even believe it when I got the call telling me they were interested in interviewing
me. The only reason I even heard about it was because an old family friend mentioned it and passed my
resume along, but I assumed I would just get the generic ‘thank you for applying’ email followed by radio
silence. Instead, two days later, I got the call to come in to Red Canyon Steakhouse’s headquarters for an
interview.
My phone beeps and I pull it out of my purse. I turn it to silent and open up my text messages.
I’m not going to tell you good luck, because I know you don’t need it. I’ve already stocked up on
chocolate and wine to celebrate :)
Thanks, I type back. I’ll let you know when I’m done.
I smile. Violet and I have been best friends since we sat beside each other on the bus to school. She’s
the one who encouraged me to apply to culinary school, even though it seemed like a silly idea at the time.
My parents took much longer to convince, even though I do almost all the cooking at home. If I could land
this job though, I know that they will finally start to believe in me.
Red Canyon Steakhouse is an institution in these parts with many locations here and throughout the
surrounding states. Growing up, it was the fancy restaurant that we would go to for birthdays, or when
relatives visited, that sort of thing. They had these fancy leather booths and tablecloths and more spoons
and forks than necessary. The waiters and waitresses were dressed smartly, and they knew how to recite
all the fancy words on the menu. That sort of a place. Even though we haven’t been there in a while, it
still stands tall in my memory. So to have a chance to become a chef for them, well, that’s just amazing.
I go over my answers to the common interview questions a few more times, then I open up my phone
and click onto the job posting that I was told to apply at. I’m at bit short on the experience front, but the
‘driven and creative chef’ part describes me to a T. I’ve always known that becoming a chef wouldn’t be
easy, but I’ve done it all on my own. That’s surely got to count for something. The idea that I’d be able to
set my own menu, that I’d be able to make up new dishes for Red Canyon Steakhouse... all of that has my
fingers itching. I check the clock again. Ten minutes. That’s close enough I think.
Pulling down the visor, I check the mirror one last time. I’m not big on the makeup and girliness front.
It just doesn’t make sense in a hot kitchen. Most of the time, I just brush my hair back into a tight bun and
call it good. Big hazel eyes stare back at me, framed by long lashes. Violet’s always declared that I’m
lucky to never need mascara, but I figure it couldn’t hurt to put on a little for the interview. Satisfied that I
don’t have any smudges, I push the visor back up, grab my purse, and head out of the car. The heels I’m
wearing are just a little too high, or maybe I am nervous despite everything.
The secretary at the desk shows me to Mr. Leary’s office as soon as she hears my name, which sends
the butterflies in my stomach fluttering. I didn’t expect to be seeing the owner of Red Canyon Steakhouse
today, that’s for sure. The office is large and resembles an old English study. Two bookshelves flank a
massive oak desk, filled with clothbound books, busts of famous people, and even a globe. Directly
behind the desk hang plaques for various awards given to Red Canyon Steakhouse. The secretary
announces me and closes the door.
“Welcome,” Mr. Leary says. “Have a seat Mikayla. You can call me Logan.”
Logan Leary is young, a lot younger than I expected. He’s only in his early thirties I think, and looks
absolutely scrumptious in the black suit he’s wearing. He’s got definition that even his jacket can’t hide.
Almost exactly like what I’d imagine if I was into the whole fuck your boss fantasy. Which I’m not.
Probably shouldn’t be gawking over a guy who could be your boss soon, I chide myself, especially
when I’ve always been told my face is an open book. For a fleeting moment, I almost wish I wouldn’t get
the job, but squash the thought immediately. I want this. I need this. It’s everything I’ve ever dreamed of. I
draw myself up, square my shoulders and hold out my hand for a firm handshake. His hand is warm and
strong, and I almost don’t want to let go.
“I’m sorry for your loss,” I remember to say. “Your dad was a great man.”
The elder Mr. Leary was very well known in the city, not just because of his restaurants, but by how
he managed to transform his parent’s restaurant into a chain that spanned the entire region. He did it
through the recession even, which makes it even more impressive, according to my dad.
Logan nods his head stiffly. He must still be torn up over it, I think sympathetically. I couldn’t imagine
losing my dad. I put my purse down by my feet as he opens up a file with my information. I sneak a peek at
his desk. It’s immaculate, with almost nothing on it to clutter it up. The only decorative item on there is a
simple, silver picture frame. It’s pretty much the complete opposite of my own space at home, which is
covered with post-it notes clustered around my laptop and half-finished food magazines piling up in the
corner. My eyes dart up to his classically handsome features, then down at my hands. Way to pick a time
to be nervous, I groan inwardly. Come on Mikayla! Good eye contact is important in an interview.
“So Mikayla,” Logan begins, and my eyes snap back to his. His gaze is dark and smoldering, making
me feel things that have no place in an interview. I squeeze my fist to pull myself together. I’ve never felt
so off balance at an interview before. “You’ve just graduated from culinary school.”
“That’s right,” I say, keeping my chin up. “However, I’ve worked in many kitchens before, and I have
done catering before where I’ve been tasked with creating my own menu.”
“Can you give me an example menu for what you might serve if I wanted to hire you for a dinner party
in two weeks?” he asks.
“Sure,” I say confidently. I outline a menu featuring local, fresh ingredients, giving a little twist to
each. I try to keep my answer short and to the point, but it is food, and I can’t help but describe it,
especially dessert. That’s okay though, because instead of looking bored, Logan looks almost hungry. “Of
course, with the colder weather lately, some of the ingredients can’t be guaranteed, but I try to do my best
to go with the seasons when it comes to food. There’s nothing that can beat the taste of fresh.”
Logan nods appreciatively.
“Tell me,” he says. “When was the last time you visited a Red Canyon Steakhouse?”
I freeze momentarily. I want to say, ‘just the other day’ but honestly, it’s been a few years. Even though
our state isn’t known for its cutting edge food scene, we’ve been swept up in the trend of farm to table and
international fusion. There are so many wonderful new restaurants that it’s honestly been quite a while
since I stepped into a Red Canyon Steakhouse. In all my preparation for the role, I hadn’t even thought to
visit one of the restaurants.
“I’ll take your inability to remember to mean it’s been quite a while,” Logan says drily.
“Well, yes,” I confess. “That doesn’t mean I don’t like the food. I have many fond memories of
celebrating birthdays there.”
“Unfortunately, that seems to be the case with most people,” he says, leaning forward. “Red Canyon
Steakhouse has fallen behind on the times. In fact, we haven’t changed our menu since my father took over
that first restaurant. And it shows. Nowadays, there are so many exciting options for food, like the kind

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