Page 24 of Escape To Paradise
“Just two more charters and then after that, I’ll take an extended break. Are you planning on going back to America?” he asked.
“Maybe not yet. I plan on exploring the islands. It’s months away. I’ve taken a one-month sabbatical. This job doesn’t feel like work. I feel like I’m on a vacation.”
“I agree.”
We chatted until it was time for me to return to the galley, where Kathleen had already prepared the ingredients for dinner.
“You could have waited for me. I could have helped you prepare,” I commented.
“I don’t mind prepping. Besides, that’s why I’m your sous-chef.” She was busy peeling the last few pieces of giant shrimp.
Kathleen was very proactive and required minimal supervision. She seemed to already know what to do, so it was easy working with her.
“If you were in Georgia, I would have hired you. I needed someone like you in my restaurant.”
“Thanks. I just love cooking, you know.” After she finished peeling the shrimp, she marinated it with the specially prepared marinade. Then, she added a dash of cayenne pepper.
There were bamboo skewers set aside. I helped assemble the shrimp kebabs. I placed one giant shrimp on the skewer and added pineapple, onions, and bell pepper, and then added another giant shrimp, cherry tomato, and red bell pepper. I had to repeat this for 36 more times. Kathleen prepared the dessert with a coconut flan, and then drinks.
Around five in the afternoon, the guests started streaming back in. Paul and Zofia went back for the rest of the guests and completed their trip around 5:30 p.m. Dinner was going to be served at 7 p.m. Grilling the shrimp was quick and easy so we were just right on schedule.
Julian went to the galley and asked for a cheese tray for the guests.
“Won’t it ruin your appetite?” I asked him.
“I doubt it. We did a lot of hiking in the island. I’m sure the guests will gobble up their dinner as well.”
“Okay. We’ll work on it.”
Kathleen prepared a cheese plate: fruits with different types of cheese and olives. Julian helped with the serving; it was a very thoughtful gesture.
Around 7 p.m., we started serving dinner. The guests were livelier this time around, and there was loud music. Their island excursion seemed to have brought them together. Unlike the first day, where certain groups kept to themselves. Julian was talking animatedly to a couple sitting across from him.
After serving dessert, some of the guests went to the upper deck to finish drinking their alcohol. There was ample lighting there, but it was the full moon that illuminated the outdoors. The moon was gigantic and gave a powdery glow to the deck. When I served some guests their cocktails, I could see the waves shimmering in the distance.
When I got up to serve, Julian approached me.
“Are you guys allowed to rest and unwind after work?” he asked, grabbing one of the cocktails from the serving tray.
“We can, after our shift is over, which is after you guys leave,” I explained.
“So, you guys work nonstop for seven days?” My answer seems to have taken him aback.
“Yes, we do. But I don’t consider this work. This is fun.”
“I know it’s very bold of me to ask again. But in your downtime, I’d really like to show you around Grenada,” Julian said confidently but in a friendly, inviting tone.
He didn’t seem like the flirty kind. In fact, he seemed very sincere. I surprised myself by saying yes to his invitation.
“You won’t regret it.” He smiled. His blue eyes seemed even bluer under the moonlight. “Just text me when you’re back on the island. I’ve been living there for over three years. I also make a mean cocktail and sushi.”
“Sushi? Really?”
“I spent a few years in Japan and took a few classes in sushi making. Anyway, I look forward to getting to know you better.”
“Okay, sure.”
“I’ll help you serve the drinks. Just go downstairs and rest.” Julian grabbed the serving tray from me. He smiled again and waved me off. “Go. Don’t worry.”
