Chapter 18

Three days later, as the dinner service wound down, Reynolds invited Matthew to join him for a drink at the small bar after closing. Invitations like this had come at random times ever since Matthew had been a part of Hearth’s crew. It was an opportunity for one to one deeper discussion beyond the concerns of daily operations, a space for exploring new ideas and long-term visions.

“So,” Reynolds began once they were settled, with a bourbon for the chef, a beer for Matthew. “Tell me what’s been on your mind lately.”

Matthew considered his response carefully. While he trusted Chef Reynolds enough to speak his mind. He wanted to be clear so there would be no misunderstandings. He was grateful for the opportunity to be a part of Hearth.

“You have shown me cooking is a relationship,” he said finally. “Not just between chef and ingredients, between chef and the staff, and also between the kitchen and the customer.”

Reynolds nodded. “And how has that shifted your thinking about your path forward?”

The directness of the question showed that Reynolds had anticipated not just Matthew’s growth during his time at Hearth, but also the inevitable questions about next steps that would follow. Once again, he found himself filled with appreciation of this man’s perceptiveness.

“I’ve been thinking lately about what draws me to this profession,” he replied. “It’s never been solely about technical mastery or creative expression, though those matter quite a bit to me. It’s about creating a connection, moments where a meal transcends sustenance to become shared experience. My father used to say food is magic. I think that’s what he meant.”

He paused, organizing thoughts that had been forming for a while.

“At St Vincent, the shelter I cooked at in Chicago, I saw that the meals created a temporary family. It reminded me of other times ... from my father’s restaurant, to family meals here at Hearth, to meals with the family and crew after closing at the Golden Dragon where I live.”

Chef Reynolds listened attentively, his gaze thoughtful. “And this realization is shaping your thoughts about your own eventual concept?”

“Yeah, I think so,” Matthew confirmed. “Something built around a meal as community — dishes that invite sharing, that tell stories, that create a family just for a bit, even among strangers.”

“Ambitious,” Reynolds observed, neither dismissive nor overly encouraging. “The challenge would be translating that into a concrete concept that keeps the business profitable, while keeping its soul.”

This was characteristic of Reynolds ... acknowledging the value of a concept, while grounding it in practical reality. It was one of the qualities that made him an exceptional restaurateur.

“I know,” Matthew acknowledged. “Anyway, I know I’m nowhere near ready to make that leap yet. There’s much more I need to learn here at Hearth, more experience to gain before attempting to build something on my own.”

Reynolds swirled his bourbon thoughtfully. “Daniel Archer told me he had reached out to you.”

The mention of Archer’s name brought Matthew’s potential paths into sharper focus. “He did. He suggested discussing a concept development opportunity.”

“Daniel doesn’t pursue talent unless he sees significant potential,” Reynolds said, his tone neutral but his implications clear. “If you’re interested in exploring that direction, I wouldn’t stand in your way.”

The statement contained the generosity that Matthew had come to expect from Chef Reynolds, yet still found remarkable in an industry that jealously guarded promising staff members.

“I appreciate that,” Matthew replied. “But I’m not looking to rush into things. I’m only twenty-three years old. My gut tells me I need more experience.”

Reynolds nodded, a flicker of approval crossing his features. “A mature perspective for someone your age. Most young chefs are eager to have their name above a door as quickly as possible.”

“I’ve never followed the standard routine,” Matthew said with a slight smile, referring to his unconventional path into professional cooking.

“No,” Reynolds agreed. “And that’s precisely why your potential exceeds that of many with more traditional trajectories.” He finished his bourbon and set the glass down decisively. “So, what’s your thoughts for the immediate future?”

“Ideally, I want to continue working at Hearth,” Matthew replied without hesitation. “But with some adjustments that would allow me to develop aspects of what might eventually become my own concept. Maybe a special dinner series or collaborative events that explore the themes I’m interested in.”

Reynolds considered this clearly weighing business needs against development opportunities. “We’ve been considering a Sunday Supper Series. It would be more casual than our regular service. Family-style presentations, communal seating. A neighborhood thing for our regular customers. It could provide a platform for you to explore your ideas about food and community while remaining within Hearth’s overall approach.”

The suggestion was perfect. A chance to develop while maintaining the continued learning opportunity of his position at Hearth. It represented the kind of thoughtful mentorship that had characterized Reynolds’ approach from the beginning.

“Thank you. That sounds ideal,” Matthew said, genuine appreciation in his voice.

“Good. We’ll develop the framework over the next few weeks.” Reynolds stood, signaling the end of their conversation. “And Matthew ... make sure you keep the relationship with Archer open. Timing matters in this industry. The right opportunity at the wrong time is still the wrong opportunity, but being prepared when the moment aligns is how careers are built.”

The following weeks saw Matthew’s responsibilities expanded to include developing the Sunday supper series that would launch in the fall. This new project provided a specific outlet for the ideas that had been percolating in his head for a while.

The Sunday supper concept took shape gradually: a weekly gathering centered around shared dishes drawing from diverse culinary traditions but unified by the theme of ‘food that creates family.’ Each meal would feature multiple courses served family-style, with deliberate opportunities for interaction among guests who might arrive as strangers but depart with connections formed through shared culinary experience.