Salmon or Salmonella?
Neil Flambé stood in his kitchen and took a deep breath.
Was perfection too much to expect? he wondered. He spoke slowly into his phone.
“Gunter, the salmon you sent me is just this side of rotten. I have twenty people expecting a fantastic fish dinner tonight. What they are not expecting is a side dish of FOOD POISONING!” The man on the other end of the call held the receiver away from his ear. He was Gunter Lund, a famous chef in his native Germany before burning out five years ago in a pitched battle with a stubborn batch of bierwurst sausages.