Chef's Special (Daily Specials #1): Daily Specials

By Autumn Knight

Daily Specials is an instalove series that gets you right to all the good stuff. It's the perfect book to read on your lunch hour. If you crave more sweet and steamy lunch hours, this short read is for you!

Chef's Special is the first in Daily Special series. It tells Frank and Rosie's story so that you can enjoy their presence in the future books. Rosie and Frank love love and when the opportunity comes for them to help their customers find love, they jump at the chance. 

When Rosie walked into his new restaurant on opening day, he couldn't say no when she asked for a job. Even if it was just to have a chance to be around her more. But he really did need her! And not just because his server didn't show up for her shift!

Read Chef's Special and get ready for all the Daily Specials coming to heat up your lunch hours!

• Language: English
• Publisher: Inky Blue Allusions
• Release date: Aug 31, 2021
• ISBN: 9798215943366

Book preview

Daily Specials #1

Chef’s Special

Sweet and Steamy Lunch Hours

Autumn Knight

©Copyright 2021 Autumn Knight and Inky Blue Allusions - All rights reserved.

It is not legal to reproduce, duplicate, or transmit any part of this document in either electronic means or in printed format. Recording of this publication is strictly prohibited and any storage of this document is not allowed unless with written permission from 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.

Chapter One: Frank

Chapter Two: Rosie

Chapter Three: Frank

Chapter Four: Rosie

Epilogue: Frank (8 months later)

Chapter One: Frank

Ican’t believe that the day is finally here. It's the opening day of Frank’s Diner. I still think I might be a little crazy to even be attempting to start up my own restaurant by myself. Sure, I’ve got lots of cooking experience but I’ve never run a business before. What do I know about this?

I shake my head as I cut vegetables to add to my homemade beef barley soup. Homemade - that’s the attraction. I’m hoping anyway. Every restaurant I’ve been to in San Francisco focuses on food that gets delivered, heated up, microwaved, or dumped in the deep fryer. Ok, there’s a few other places like mine that do most of the stuff from scratch, but they’re far and few between.

I have no idea if this is even going to work. I’ve rented space in the Mission District of San Francisco. In 1998, it’s an up-and-coming area that I hope will grow over the years to become a bustling area. It’s filled with young people, artists, musicians, hopefuls. The kind of people who never eat at home. I’m hoping that I can give them a place that provides food that tastes like home. And