"The client had the boudin blanc, the roasted chicken and the cheesecake," he says. "Cheesecake?" I say, confused by this plain, alien-sounding list. "What sauce or fruits were on the roasted chicken? What shapes was it cut into?" "None, Patrick," he says, also confused. "It was... roasted." "And the cheesecake, what flavor? Was it heated?" I say. "Ricotta cheesecake? Goat cheese? Were there flowers or cilantro in it?" "It was just... regular," he says, and then, "Patrick, you're sweating." "What did she have?" I ask, ignoring him. "The client's bimbo." "Well, she had the country salad, the scallops and the lemon tart," Luis says. "The scallops were grilled? Were they sashimi scallops? In a ceviche of sorts?" I'm asking. "Or were they gratinized?" "No, Patrick," Luis says. "They were... broiled." It's silent in the boardroom as I contemplate this, thinking it through before asking, finally, "What's 'broiled,' Luis?" "I'm not sure," he says. "I think it involves... a pan."