Top chefs aren't known for their friendly character. Assistants who overcook food by ten seconds usually struggle to get out of the kitchen alive. My father was a top chef. We'd had a stormy relationship for years, but I decided to follow in his footsteps anyway, and train as a chef. It was better than the dead-end I 'd reach with the job I'd been doing. After three years, I became head chef in a restaurant called The Tortoise. As the boss, I made important decision but if anything went wrong, I was the one who should take the responsibility. Experiencing the sweaty kitchens, I learned why my father was the way he was. When I began, _ ---I just wanted a regular job--but soon I realized my career was taking off. The rich and famous started to visit the restaurant and eventually came the time when I had to decide about my future: I could either open my own restaurant or go and work for one of the big ones. Then life made the decision for me. My father tried and I got his job. On my first day, I received an unfriendly welcome. No one would talk to me. What made it worse was that I was ill--I had a cold , and my hands were shaking as I went into the kitchen. I held my breath, stood up in front of everyone and said, My name is Leah Kleist. You all know my father. whether you loved him or hated him, I don't care. He is the past. Now let's get to work. And we did. What caused the staff's unfriendly attitude towards the author?
His lack of experience His poor health condition Their impression of is father Their envy at his success