With the Fire on High

“I think you should write about the one that scares you most. Taking risks and making choices in spite of fear—it’s what makes our life story compelling.”

There’s that word again. She walks away but I have a feeling her advice wasn’t about the essay prompt at all.

My grandmother chose to raise me when my father settled me onto her lap, asking her to watch me for a while, and then left the hospital. “A while” became seventeen years. It was in that exchange of my body from his hands to hers that the entire course of my life changed.

[’Buela] sits down next to me and removes the book from my hands. I sigh and put my head on her shoulder. She pats my face and I snuggle more deeply into her side.

“You want me to read to you?”

“I don’t think the Applied Mathematics textbook will allow you to practice your character voices,” I say, closing my eyes. She shifts a bit and I hear her pick up the book.

“Once there was a little bunny who wanted to run away.”

And maybe because I struggle to learn certain lessons, this one has taken me years and years to learn: You can’t make too much space for a father like mine in your life. Because he’ll elbow his way in and stretch the corners wide, and when he leaves all you have is the oversized empty—the gap in your heart where a parent should be.

I let go of a breath I didn’t know I’d been holding. I don’t know much about pathogens and storing sugar, but damn if I don’t know how to cook good food that makes people hungry for more, that makes people remember food is meant to feed more than an empty belly. It’s also meant to nourish your heart. And that’s one thing you won’t ever learn from no textbook.

He clears his throat and it seems almost like a memory has him choked up. “This is delicious, but I want to make sure you follow the ingredients list. If you work under a chef and they give you clear directions, it’s disrespectful to try and modify their recipe without first consulting them. Whether or not you think the flavors will work.”

“Fuentes knows any school I apply to will have to be in Philadelphia. She’s had me research La Salle, Temple, St. Joseph’s. She’s pushing for Drexel, which has a culinary arts program, but you know I’m not good at school, so a scholarship is out of the question. I don’t even want to think about taking out loans. And how can I work full-time and go to school full-time and raise Babygirl full-time? I think in order of most important, school is at the bottom, right?”

But Malachi isn’t listening to Leslie. His eyes are on me. If there was one thing I learned once my belly started showing it’s that you can’t control how people look at you, but you can control how far back you pull your shoulders and how high you lift your chin. Boys think of only two things when they find out you had a baby: thing (1) that you’re too much baby-mama drama, or thing (2) that you’re easy.

I look at Ms. Fuentes. She’s young, maybe early thirties, not like a lot of the teachers at the school. And she’s hip to most things like fashion and music, but she doesn’t have a kid. She doesn’t have a grandmother who’s spent the last thirty-five years raising a son and then her son’s kid and now her son’s kid’s kid. No, Ms. Fuentes has a job that she seems to like, and she can afford nice perfume, and cute outfits, and pretty manicures, and to give out advice nobody asked for.

“In a couple of months you’ll be an adult. I trust you with that child; I should trust you with yourself.”

And although her trust should make me feel better, I feel a slight pang in my chest. Every day it seems ’Buela is stepping back, not just giving me full rein in Babygirl’s life, but also in my own. And I know I should love the freedom, but I don’t think I’m ready for all the safety nets to be cut loose. Doesn’t she know I still need her? That I still wish someone would look at the pieces of my life and tell me how to make sure they all fit back together?

Chef Ayden isn’t angry with me. Chef Ayden thinks I could own or be head chef of a restaurant one day. Chef Ayden wants me to lead a fund-raising committee.

I’ve seen chefs on TV time and time again say they had to pay their dues. And I never knew exactly what that meant but now I think I get it. It’s about doing the grunt work behind the scenes, washing dishes, folding napkins, taking stock, before you ever touch a recipe. It’s about being the creative mind behind raising a shit-ton of money so you can go on a trip abroad.

Chili aioli would make this bomb. A sweet and savory bite. I almost walk to the spice cabinet, then stop myself.

That’s not the recipe.

“Can I tell you the oddest thing about your hen? I’ve been having a bad day. Everything was going wrong, including my stove not wanting to turn on, which is why I came out for dinner, on a Monday of all days! But from the first bite of your food…it reminded me of my favorite aunt. Sitting at her knee when she told me stories and shucked peas.” His voice gets rough at the end and I give his hand a small squeeze.

I didn’t think I would be accepted into Drexel. My grade point average was a little below what they say a student needs, so I’m still shocked. Unlike the guidance counselor in middle school, Ms. Fuentes pushed me to apply even though it was a reach school. It’s close to home. It’s a great school. And it has a culinary arts program that focuses not only on cooking, but also on restaurant management.

But I don’t know how I’ll help pay bills if I’m also paying for school.

“Your grandmother says your food reminds her of Puerto Rico. But for me? Your food doesn’t make me think of back home, it makes me think of the home I had here. Every single one of your dishes makes me think of your mother. It kills me to see memories of her face every time I take a bite of something you made. It kills me to be here in Philadelphia, and every street corner reminds me of her. I always think with time it will get easier. But it hasn’t.”

Although my food still doesn’t give me any memories, it has always been looking back; it’s infused with the people I come from. But it’s also a way for me to look forward: to watch the recipes that from my roots transform, grow, and feed the hungriest places inside of me.

“I understand. And although I’ll be attending Drexel’s Culinary Arts program on a part-time basis, it’s not too far from here, so I can go to classes in the morning and be here by the lunchtime rush. My family is helping me out to make sure. I can commit to the long hours.” I give her a soft shrug. “I want to stay in Philly and work in Philly and learn from a restaurant in Philly. Because I think I have a lot to offer my hometown and the places I’m from.”