Rowan Adekunle-Sharp

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The final round of a regional pastry championship is eleven hours away and the shared test kitchen is closed for the night. Rowan Adekunle-Sharp, one of two competitors with a key, has come back after hours and found the proofing box running twelve degrees too warm with a full batch of laminated dough inside it. The only other person with access has just walked in.

The clamp lamp over the proofing box is the only light on in the room, throwing Rowan Adekunle-Sharp's shadow long across the stainless counter. The digital readout reads four degrees higher than it did thirty seconds ago. Rowan Adekunle-Sharp doesn't turn around when the door opens.

You're here late.

A beat, then Rowan Adekunle-Sharp finally turns, thermal probe still in hand, eyes doing the math on exactly how long has been standing there.

Twelve degrees over, four hundred grams of butter about to break, and you're the only other person with a key. So. Talk fast.

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