"Shall I take it that you are finding out about Angus?" Brian asked, coming in from the kitchen with a mug of fresh tea.
"He's not been entirely happy for awhile, if you think about it. We've all known he's not happy in the kitchen but not everyone has looked at why," Brian said.
"He has been working from, roughly, 5 am until 8 at night, seven days a week. He's in the kitchen every moment of every waking day, trying to provide five star quality gourmet food for us.
"And he's gotten a lot of unhappiness and static at nearly every meal. Not just from the kids but from the adults too. There's always someone who doesn't like what he's cooked for some reason. Its not a food they're willing to try. Or its not the way they like it done. Or, heaven forbid, he didn't serve something someone wanted, no matter what he did serve or how many hours he spent doing it.
"He's worked unbelievably hard to get all the advanced training to be a five star, executive chef. He's serious about food, and he's serious about providing us some of the best food on the planet. He works by the hour on menus and going all over the world before you all get up for the best ingredients, no matter where they are. When he hears all sorts of unkindness about it as frequently as he gets it here, then it is a pretty serious slap in the face.
"I am not going to ask him to prepare one more thing in that kitchen and feel unappreciated for it. But I don't know if this new post for him is going to make him happy or not.
"Believe me, I will do as much as I know how to do to keep him. He was the first employee I hired for this estate, and I don't want to lose him. I don't know if I can fix this, though."