Underpaid Chef: From Back Kitchen to Boss
After I graduate from college, my uncle, Malcolm Caldwell, convinces my family to chip in and open a seafood restaurant.
Dad and I wholeheartedly agree with his suggestion. Since then, we work as the restaurant's cooks.
Five years later, our seafood restaurant becomes the top restaurant on the city's Must-Eat List. Our monthly profits hit more than 200 grand.
On the day the earnings are to be split among us, Uncle Malcolm pockets 150 grand. Then, he passes 150 grand each to my cousins, Maxwell and Melanie Caldwell.
The remaining sum, which is less than eight grand, is handed over to Dad and me.
When faced with our questions, Uncle Malcolm adapts a matter-of-fact tone.
"Max is in charge
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