Years ago, before I was even part of the BDSM scene, I accepted a position working with a pastry team in a kitchen belonging to one of the city’s top chefs. The job was not only a godsend in a tight market; it was a dream come true for a recent culinary graduate.

We were always getting called to do special catering events, which meant most of my waking hours were literally filled with vanilla activities. I spent lots of time piping frosting and rolling fondant.

Steve was the sous chef — a two-year veteran in the kitchen, but far older than me in actual age. He was a former advertising executive, who decided to change careers in his early 40s and get serious about food.

I was 24 when we met. I was very Type A and impatient to make a splash in such a highly competitive environment. Unfortunately,... Read More