Under Her Clothes

Under Her Clothes
Louisa Edwards

When Colby St. James dresses like a man to prove she can succeed in the male-dominated world of professional cooking, she never expects to fall for the handsome chef who will decide her fate. They agree that nothing that happens after hours will affect Colby's chances in the competition and begin a secret affair.It’s been years since Dominic Fevre felt a sexual attraction toward another man. He thought he’d put that stage of his life behind him when he focused everything on his career.But something about Colby St. James makes him want to break all his own rules…

When Colby St. James dresses like a man to prove she can succeed in the male-dominated world of professional cooking, she never expects to fall for the handsome chef who will decide her fate. They agree that nothing that happens after hours will affect Colby’s chances in the competition and begin a secret affair.

It’s been years since Dominic Fevre felt a sexual attraction toward another man. He thought he’d put that stage of his life behind him when he focused everything on his career. But something about Colby St. James makes him want to break all his own rules...

Contemporary, sexy stories for sassy women

Cosmo Red-Hot Reads from Mills & Boon

www.millsandboon.co.uk/cosmo (http://www.millsandboon.co.uk/cosmo)

About the Author (#ulink_ea67516d-c13d-5a73-a1f5-b40822d7d551)

Louisa Edwards worked as a restaurant reviewer, a waitress and behind the counter at a bakery before she decided to unite her lifelong passions for romance novels and food by writing contemporary romances full of smokin’ hot chefs, independent women and original recipes. She currently lives in Austin with her husband and two terriers. She is also the author of the Sanctuary Island series under the pseudonym Lily Everett. You can find more about Louisa and her books at louisaedwards.com (http://louisaedwards.com).

Under Her Clothes

Louisa Edwards

Contemporary, sexy stories for sassy women

Cosmo Red-Hot Reads from Mills & Boon

www.millsandboon.co.uk/cosmo (http://www.millsandboon.co.uk/cosmo)

For Ann Leslie Tuttle, this story’s unfailingly smart, kind, classy and open-minded editor.

Contents

Cover (#ud5764f5b-86e8-51f0-af88-37e8b9929497)

Back Cover Text (#ub44d7f49-033a-5181-9042-aa8f86b4a6b3)

About the Author (#u85b3fdb0-b418-5aad-bc92-786610932dea)

Title Page (#u772686c1-2713-56e2-8638-0808fcb869c8)

Dedication (#uc2fb00fb-ac80-55b7-8403-c1b7fa9f57ed)

Chapter One (#u860bf2b5-281d-538a-b6ca-df5f560d2e59)

Chapter Two (#u8151da71-a2ac-56c2-9861-d19f1864f18d)

Chapter Three (#u254c65c6-b935-5d10-9a95-24185976c35f)

Chapter Four (#litres_trial_promo)

Chapter Five (#litres_trial_promo)

Chapter Six (#litres_trial_promo)

Chapter Seven (#litres_trial_promo)

Chapter Eight (#litres_trial_promo)

Chapter Nine (#litres_trial_promo)

Chapter Ten (#litres_trial_promo)

Chapter Eleven (#litres_trial_promo)

Copyright (#litres_trial_promo)

Chapter One (#ulink_58514fa2-904f-57e6-b6a0-49809559654b)

Colby turned back the cuffs on her clean white chef’s jacket to expose the tattoo of an antique silver serving spoon on her left forearm and resisted the urge to adjust the rolled-up athletic socks tucked down the front of her pants.

The intricate swirls of the spoon’s inked handle, crisscrossed with old burn marks and a wickedly curved knife scar, would bolster her cred in any restaurant kitchen in New York. Giving away the fact that the only bulge in her checked pants was cotton instead of cock? Would not.

No big deal, she reminded herself as the 6 train lurched to a stop at the Seventy-Seventh Street station. Just another one-on-one interview in just another kitchen with just another arrogant misogynist of a head chef.You’ve done this a hundred times.Man up.

Colby’s snort was swallowed by the hydraulic hiss of the doors opening. Man up? That’s exactly what she intended to do.

Because no matter what mantra she repeated as part of the pep talk she’d been using since she started fending for herself at sixteen, this was definitely not just any old job in any old kitchen. Scoring this gig at Maison de Ville would prove, once and for all, that she was every bit as talented as any male chef who’d been promoted over her.

Hustling across the platform and up the stairs into the chill brilliance of autumn in New York, Colby shoved her way through the mob of early-morning commuters still yawning into their blue paper coffee cups. She glanced up and down Lexington Avenue to orient herself—the Upper East Side of Manhattan was so not her hood—and caught a glimpse of herself reflected in the glass of a shop window. Superimposed on the clear surface separating the fur-clad mannequins from the street, a stranger stared back at Colby.

She lifted her hand to the side of her head, watching as the boyish reflection copied the motion, fingertips brushing across the soft bristles of buzzed hair. Colby had intended to shave off every single strand, but Grant had flatly refused. Once he quit trying to talk Colby out of this stunt, he’d argued that leaving a fall of dark gold across the top of her head would be enough to change her look from feminine to androgynous—and since she was never going to pass for übermasculine, androgyny was her best bet. Hence, the tousled fall of longer blond hair along the crest of her skull.

Because nothing said “take me and my kick-ass knife skills seriously” like a Mohawk.

Grinning at the young guy mirrored in the window, Colby straightened her shoulders and took off for the restaurant. The sound of her best friend’s voice in her head reminded her to butch up her walk. Confidence was key.

One thing Colby had never lacked was confidence. Supporting herself independently since the age of sixteen would do that for a girl. And she’d been practicing for this daring social experiment of professional cross-dressing practically her entire adult life.

A woman in a high-end restaurant kitchen worked hard to be “one of the guys,” or she didn’t work at all. Colby was lucky—she was tall and lean, without any of those distracting curves at the bust and hips that would’ve made it even harder for her to blend in with the other chefs on the line. She’d despaired over her flat chest as a preteen, but now she was grateful not to have to bind her breasts like some ingenue in a Shakespeare play.

Just go in there and show Chef Fevre what you’ve got.In one hour, you’ll have the proof you need to make restaurateurs finally take you seriously as head chef material.

Colby’s steps hitched briefly at her first peek of the elegant town house at Seventy-Seventh and Park. Smaller than the mansions and skyscrapers around it, Maison de Ville still commanded its corner of Manhattan’s ritziest neighborhood. Creamy white awnings shaded large, sparkling windows, a larger one covering the crimson carpet that led to the restaurant’s main entrance.

Swallowing down nerves and hitching the strap of her knife roll higher on her shoulder, Colby marched up the white stone steps and shoved her way into the dim cool silence of the restaurant’s foyer.

A giant floral arrangement bristled from an antique entrance table under the cool glitter of an unlit crystal chandelier. The air was heavy with the scent of fresh-cut roses, but when Colby inhaled the perfume into her lungs, she caught a deep, savory note underneath. Following her nose, she stepped around the entry table and past an unattended hostess stand toward the empty dining room. Large comfortable chairs, plenty of space between tables—this place was all old-school elegance and luxury, a bastion of wealth and high society where the city’s elite came to see and be seen...and to eat some of the most consistently perfect classical French cuisine available anywhere outside of Paris.

Colby stepped lightly across the plush navy-and-gold carpet, almost afraid to breathe too loudly. It was like being in church. If she wasn’t running late already, she’d stop and genuflect.