I work as a chef in a high end restaurant. My life would be perfect if it weren’t for our rule:

When I was a child, my parents used to take me to expensive restaurants as a “treat.” I only ever got my choice of appetizer, main course and dessert, but the bill was always astronomically high. My parents were both in high powered jobs and weren’t particularly good at being frugal, so they always saw the money they were spending as well worth it.<br><br>When I got older, my parents took me to the even fancier restaurants that charged even more money. By the time I was 8 years old I was eating in three star Michelin restaurants. And I knew how expensive they were.<br><br>I always wanted to be a chef when I grew up, so I trained at Le Cordon Bleu in Paris when I was 18. I ended up in a five star restaurant in New York and worked my way up for 20 years. But the money - I never really spent money on anything else. I never had any hobbies that weren’t food-related, I never bought luxury cars and I always wore a white apron. Towards the end of my career I knew I was going to be a billionaire. <br><br>Then I got the phone call from the most exclusive restaurant in the world. I had heard about it before, because it was a secret and you had to know the right people to even get in. It had a fairytale-like quality to it; a place with no name where the elite would go to eat what some said was the best food in the world.<br><br>A man phoned me and asked if I wanted to be the chef. It was easy to fake the accent, but I knew it was really Elon Musk. I knew it was the chance of a lifetime, so I packed my bags and went to the island. <br><br>I didn’t see the outside of the restaurant for the first six months I was there. I was in the kitchen the whole time, every day, cooking for the most interesting people I’d ever met in my life. There were celebrities, world leaders, wealthy businessmen, people I’d never even heard of but they all looked like they were in positions of power. And they would eat the food I made.<br><br>They were the most discerning and critical eaters I’d ever met, but they always raved about the food. I was the head chef now. I was making billions of dollars per year. I had reached the pinnacle of my profession. And I was happy.<br><br>Along with the chef position was a small apartment on the island that I spent most of my time in. I didn’t need to go outside into nature, there was everything I needed in the restaurant. By this point in my life I’d seen everything I ever wanted to see. I knew fairly early on that the reason I’d never left the island was that I was never allowed to. The billionaires who go to the island don’t want people knowing where they eat. They also don’t want me poaching their food. Literally. <br><br>And there is a lot of poaching to be done. <br><br>So I stay on the island and cook for them. I cook them the food that I hunt on the island and I make sure I’m the only person in the kitchen. <br><br>The only rule we have is that no matter how the meat comes to us, it must be treated with respect. <br><br>And by that, I mean the entire body. It must be utilised in every way possible. <br><br>No meat goes to waste. <br><br>I would say that in 15 years of cooking on the island, I have wasted less than 100 pounds of meat. <br><br>And that’s how I know how much it weighs.