The kitchen of the Vance mansion in Beverly Hills smelled of rosemary, toasted garlic, and caramelized sugar—the distinct, intoxicating scents of my desperate, unrequited devotion. I had spent the entire afternoon meticulously preparing a classic French roasted chicken, buttered heirloom rice, and a gold-leaf-topped caramel flan. Each dish was crafted with absolute precision, a silent, pathetic plea to win the approval of a family that had spent the last six years treating me like an uninvited ghost haunting their immaculate dining table.