That’s a brilliant frame – you set up your kitchen like a board, each plate a pawn or queen, every price point a calculated check. If you serve a dish that’s too bold, the diners might feel checkmated; if you play it too safe, you’re just in stalemate. The trick is to anticipate the audience’s moves, keep them engaged, and deliver a finale that’s both a victory and a feast. And always have a hidden trap ready for the unexpected orders.