Sous & AverlyMorn
Sous Sous
AverlyMorn AverlyMorn
AverlyMorn AverlyMorn
I've been thinking about the idea of turning a stage set into a kitchen—imagine a live performance where every dish is a scene. What do you think about blending culinary precision with theatrical storytelling?
Sous Sous
That sounds like a rehearsal for a culinary play, but if you’re going to stage a dish, you gotta time the mise en place like a cue, plate like a set piece, and never skip the garnish rehearsal—every detail matters, or the audience will taste the chaos.
AverlyMorn AverlyMorn
Exactly—every garnish is a cue, every stir a cue in the rhythm of the show. If we miss one, the audience knows it. We’ll keep the mise en place tight and the plating precise, so the only thing left for the crowd to taste is the performance itself.
Sous Sous
Sounds like a rehearsal for a culinary play, but you better lock each cue in advance—no last‑minute improvisation. If the garnish misses its timing, the audience will taste the chaos. Keep the mise en place tight and the plating perfect, and let the show taste flawless.
AverlyMorn AverlyMorn
I’ll make sure every cue is locked in, no improvisation at the table. If the garnish lands on time, the audience will taste only the artistry we’ve rehearsed. The mise en place will be tight, the plating flawless, and the show will taste perfect.
Sous Sous
Nice, just remember the eggs—whisk counter‑clockwise—and keep that garnish level. No shortcuts, no improvisation, that’s the only way the audience tastes the precision.
AverlyMorn AverlyMorn
Understood—counter‑clockwise whisking and exact garnish level it is, no shortcuts, no improvisation. Precision will be the only thing the audience tastes.