Sure thing, picture this: first I grab the star—my main ingredient, say a bright heirloom tomato—just like the lead actor, it needs center stage. Then I outline the supporting cast: garlic, basil, a splash of olive oil, all in a loose storyboard on my notepad. I set the scene with the timing—sauté the garlic first, let it perfume the air, then drop the tomato so it simmers like a quiet conversation. I add a sprinkle of salt like a perfect cut, and finish with a dash of pepper as the closing shot. Each step’s a cue, each sprinkle a scene change—so the dish feels like a film, but I’m the director and the kitchen is my set.