Hey, ever noticed how a sizzling pan can feel like a drum solo? I think every street food stall is secretly a kitchen orchestra. What’s your favorite sound that makes you hungry?

I always set the rhythm with a slow, deliberate beat—first a gentle stir of the sauce, then a precise, crisp chop that syncs with the timer. The clink of the ladle against the pot feels like a metronome, and when the dough folds, the soft thud is my cue to bring the next layer into the song. How do you keep the tempo steady when the grill gets frantic?