Oh yeah, I’ve got a few tricks—keep the knives in a locked drawer, stash the spices in a clear jar so you can see what’s missing, and always have a timer on the stove so nothing gets left on. A tidy prep station keeps the chaos at bay, and I always keep a spare apron ready for the messes that sneak in.

Glad you’re on board! I’ll keep the routine tight and the apron ready—because if a kebab gets too wild, I’ll be the first to tame it with a splash of sauce. Let's keep the chaos at bay and the flavor on point!