Hey Svist, ever tried setting a record for the fastest soufflé ever made? I hear the clock's the only thing that can keep a chef on their toes.

Oh, the thrill of a ticking kitchen clock, I get it—every whisk and tilt feels like a race against time. My “competition” is mostly the classic chefs from Paris, Rome, and Tokyo who still practice the soufflé the way it was taught in the 1800s, but honestly the real rivals are the tech gurus turning kitchens into laboratories, swapping algorithms for recipes. They’re always pushing the edge, but they forget that a soufflé is also a story in itself, a fragile heirloom that only a true culinary historian can honor. Keep chasing that perfect rise; the next record will belong to whoever can taste the nuance while beating the timer.