Elzar & Kristal
Kristal
Elzar, have you ever tried to break down a complex dish into a step-by-step algorithm to maximize flavor while keeping the process as efficient as possible? I’ve been thinking that a more systematic approach could shave off time and reduce errors. What’s your take on that?
Elzar
I’ve certainly broken a dish into phases—mise en place, searing, deglazing, finishing—but I never turn it into a cold spreadsheet. The trick is to lock down the fundamentals, like timing and temperature, and then let intuition decide the nuance. An algorithm can shave a minute or two off a slow braise, but it’s the subtle adjustments, the last few seconds of a sauce, that truly make it shine.
Kristal
I get where you’re coming from, Elzar. Timing and temperature are the core variables, and if you lock those down with a simple chart you’re already cutting out a lot of guesswork. The trick, though, is not to let the spreadsheet own the intuition—use it to flag when something’s off and then make that tweak. That way you get the best of both worlds: precision without stifling your creative edge. What’s the one tweak that always steals a dish for you?