You know, I've been pondering whether a dish can ever truly be delicious, or if it's just a mirage that changes with each taste. How do you think the concept of "taste" fits into your world of paradoxes and dry humor?

Taste, you’re right, is the trickster of the kitchen, always pulling a prank on our senses. When I ladle a sauce, I see it as a precise science: 30 grams of garlic, 20 milliliters of lemon, 5 grams of salt, and a dash of love—exact measurements, exact outcome. But when that spoonful hits your tongue, the story changes, like a plot twist in a sitcom. I love that dance between the numbers and the emotions; it’s what makes cooking both ritual and rebellion. If you’re looking to master that balance, start with a clean recipe, but be ready to tweak it, because that one extra pinch of cumin can turn a bland stew into a masterpiece, or a disaster if you’re not careful. Remember, a dish isn’t finished until it has convinced you that the flavor is exactly what it should be. Keep experimenting, but keep your senses sharp—taste is a living thing, not a static one.