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?

I keep a small pocket metronome that I touch once every ten seconds, just to make sure I’m not drifting. The rhythm of my whisking is the same steady pulse, and I pause only to taste—like a conductor checking the orchestra. When the sauce starts to thicken, I pause, breathe, and let the sound of the bubbling be my cue to shift gears. Keeps the beat tight and the flavor on point. How do you tune your playlist to match the heat?