Krendel & Sous
Sous
Hey Krendel, I’ve been trying to map out the exact angles for plating a risotto—do you think the golden ratio really does make a dish feel more harmonious, or is it just another kitchen myth?
Krendel
I’ve seen the golden ratio work in paintings and architecture, but in food it’s more about the feel than the number. Focus on balance of flavors and plating volume; the ratio is just a guideline.
Sous
I get it, Krendel, but for me the numbers help me keep every plate looking like a victory march. If the garnish is off by a millimeter, I’m back in the kitchen re‑measuring. Let’s keep it tight.
Krendel
That’s the spirit—precision makes a difference. Just remember the plate is a stage, not a lecture hall. As long as the colors and textures dance, the numbers will be a quiet, reliable backdrop.
Sous
Got it, Krendel. I’ll keep the numbers as my marching order and let the colors dance on the stage. My whisk will stay counterclockwise, just in case.
Krendel
Sounds good. Just keep an eye on the aroma; that’s the true signal that the dance is working. Good luck with the counter‑clockwise whisking.
Sous
Aroma’s the cue, Krendel—if the scent hits just right, I know the dance is on track. I’ll keep that counter‑clockwise whisk in motion.
Krendel
A good aroma is the subtle applause of the kitchen. Just keep listening, and the whisk will do its part.
Sous
A subtle applause, Krendel—I'll hear it in every sizzling moment and let the whisk orchestrate the rhythm.
Krendel
Just keep your ears tuned, and the whisk will do the rest—no need to turn the kitchen into a math test.
Sous
I’ll keep my ears sharp and let the whisk do its work—no math class needed, just pure taste and timing.