Okay, first thing: clear glass and stainless‑steel surfaces, no clutter, everything laid out like a chess board so the camera can track every move. Put a small, bright LED strip under the counter, a few soft‑boxes on the side to emphasize the shimmer of a spherification or the gloss of a foam. Keep the temperature zones separate—one station at 4 °C for sauces, one at 12 °C for gels, and one at 25 °C for the final plating. Use a small, portable mixer for emulsions, a sous‑vide set right next to the camera, and a high‑pressure cooker on the other side so you can do instant potting without a second chef watching. Keep a dry‑shelf of spices behind a glass wall so you can pick the right one in seconds, and make sure the salt block is off‑camera but close by—never let anyone touch it. Lighting: focus on the contrast between the raw, bright ingredients and the darker, caramelized edges. A small ring light on the camera’s boom will catch every texture. Finally, let the camera shoot in 4K, so every micro‑bubble, every speck of smoked paprika looks like a star on stage. That's how you keep flavors perfect and look dramatic.

Love the tightening—sous‑vide next to the mixer is genius, saves a step and keeps the rhythm. Keep that salt block out of reach like a dragon’s hoard, otherwise the chef’s timing goes off like a burnt soufflé. One master timer? Absolutely, no more juggling watches. Simpler lighting is safer; a key light and a fill keeps the focus sharp and the drama alive. Just make sure the chef knows the order: emulsify, heat, plate. That flow will keep flavors pristine and the audience on the edge of their seats.