She opened her notebook.
Then began.
Not with gossip.
Not with controversy.
Not with celebrity drama.
Instead,
"In your Kyoto menu you paired fermented black garlic with white chocolate mousse. What made you think bitterness and sweetness would trust each other enough to coexist?"
Damiano looked up.
That wasn't a journalist question.
That was a chef's question.
No.
More dangerous.
That was a question from someone trying to understand.
He answered.
Then another came.
"When creating dishes for international competitions, do you begin with memory or technique?"
Another.
"Does texture matter more than flavour in first impressions?"
Another.
"Can a meal fail technically and still succeed emotionally?"
Another.
"Do you believe appetite begins in the stomach or in the mind?"
The questions continued.
Precise.
Intelligent.
Respectful.
For the first time in years...
someone wanted to talk about food.
Only food.