The interview crossed one hour.
Then ninety minutes.
Neither noticed.
She asked about recipes.
About kitchens.
About pressure.
About leadership.
About sustainability.
About culinary ethics.
About the future of food journalism.
About food technology.
About storytelling through cuisine.
She knew what she was talking about.
Not pretending.
Not rehearsed.
Actually understood.
Damiano slowly realised something surprising.
She had prepared for him.
Not for the celebrity.
For the chef.
For the artist.
For the professional.
That distinction mattered more than she could possibly know.