Consider the opening of a restaurant as a screenplay. To execute it, you hire two sets of staff. First, front of the house, that’s hostesses, sommelier, etc, who are no different from actors before camera. Back of the house involves people you can’t see, but they do the work of procuring produce, housekeeping, chefs cooking dishes — no different from technicians in a film.

When the head of the kitchen commands, “Fire,” it is “action” for a movie set. A single dish is composed of multiple dishes — a minimum three each, which has taken months to reach your table. But you could pick up fish from Tokyo or truffles from France, the temperature at which you stop the simmering in the pan is the editing. It’s the most crucial part, as with pictures.