In a large kitchen you cook for a system: the ticket printer, the timing chart, the pass. In a small room you cook for faces. You see the first bite. You hear the pause after it.
The atelier holds twelve, one seating a night. That means no dish can be carried by volume. Nine courses, each one has to be worth its eight minutes on the table.
When we go back out to large events, we take the small room with us: same larder, same salt, same ninety seconds from the pass.
Atelier Sobhy, Amman
