Part 5/7:

As lunchtime approaches, the daily managerial tasks begin to accumulate. Kamari manages ten people across the two restaurants, which involves scheduling, payroll, and strategic planning. While her creative work in the kitchen is paramount, much of her job now also revolves around administrative duties to uphold the standards of a Michelin-starred operation.

After attending a manager meeting, where the team discusses sales, events, and operational adjustments, Kamari returns to the kitchen. Here, she prepares to plate her latest creation - a play on the croque madame featuring her recently developed toast semi Fredo. She combines her artistic flair with a keen sense of aesthetics, emphasizing that visual appeal is critical in all culinary presentations.