Sydney visits a high-end restaurant to research techniques and reconnects with an old colleague, Chef Nayia. They bond over the frustrations of being Black women in the culinary world and the history of soul food, but the conversation turns somber when Nayia warns Sydney about the dangers of not protecting her intellectual property in a partnership.
SYDNEY: Can you tell me what’s in the crepes...?
SERVER: Oh, um, I’m new but it’s really simple, cake flour and butter, and--
CHEF NAYIA: It’s just timing. You can’t flip too early. [Extends her hand] It’s Sydney, right? I remember you, from when I was the Saucier at Danku--
SYDNEY: Yes, of course. I didn’t last long there... Did you ever cross paths with Leon? The Operations guy?
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