Kale crisps beautifully in a low oven at 160–170°C, but it cannot maintain that crispness once placed on a warm, sauced plate. The moisture and heat from surrounding elements re-hydrate the leaves almost immediately — within 60–90 seconds. This is exactly what happened to Ismail's dish: 'Crispy kale, it's lost its crispiness. It's really soft,' noted a judge. The technique was correct; the plating sequence was not. Crispy kale must be treated as a last-second garnish: oven-roasted ahead of time, kept on a wire rack at room temperature (never covered, never returned to a warm oven), and placed on top of the dish at the absolute last moment before the plate leaves the kitchen. After it lands on the plate, it has approximately 90 seconds before moisture begins to soften it. The same logic applies to any delicate crisp garnish — fried herbs, tuile, or rice paper — placed on a warm, sauced dish.