OMNI 1.1 Video Prompt 2: Resting, Assembly and Service

OMNI 1.1 - VIDEO PROMPT 2 RESTING, ASSEMBLY AND SERVICE [# References <IMAGE_REF_0>@Image1] SCENE: RESTED STEAK → WARM TORTILLAS → ASSEMBLY → FINISHED TACOS SHOT STRUCTURE: 8 shots, 10 seconds, 16:9, exactly as listed. REFS: @Image1 = supplied Mexican beef taco storyboard. For this generation, Panels 9–16 control action order, framing, cooked beef, tortillas, toppings, plate, chef wardrobe, kitchen materials and final presentation only. Generate fresh full-frame live-action footage; the printed storyboard grid and labels remain planning metadata. GLOBAL STYLE NOTES: lighting_philosophy: one large gridded 4000K overhead source creates a focused soft pool over the serving board, comal and plating station; stainless surfaces provide gentle bounce. color_grade: 70mm large-format photochemical footage with fine uniform grain and restrained anamorphic highlight streaks. Golden tortillas and beef, saturated red pico de gallo, vivid green cilantro and lime against ivory ceramic and cool brushed steel. setting: the same working stainless-steel restaurant kitchen during evening service, with thin haze and subdued background activity. ambience: low ventilation, knife and griddle contact, tortilla rustle, spoon against ceramic and quiet room tone. characters: the same chef’s hands and black sleeves from @Image1; natural articulation, five fingers per hand. Background chefs continue separate unsynchronized tasks. camera_character: stable large-format camera alternating measured slider moves, overhead inserts and locked macro detail. continuity: begin with the same browned steak from Prompt 1 after a five-minute real-world rest represented by a time ellipsis. Use a clean serving board and clean knife. Pico de gallo remains in the same glass bowl. The same three tortillas and ivory serving plate persist through assembly. f/16 deep focus keeps active food layers and kitchen geography readable. SEQUENCE LIST: SHOT 1 (0.0–1.0s | MASTER 10.0–11.0s) - REST THE STEAK camera: medium shot, high angle, three-quarter front 45°. lens: 47° standard view. camera_motion: gentle 10 cm pull-back. action_visual: after the resting-time ellipsis, the browned steak lies undisturbed on a clean wooden board. A small amount of juice gathers beneath it while the skillet hiss fades into ventilation. exit: a clean knife enters above the steak. (CUT TO) SHOT 2 (1.0–2.5s | MASTER 11.0–12.5s) - SLICE ACROSS THE GRAIN camera: extreme close-up at board level, profile 90°. lens: 29° short telephoto detail; blade edge, browned crust and meat fibers remain sharply resolved. camera_motion: lateral track following the knife. action_visual: the chef slices the rested steak thinly across the visible grain. Each slice separates cleanly, revealing a moist interior beneath the browned crust. The blade lands with weighted wooden taps. exit: tongs lift the final sliced strip. (CUT TO) SHOT 3 (2.5–3.5s | MASTER 12.5–13.5s) - WARM THE TORTILLAS camera: medium close-up, slightly high angle, three-quarter front 45°. lens: 47° standard view. camera_motion: short push-in toward the comal. action_visual: the chef lays one small corn tortilla flat on the hot dry comal. Its surface softens and begins forming small toasted spots while the remaining tortillas wait beside the pan. exit: the tongs grip the tortilla edge. (CUTTING ON ACTION TO) SHOT 4 (3.5–4.5s | MASTER 13.5–14.5s) - FLIP THE TORTILLA camera: close-up, low angle, strict profile 90°. lens: 29° short telephoto view. camera_motion: locked frame. action_visual: the tongs complete the same lifting motion and turn the tortilla once. The toasted first side faces the camera before the second side lands with a soft slap. Warmed tortillas rest beneath a folded cloth. exit: the tortilla settles flat on the comal. (MATCH CUT TO) SHOT 5 (4.5–6.0s | MASTER 14.5–16.0s) - ADD THE BEEF camera: overhead insert, bird’s-eye 0°. lens: 47° standard view; plate, tortillas and filling area remain sharp. camera_motion: slow overhead slide across the ivory plate. action_visual: the chef places warm tortillas on the plate and divides the sliced beef evenly along their centers. Tongs release each strip before moving to the next taco. exit: the final beef strip lands in the third tortilla. (CUT TO) SHOT 6 (6.0–7.5s | MASTER 16.0–17.5s) - ADD THE TOPPINGS camera: close-up, eye level, three-quarter front 45°. lens: 29° short telephoto view. camera_motion: slow 8 cm push-in. action_visual: a spoon deposits fresh pico de gallo over the beef. The chef distributes reserved diced onion and cilantro across all three tacos. Each tortilla remains open enough to reveal every filling layer. exit: the spoon rises after the final portion. (CUT TO) SHOT 7 (7.5–8.5s | MASTER 17.5–18.5s) - FINISH WITH LIME camera: macro extreme close-up, low angle, profile 90°. lens: macro field of view with the lime pulp, fingertips, airborne droplets and taco surface simultaneously readable. camera_motion: locked macro frame. action_visual: the chef squeezes one lime wedge above the tacos. Distinct droplets release from the pulp, pass through the focused light and land across the beef, salsa and cilantro. A soft citrus squeeze leads the mix. exit: the final droplet crosses the lower frame. (MATCH CUT TO) SHOT 8 (8.5–10.0s | MASTER 18.5–20.0s) - READY TO SERVE camera: close food presentation shot, low eye level, three-quarter front 45°. lens: 29° short telephoto view; all three tacos and lime wedges remain sharply defined. camera_motion: slow 6 cm push-in, settling into a locked final hold. action_visual: three completed tacos stand naturally folded on the ivory plate, filled with sliced beef, pico de gallo, onion and cilantro. Lime wedges rest beside them. Glossy highlights trace the beef and fresh salsa while background chefs continue working in the subdued kitchen. The plate touches the stainless pass with a quiet ceramic sound and the room ambience returns.