I am still developing my signature flavor.
I read cookbooks like novels, soaking up all of the knowledge I can on pairings, techniques, and plating. I keep my eyes and taste buds open. I explore menus and try to choose things I don’t normally order or wouldn’t make at home. I seek out international flavors and ingredients. Some of the most inspiring places I go to are the markets. A farmer’s market or Asian market, the local Indian or Russian grocer can be a treasure chest of brain-igniting resources. I will look for a spice I’ve never heard of, a vegetable or grain I’ve never cooked. I experiment, I try it with other things I may have a home, I google the ingredient to learn about its origin, I educate myself and I experiment.
I have learned a lot about flavor profiles and pairings through reading cookbooks and watching the BBC cooking channel, a far superior feed of culinary shows that actually educate your palette and elevate your skills. Check this resource out for serious food enthusiasts.
I also swear by the Masterclass series of online courses. I have taken every single one! Learning middle-eastern food by Ottolenghi, famed chicken supreme by Gordon Ramsey to Alice Waters’ delicate egg in a wood fired oven. I lapped up their tips and teachings, and it definitely accelerated my personal growth as a cook/chef.
The knowledge is out there, you just have to be resourceful and ever-passionate about the journey.
I encourage you to stay curious, stay open and aware of new flavors, and don’t be afraid to experiment. You will fail some, but you may also succeed and create a truly original new flavor!
