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Never Stop Growing
Instead of thinking about the new dishes you create as your ultimate goal, you may want to instead try considering them as byproducts of a lifelong process of culinary growth. There’s always more to discover whenever you step into a kitchen, whether that be at home, while working in a restaurant, or even attending culinary school – an experience that can hold value for both newer cooks and seasoned chefs alike. Along this journey, the discoveries you make may inspire you to create new dishes.
Some dishes will need to simmer in your mind for a while before you’re ready to perfect them. Others may take a lot of trial and error before you find that final piece that makes everything fall into place. Get comfortable with failure and with going back to the drawing board, and always write down your ideas, even if they’re not fully formed or the ingredients to execute them aren’t available.
It can also be helpful to embrace input from your fellow chefs. Chef Pietro always makes a point of talking with his peers about the dishes he’s working on, and he sees it as a great opportunity to get feedback and to draw on the experiences of others. “You have to be very open and very humble to take in criticism and information from others…Sometimes it’s not easy. But I’m not the goal. Who’s the goal? It’s the plate, and it’s the guest.”* Taking a learning mindset can help you acquire the skill you may need to take your cooking—and the new dishes you create—to the next level.
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