Post History

Most of it boils down to be persistent in trying out and mixing ingredients together to see what works. I can recommend [this short article about being a chef and being creative](https://www.theguardian.com/lifeandstyle/2016/jan/17/chefs-guide-to-life-how-to-be-creative-jocky-petrie-fat-duck-gordon-ramsay) from which I quote the following:

> I’m constantly telling the chefs they have to make mistakes. We have a chicken paillard dish on the menu right now at Heddon Street Kitchen. It’s a simple dish – chicken, chorizo and garlic mayo – but it’s probably been through 20 versions. Each time, the guys say, “I can’t believe we’re having to do this again.” I tell them we’re doing it to perfect it. Even if you end up going back to the original version, the difference is that now you’ve properly looked at every ingredient and what part it’s playing in the dish.

In the recent years, [the method of food pairing](https://en.wikipedia.org/wiki/Foodpairing) allows to investigate what goes well together chemically and scientifically. The method uses chemical analyses to determine key flavour components of any given food, foods that go well together share some of the key flavour components.