Culinary Concepts-How To Create Them And How To Serve Them

Famous chefs can spend 15 hours or more a day trying to create culinary concepts. When they get it right their restaurants gain acclaim, the diners delight and may even pay hundreds for just one course.

For the rest of us mere mortals dining is a pleasure also, as is cooking for those of us who enjoy it when we have the time. Many people prefer to work strictly according to recipes created by others whereas others love the idea of creating something unique in terms of culinary concepts.

How is it possible to come up with this type of culinary success in your own home? One of the biggest secrets is to understand the energy of food and on top of this it is necessary to have a good palate so that it is easier to know almost subconsciously what ingredients will work together.

Of course it also makes sense to model renowned chefs who have trained and been working for years. Currently the world's top restaurant is located in Denmark and the owner chef of this restaurant only works with local ingredients. He and his team wander around in the local nature finding ingredients later to be served in delicious dishes. This is one important tip, to connect with local produce and work with seasonal ingredients.

On top of this it is a wonderful experience to listen to your inner voice about food and ingredients. On a subconscious level we often know what would be good for ourselves and our families. When we practice tuning into this we will find the best ingredients for the creation we wish to make at that time. When we cook intuitively we can produce great dishes.

This is a practice that can take time to learn but it can bring some excellent results. The reason it works is that only 12 per cent of our mind is conscious whereas the remaining 88% is subconscious. In our subconscious we hold our more primitive instincts, of which survival is central. To survive we need to eat food and to be healthier we need to eat food that varied and offers us a complex range of nutrition. So ask your subconscious before you start attempting to create a culinary success.

Yet don't forget that even when the creation is delicious if it is not presented nicely then some of its qualities are automatically lost to the senses. We initially eat with our eyes, so create a work of art on the plates. This comes more naturally to some than to others but again with practice the presentation will improve.

Finally ensure that the table is also as beautiful as possible. This does not have to cost a lot of money. In the same way as creating from quality local ingredients the table setting for your culinary concepts can be simple, but stylish, with a feeling of balance.

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