One of the prerequisites of a recipe developer is to understand what a good dish requires in order for the customer to have an amazing experience & want to come back for more. And it usually comes down to two main factors: ingredient QUALITY and CULINARY TECHNIQUE. These two factors heavily influence the customer's perceived value of your dish through means of flavour, specifically taste, mouthfeel, aroma and the mental & spiritual filter we attach to food.


Let's REVERSE ENGINEER this dessert right here to better understand the concepts. This is a tonka infused panna cotta with salted caramel sauce, vanilla biscuit, pear & orange mousse and caramel jelly.


° In terms of TASTE, this dish plays with sweet, salty, bitter and acidic tones,


° It also offers a variety of TEXTURES to excite the palate, specifically silky panna cotta, crunchy biscuit and chewy jelly and


° the AROMA is supported by orange peels in the mousse which offer a CHEMESTESIS sensation (eg: the tickle you feel from slightly spicy foods or sparkling beverages).


Therefore, creating a good recipe or product, especially one which will be presented and sold in restaurants where customer expectations are high, requires a lot of knowledge, skill and understanding of customer behaviour.


I've dedicated the last 10 years of my career as Head Chef and Recipe Developer in exclusively vegan restaurants to better understanding how to create unique plant-based recipes which are based on a business' needs, tailored to a specific target audience and keep customers come back for more. 


 You can find out more about my services in terms of recipe development and culinary consulting here.