These are excerpts from the author’s book “Deep,” which contains eight of his small books published in the form of Wisdom Literature covering different aspects of life: Facing troublemakers, dealing with pain, personal financial issues, gastronomy, reading, criticizing, inspiring, and feeling always good to go.

Series 4: Cuisine – Feeling Food.

Creating Your Own Style

• Mistakes, such as overlooking to observe cooking temperature or duration or forgetting to add an ingredient, are possible rich sources of inspiration. Stop grumbling when you are faced with one of these mistakes. Do not forget—while you are busy with attempts for correcting the fault quickly—to explore opportunities inspiring you to create an amended dish.

• There is no right and wrong with cooking when it comes to creating flavors. Just make sure you know what you want from the new or twisted flavor, and constantly ensure to follow your strong and deep inner sense.

• The ingredient that has not been tried before often appears strange and incongruous in the dish. Do not hesitate to add it if you feel a sudden urge to do so, as it might be the secret to creating a uniquely popular dish.

• Don’t be in a rush to invent your own style. As days go by and work hard, you’ll find that your own style will automatically trickle down into your dishes as long as you are passionate about cooking.

• Your own cooking style stems from yourself. As long as you work hard and honestly, don’t bother proving that you are different from others in such-and-such.

• Your style can’t be reduced to just a unique dish. The special style is a charming and unique touch to every dish you serve.

• The special style of cooking is necessarily accompanied by a special style of presentation. Both are best when they come automatically.

• Flexibility is an important and effective quality in cooking and at every level in life. Feel free to make the necessary adjustments as you see fit and necessary to your own style. In fact, it is okay for your cooking style to change completely if the idea insists on you and you find a strong motivation stems from within you toward a new style for a new stage of your career.

• With your own style, you are not in competition to see who is the best. The important thing is that your style should emerge from your very own experience to automatically acquire its own distinctive features, regardless of being better or worse than other experiences.

• One’s own style is not a final destination beyond which the chef does not advance. You have to constantly work on your own style in order to show it best and make it flexible for each situation and occasion.

• Your cooking style is the culmination of your passion and hard work. Present it to others with love and appreciation, away from ostentation and vanity