[et_pb_section fb_built=”1″ admin_label=”Blog Post Section” _builder_version=”4.18.0″ custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” locked=”off” collapsed=”off” global_colors_info=”{}”][et_pb_row admin_label=”Intro ” _builder_version=”4.19.5″ _module_preset=”default” custom_margin=”0px||0px||true|false” custom_padding=”0px||30px||false|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.18.0″ _module_preset=”default” global_colors_info=”{}”][et_pb_text admin_label=”Intro” _builder_version=”4.23.4″ link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n
Whether you\u2019re a professional chef or a home cook, occasionally coming up with culinary inspiration can be tricky. Some days it feels like there are too many new flavours and cuisines to ever get around to, but other times I find myself staring at a blank page (or into the fridge), totally unable to think of a single idea.<\/p>\n
Cooking is a creative pursuit and, like any artistic endeavour, can\u2019t be forced. But, innovative thinking can be encouraged. After years of constantly needing to create new recipes, I have come up with a bunch of systems and resources to get me through \u201cchef\u2019s block\u201d, and inspire new waves of creativity.<\/p>\n
[\/et_pb_text][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”1. Write EVERYTHING down” module_id=”trends-gildas” _builder_version=”4.20.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.23.4″ link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n
Ideas come when they do, often unexpectedly. I\u2019ve made a habit of writing down absolutely any idea that comes into my head on a scrap of paper or as a note on my phone.<\/p>\n
I\u2019m often surprised by how many ideas I\u2019ve forgotten when I re-examine these notes, even just a couple of days later.<\/p><\/blockquote>\n
Being a touch over eager, I then transfer these ideas into a master notebook. I can wholeheartedly recommend using an alphabetised address book and organising ideas and recipes by main ingredient. This makes it so much easier to locate later. The same applies when you\u2019ve made an amazing dish. Write down what you did immediately before the brilliance disappears.<\/p>\n
[\/et_pb_text][et_pb_image src=”https:\/\/www.dineplan.com\/blog\/wp-content\/uploads\/2024\/01\/1-1.png” alt=”Notebook with a recipe for noodles.” title_text=”Write EVERYTHING down” _builder_version=”4.23.4″ _module_preset=”default” enable_caption_text=”on” global_colors_info=”{}”][\/et_pb_image][\/et_pb_column][\/et_pb_row][et_pb_row admin_label=”2. Take advantage of the inexhaustible resources in books and online” module_id=”marketing-1″ _builder_version=”4.20.0″ background_size=”initial” background_position=”top_left” background_repeat=”repeat” custom_margin=”0px||0px||true|false” custom_padding=”0px||0px||true|false” collapsed=”off” global_colors_info=”{}”][et_pb_column type=”4_4″ _builder_version=”4.16″ custom_padding=”|||” global_colors_info=”{}” custom_padding__hover=”|||”][et_pb_text admin_label=”Content” _builder_version=”4.23.4″ link_font=”|600|||||||” background_size=”initial” background_position=”top_left” background_repeat=”repeat” global_colors_info=”{}”]<\/p>\n
2. Take advantage of the inexhaustible resources in books and online<\/h3>\n
\nThe world of information is pretty much limitless. Amateur enthusiasm for food and cooking has exploded in recent years, which is reflected in the frankly overwhelming number of books<\/a>, blogs, YouTube channels and other sources of information out there. <\/p>\n
The real challenge is filtering through the mediocre content to find the gems.<\/p><\/blockquote>\n
And then refer to point one above: write them all down in a way that\u2019s easy to access later. Below are some of my favourite sources of inspiration.<\/p>\n
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- Recipe books:<\/strong> A really great genre of recipe book<\/a> is the flavour pairing guide. The Food Thesaurus by Niki Segnit is a staple in many chef\u2019s homes, including mine. This excellent book is alphabetised by ingredient (a chef after my own heart) and suggests multiple flavour pairings that work well for each entry. The same author has recently released a second edition that focuses mainly on plant-based flavours. Similarly useful books are The Flavour Bible<\/em> and The Flavour Equation.<\/em><\/li>\n
- YouTube:<\/strong> For YouTube channels, try Bon Appetit<\/a>, The Staff Canteen<\/a> and Munchies<\/a> by Vice. The NYT Cooking<\/a> channel is also great, and bypasses that frustrating paywall that you encounter when trying to access their recipes on other platforms.<\/li>\n<\/li>\n
Newsletters:<\/strong> Signing up for regular foodie newsletters<\/a> brings in a regular dose of inspiration. My subscriptions are with Eater<\/a> for all the latest restaurant news (and other foodie topics), Gastro Obscura<\/a> for interesting ingredients and foodie facts, and Alicia Kennedy<\/a> for plant-based ideas.<\/li>\n
- Websites:<\/strong> If you\u2019re looking for specific techniques for a dish you\u2019d like to try, my go-to’s are Great British Chefs<\/a> for the classics, Bread Ahead<\/a> for baking, and Dessert Person<\/a> for sweet treats. Kenji Lopez-Alt<\/a> (of Food Lab fame) is great at explaining the science behind food, which can bring better consistency to your cooking.<\/li>\n<\/ul>\n
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