I have been asked many times where we chefs get our inspiration from. The answer is simple: From EVERYWHERE!
A chefs menu (if it's good) can be compared to a symphony. But instead of musical notes and phrases, we have ingredients. And like the notes and phrases come together to form beautiful melodies, our ingredients come together to form complete dishes.
But where do the ideas come from? They can come from anything. Being fortunate enough to live on the coast, and have an abundance of fresh seafood at my disposal, I have been inspired by simply sitting on the beach at sunset, and gazing out over the vastness of the Atlantic Ocean, deciding that the simple grilling of a filet of Sea Bass with a drizzle of olive oil and a squeeze of lemon is perfect for capturing the natural beauty of the sea.
Or maybe a rustic painting of a French cafe inspires me to go for some simple French or even Cajun or Creole comfort food.
Often the inspiration comes from other chefs, or even our own cooks in our own restaurant kitchens.
I have always said that it is the kitchen staff who makes (or breaks) a good chef. Often times an eager young cook will throw an idea our way that lets us see a dish in a different light. The more peoples perspective on the dish allows for the chef to take in many ideas, and perhaps mold them to fit the vision of the dish.
What it boils down to, is that much like a musician or artist, a chef's inspiration can come from virtually anywhere. What really makes a good chef is being able to capture that inspiration, bottle it up inside, and then transform it into something that can be shared by the guests of the restaurant, and hopefully inspire them to create gastronomical works of art themselves for their friends and family.
