The first is the default mindset of an idea formed in a vacuum, completely out of its time and nothing like it.

This could even be the merging of two or more current ideas into a wholly different way.

A difficult feat, but entirely possible if one is willing to dedicate themselves at the expense of everything else. The names in this category stand the test of time and are commonplace in school textbooks.

The second is the chef way.

What separates chefs (and recipes) is the process of their cooking.

• What methods do they use?
• What spices and seasonings do they add?
• What tools are they using?
• How is it served?

Each recipe relies on standard ingredients and familiar concepts (e.g. chicken and rice), but is unique in its execution.

This requires a foundation in the basics, many hours of practice and a willingness to make plenty of missteps along the way. With dedication, the chef finds their unique fingerprint for their dishes.

The master of this path will seem like they came out of the first category. It’s not a bad place to start.