In my experience and personal story and path, traveling it’s been the crucial point. I know, for someone it can be not possible do it easily because , family, money… many factors have a role in this. But one thing I’m sure: just going out from comfort zone and challenging yourself will permit to discover new things, methods, flavors and just in that way you can make international connections with others professionals from where you can learn a lot, and discover foods and materials that you couldn’t at home.

Speaking from experience, travel is one of the soundest ways to understand cultural foods. It contributes to your palate, it broadens your experience and opens your mind. I highly recommend doing individual food tours, that allow you to talk to the people cooking the food so that you can ask questions and watch what they are doing. Ask if you can help or try. Of course use your judgment on if it is appropriate. If you are fortunate enough to be blessed to live somewhere and work. Try the street food. Be inspired by the area and the traditions and imagine including those flavours and textures into your food.

Expand your knowledge by delving into culinary literature, cookbooks, and online resources. Researching the history, ingredients, and techniques of different cuisines broadens your theoretical understanding, complementing your practical skills.

In my opinion this is important for any thing and area. Read and research its just for info-hungry people, for curious and smart persons and is the key to enlarge view mind and personal culture. Not only recipe; today recipes are everywhere socials, tv etc… Quality research and quality books can give a kick to personal culture learning very interesting things from real Stories and experiences. It’s important be able to recognize and to choose quality writers and quality book that can be real push on personal culture

In this area is important have a good school background of professional coursework for hygiene and safety of handing food and cooking knowledge , but on very next you need to be able to cook food as well, and nothing can teach like stay on field and put days and years beside experienced chefs learning skills methods on the field by practicing … the experience on field will give day by day confidence and will develop chef creativity

In my opinion experiments and innovations is the direct reflex of years on field. The skills and the confidence you have reached will permit you to start to think out of the box and put in to be new ideas thank indeed the experiences maded previously with different food working beside different chefs