Every great chef will tell you one thing – it takes trial and error to create a new dish of any kind. There are times when you get something perfect the first time but, in most cases, it can take a number of attempts, adjustments and variations to find the perfect recipe. My job is to not only conduct those tests but also to understand the subtle changes that are made and recognise which option is best. with 23 years of experience, in menu and recipe development in more than 35 countries and for more than 300 restaurants and counting, adding to it assisting in ebooks, cookbooks and recipe photos. from coffee houses to bakery and high end restaurants.