Random Impulses

Culinary Failure Ratio

There was a time when I actually expected that nearly every recipe I developed would be a success, but now I actually aspire to find those culinary failures since it means that I am constantly trying to stay just outside of my cooking comfort zone.

The easiest time I ever had as a home chef was when almost every meal was a pre-approved classic that all family members knew very well. The food was delicious but it nearly always tasted the same and nobody was ever really surprised, which might sound rather blissful to some, but the culinary world has so much more diversity to offer for those who are willing to explore.

My frame of mind today makes me wonder constantly if my new favourite recipe is lingering somewhere just out of reach, and maybe if I try a tiny but harder to find it that the dish will be within my grasp. A new ingredient, an unexplored cuisine, some forgotten home recipe, all of which are ripe for discovery, especially in such a connected world as ours is today.

Taking risks with new recipes doesn’t have to be all brave and new, sometimes just adjusting our regular seasonings can lead to a new appreciation of an already familiar dish, so long as we are willing to fail now and then, the journey can be, not only pleasant, but outright spectacular.

About me: My name is Paul Thibault, an impulsive home chef developing delicious gluten free recipes for family and friends regardless of their allergen restrictions or dietary limitations, visit the About Page to learn more.