Creating a DISH/MENU from START to FINISH

What should you keep in mind when writing a menu or combining flavors or utilizing certain ingredients? These are a few tips I've picked up along the way not just through my time in restaurants but through my own pop up events.
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👋My name is Justin Khanna. I spent 8 years training at Michelin-starred and critically acclaimed restaurants like Per Se, Grace, The French Laundry, noma, Frantzen and Lysverket.
I host a weekly podcast called The Repertoire Podcast geni.us/repertoirepodcast where I curate chef/restaurant/fine dining news. There, I also interview knife makers, authors, food critics, chefs, bartenders, farmers, entrepreneurs and thought leaders to discover insights that can improve your life.
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[@prasannp7]

Being in the pleasure business is the perfect way of putting it.

[@ThomasShue]

That little notebook, you should scan it to a PDF and offer it for sale.

[@rf9031]

Roasted corn with coconut milk and saffron purée smear, with pan seared scallops and cilantro oil dots around. Tiny bit of smoked paprika over the scallop.

[@fatsaxcat]

For those curious about sweetened savory cuisines, Vietnamese cuisine tends to a true balance including sweet. So. Much. Palm sugar!

[@dgraham031588]

Thanks for the great video! My corn dish would be brown-butter corn aerated cake with roasted strawberries and lime whipped cream with candied basil leaves. For the cake, I'd brown butter then soften the corn in it, puree it. Whisk eggs, sugar, salt then add milk and flour and corn puree. Put in Isi siphon then into cups and microwave. For strawberries, hull and cut into fourths. Put in baking dish, sprinkle with sugar, lemon juice, add a spent vanilla pod and bake till very soft but still holding shape. Then add lemon zest and stir to cool down. For lime cream, add cream, creme fraiche, sugar, lime zest, bit of lime juice to chilled bowl, whisk. Coat basil leaves in whipped egg white and finely granulated sugar and dry on wire rack til crisp. Plate dish by tearing cake into irregular chunks, scattered on plate with strawberries strewn about with loose quenelles of whipped cream and a few basil leaves on top.

[@obuibodj]

Speaking of constraints, Ezra Pound wrote, "Poetry is a centaur." Anyone can learn to take their time and fire and arrow at their leisure. That's prose. Poetry requires you to adhere to forms; you have to fire an arrow whilst having the lower body of a horse. Constraints give shape to your ideas, so they don't spill out entropically, and working inside of them gives a context to your creation.

[@recchem3268]

You just hit on everything I'm going through and doing right now. Just got my first head position and am doing my first own tasting dinner Monday. 2 days ago made the whole menu and was very overwhelmed and didn't know what to do. Decided on a fusion dish. For one of them and it came out great! Thai peanut curry arancini. Thanks for the video

[@MrCodyBlaine]

Hey Justin! I’m really enjoying your videos. This one, in particular, I’m definitely onboard with. Acidity is THE crucial element in the balance of flavors. Growing up in Tennessee, in the BBQ country between the Carolinas and Memphis, absolutely hammered the importance of smoke and vinegar into my palette early on. Having cooked my way through the belly of New Orleans for the last decade has also reinforced this concept, in that nearly every traditional New Orleans dish would not be complete without a lemon wedge and a bottle of hot sauce.

[@matthewreeks6323]

This whole video was made because Justin needs an idea for a new corn dish.

[@jayasetiawan7172]

I have been a chef for a 2 years now, am loving it..feeling more inspired after watching a couple of your videos. your channel is very insightful (: keep up the good work

[@mihir1997]

For starters I would cut strips/pieces of the corn off the cob and char half of them and season. I would then steam the other half, toss them in bit of unsalted butter and season. I would also grate and lightly toast some coconut. Next I would dice up some avocado, halve some cherry tomatoes and chop up some cilantro. I would combine all these ingredients in a bowl, squeeze in some lime juice, and season with salt and pepper (maybe a touch of cayenne or other spicy chili powder depending on the crowd). Serve this with a couple of simple shrimp skewers (shrimp, garlic, salt and pepper) for a great "summery" lunch.

[@garygonzalez813]

I would roast the corn and with the husk I would toast it till it’s char, with that char I would make a aioli with it with cumin and garlic and lemon juice. Plate the roasted corn of the cob on a smear of the the char husk aioli and top off with queso fresco and Tajin. (Mexican spice which we use on our street corn)

[@thicatarinozzi]

justin, thanks for the video! i was looking all day for a video that explain about the combination of all 5 tastes. Can you do a video about texture for the food? how to play with liquid, solid, soft, crunchy and others if any. Thank you again

[@veskinio]

Thank you Justin for the educational videos you make. Defenetely I want to be more professional in the future. Keep it up same way.

[@TheCooksTV]

@Justin Khana ur videos are an inspiration man keep it up your enthusiasm reinvigorates my passion for cooking thanks man

[@Jakemealer]

Great video my guy- by far one of my favorites!

[@olorcain]

I have been diving into making ramen and I took a bit of corn lightly sauteed in a bit of sesame oil to top on my ramen and it was super tasty!

[@anirudhakapadia4279]

Justin, you are one of the smartest people I know........so many ideas, so many tips, my mind is blown.

[@brendanmackinnon7879]

Culinary artistry is also a tried and true book for pairing flavours. And helping to plan a menu if I'm looking to do something different

[@joshuazacharias6993]

really enjoyed this video! needed it. thanks justin!