First, I paint the story of the dish on the plate, not just on the menu. I use colors that jump—think of fresh herbs like bright green, a splash of beet for deep reds, a drizzle of citrus glaze to pop. I layer textures: a crisp crust, a silky center, a crunchy topping that snaps when you bite. I season with intention, letting each spice sing its own note so the whole melody hooks the palate. Then I let the aroma lead the way—nothing seduces better than the scent of caramelized onions or fresh herbs. Finally, I give it a name that feels like a promise, a little tease that makes people imagine themselves in the moment. When the plate looks like a piece of art and the taste feels like a secret shared, it doesn’t need selling, it sells itself.