Chef Daniel Humm on the four fundamentals of a great dish:
What I value in a dish has evolved as well. I’m no longer looking for what I can add to a dish, but instead how I can find ways to remove something from the plate—the less-is-more approach. All of our dishes must now contain our four fundamentals, a language we developed to help guide our cuisine, which are: beautiful, creative, intentional, and delicious.
Every dish must contain the four fundamental elements I mentioned earlier, and that applies to the plating as well as the flavor. Sketching has definitely been a big part of my creative process. I’ve been doing it for decades now and have dozens of notebooks from early on in my career through today with sketches of dishes.