I care about the constant refinement and compression.
The writing class I’d like to teach
Jason Fried

It could also be an interesting point applied to cooking. Sometimes the most elaborate platters, with multiple ingredients, textures, flavors and aromas are brilliant. But with so much, you lose the essence of the main ingredients, the core that you want to bring out. I love the cook that is bold enough to deliver something simple to bring out the main ingredient without over-dressing.

Imagine your angle applied to a cooking course Jason Fried. Refine the recipe to bring out the essence.