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skills/chef-assistant/SKILL.md

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+---
+name: chef-assistant
+description: Use when cooking or planning meals, troubleshooting recipes, learning culinary techniques (knife skills, sauces, searing), understanding food science (Maillard reaction, emulsions, brining), building flavor profiles (salt/acid/fat/heat balance), plating and presentation, exploring global cuisines and cultural food traditions, diagnosing taste problems, requesting substitutions or pantry hacks, planning menus, or when users mention cooking, recipes, chef, cuisine, flavor, technique, plating, food science, seasoning, or culinary questions.
+---
+# Chef Assistant
+
+## Table of Contents
+- [Purpose](#purpose)
+- [When to Use](#when-to-use)
+- [What Is It?](#what-is-it)
+- [Workflow](#workflow)
+- [Common Patterns](#common-patterns)
+- [Guardrails](#guardrails)
+- [Quick Reference](#quick-reference)
+
+## Purpose
+
+Chef Assistant helps you cook with confidence by combining:
+
+- **Culinary technique** (knife skills, sauces, searing, braising)
+- **Food science** (why things work—Maillard, emulsions, brining)
+- **Flavor architecture** (salt, acid, fat, heat, sweet, bitter, umami, aroma, texture)
+- **Cultural context** (how cuisines solve similar problems)
+- **Home cooking pragmatism** (substitutions, shortcuts, pantry hacks)
+- **Presentation clarity** (plating principles for home cooks)
+
+This moves you from following recipes blindly to understanding principles, so you can improvise, troubleshoot, and create.
+
+## When to Use
+
+Use this skill when:
+
+- **Cooking guidance**: Step-by-step recipe execution with technique tips
+- **Technique learning**: Knife skills, sauces, searing, braising, baking fundamentals
+- **Flavor troubleshooting**: Dish too salty, sour, spicy, bitter, or greasy
+- **Menu planning**: Designing multi-course meals with flavor/texture progression
+- **Ingredient substitutions**: What to use when pantry is missing key ingredients
+- **Food science questions**: Why does brining work? What is Maillard reaction?
+- **Plating guidance**: How to present food with visual appeal
+- **Cultural exploration**: Learning about cuisines, traditional techniques, food history
+- **Recipe creation**: Developing new dishes based on flavor principles
+- **Scaling and timing**: Adjusting recipes or coordinating multi-dish timing
+
+Trigger phrases: "how do I cook", "recipe for", "why is my dish", "what can I substitute", "how to plate", "food science", "cuisine", "flavor balance", "too salty", "chef tips"
+
+## What Is It?
+
+Chef Assistant is a culinary guide that teaches cooking through principles, not just steps. Drawing from technique teachers (Pépin, Child, Kenji), food scientists (McGee, Sharma), and cultural explorers (Bourdain, Chang), it provides:
+
+1. **Why before how**: Science and rationale before steps
+2. **Flavor mixing board**: Balance 10 elements (salt, acid, fat, heat, sweet, bitter, umami, aroma, water, texture)
+3. **Sensory cues + precision**: "Sear until edges brown and smell nutty" + "145°F for medium"
+4. **Reproducible methods**: Ratios and templates (3:1 vinaigrette, 0.8-1.2% dry brine)
+5. **Cultural context**: How other cuisines approach similar challenges
+
+**Quick example:**
+
+**User asks**: "My chicken breast is always dry. What am I doing wrong?"
+
+**Chef Assistant response**:
+1. **Diagnosis**: Likely overcooked. Chicken breast has little fat, so it goes from juicy (145-150°F) to dry (165°F+) fast.
+2. **Technique fix**: Use meat thermometer, pull at 150-155°F (carryover brings to 160°F safe).
+3. **Flavor fix**: Dry brine (1% salt by weight, 6-24h) keeps it juicy.
+4. **Science**: Salt denatures proteins, allowing them to hold more water during cooking.
+5. **Texture add**: Finish with crispy skin or crunchy topping for contrast.
+6. **Cultural reference**: Japanese yakitori uses skin-on thighs for fat insurance; French paillard pounds thin to cook fast before drying.
+
+**Result**: User understands problem (overcooking), science (protein structure), solutions (temp + brine), and context.
+
+## Workflow
+
+Copy this checklist and track your progress:
+
+```
+Chef Assistant Progress:
+- [ ] Step 1: Define cooking goal and constraints
+- [ ] Step 2: Identify key techniques and principles
+- [ ] Step 3: Build flavor architecture
+- [ ] Step 4: Plan texture and contrast
+- [ ] Step 5: Execute with sensory cues and precision
+- [ ] Step 6: Plate and present with intention
+```
+
+**Step 1: Define cooking goal**
+
+Specify what you're making, dietary constraints, equipment available, skill level, and time budget. Identify if goal is recipe execution, technique learning, flavor troubleshooting, menu planning, or cultural exploration.
+
+**Step 2: Identify techniques**
+
+Break down required techniques (knife cuts, searing, emulsions, braising). Explain why each technique matters and provide sensory cues for success. Reference [resources/template.md](resources/template.md) for technique breakdowns.
+
+**Step 3: Build flavor architecture**
+
+Layer flavors in stages:
+- **Baseline**: Cook aromatics (onions, garlic), toast spices, develop fond
+- **Season**: Salt at multiple stages (not just end)
+- **Enrich**: Add fat (butter, oil, cream) for body and carrying aroma
+- **Contrast**: Balance with acid, heat, or bitter
+- **Finish**: Fresh herbs, citrus zest, flaky salt, drizzle
+
+See [resources/methodology.md](resources/methodology.md#flavor-systems) for advanced flavor pairing.
+
+**Step 4: Plan texture**
+
+Every dish should have at least one contrast:
+- **Crunch vs cream**: Crispy shallots on creamy soup
+- **Hot vs cold**: Warm pie with cold ice cream
+- **Soft vs chewy**: Tender braised meat with crusty bread
+- **Smooth vs chunky**: Pureed sauce with coarse garnish
+
+**Step 5: Execute with precision**
+
+Provide clear steps with both sensory cues and measurements:
+- **Sensory**: "Sear until deep golden and smells nutty"
+- **Precision**: "145°F internal temp, 3-4 min per side"
+- **Timing**: Mise en place order, multitasking flow
+- **Checkpoints**: Visual, aroma, sound, texture markers
+
+**Step 6: Plate and present**
+
+Apply plating principles:
+- **Color**: Contrast (green herb on brown meat)
+- **Height**: Build vertical interest
+- **Negative space**: Don't crowd the plate
+- **Odd numbers**: 3 or 5 items, not 4 or 6
+- **Restraint**: Less is more, showcase hero ingredient
+
+Self-assess using [resources/evaluators/rubric_chef_assistant.json](resources/evaluators/rubric_chef_assistant.json). **Minimum standard**: Average score ≥ 3.5.
+
+## Common Patterns
+
+**Pattern 1: Recipe Execution with Technique Teaching**
+- **Goal**: Cook a specific dish while learning transferable skills
+- **Approach**: Provide recipe with embedded technique explanations (why we sear, why we rest meat, why we add acid)
+- **Key elements**: Mise en place checklist, timing flow, sensory cues + precision temps, technique sidebars
+- **Output**: Completed dish + understanding of 2-3 techniques applicable to other recipes
+- **Example**: Making pan-seared steak → learn Maillard reaction, resting for juice redistribution, pan sauce from fond
+
+**Pattern 2: Flavor Troubleshooting**
+- **Goal**: Fix dish that tastes off (too salty, sour, flat, greasy)
+- **Approach**: Diagnose imbalance, explain why it happened, provide corrective actions
+- **Key framework**: Salt/acid/fat/heat/sweet/bitter/umami balance wheel
+- **Corrections**:
+  - Too salty → bulk/dilute, acid, fat
+  - Too sour → fat, sweet, salt
+  - Too spicy → dairy, sweet, starch
+  - Flat/boring → salt first, then acid or umami
+  - Too greasy → acid + salt + crunch
+- **Output**: Rescued dish + understanding of flavor balance
+- **Example**: Soup too salty → add unsalted stock (bulk), squeeze lemon (acid masks salt), swirl in cream (fat softens)
+
+**Pattern 3: Technique Deep Dive**
+- **Goal**: Master specific technique (knife skills, mother sauces, emulsions, braising)
+- **Approach**: Explain principle, demonstrate technique, provide practice path
+- **Structure**: Why it matters → science/mechanics → step-by-step → common mistakes → practice exercises
+- **Output**: Reproducible technique skill
+- **Example**: Emulsions (vinaigrette, mayo, hollandaise) → explain emulsification (fat suspended in water via emulsifier) → show whisking technique → troubleshoot breaking → practice progression
+
+**Pattern 4: Menu Planning with Progression**
+- **Goal**: Design multi-course meal with intentional flavor/texture progression
+- **Approach**: Map courses for variety in flavor intensity, temperature, texture, cooking method
+- **Progression principles**:
+  - Light → heavy (don't peak too early)
+  - Fresh → rich (acid/herbs early, fat/umami later)
+  - Texture variety (alternate crispy, creamy, chewy)
+  - Palate cleansers (sorbet between courses)
+- **Output**: Balanced menu with timing plan
+- **Example**: 4-course dinner → bright salad with citrus vinaigrette → seafood with white wine sauce → braised short rib with root vegetables → light citrus tart
+
+**Pattern 5: Cultural Cooking Exploration**
+- **Goal**: Learn cuisine through its principles, not just recipes
+- **Approach**: Identify flavor base, core techniques, ingredient philosophy, cultural context
+- **Elements**: Aromatic base (mirepoix, sofrito, trinity), signature spices, cooking methods, meal structure
+- **Output**: Understanding of cuisine's logic + 2-3 signature recipes
+- **Example**: Thai cuisine → balance sweet/sour/salty/spicy in every dish, use fish sauce for umami, emphasize fresh herbs, contrasting textures (crispy + soft)
+
+## Guardrails
+
+**Critical requirements:**
+
+1. **Salt at multiple stages**: Don't season only at end. Season proteins before cooking (dry brine or salt 30min+ ahead), season base aromatics, season sauce, finish with flaky salt for texture.
+
+2. **Use meat thermometer**: Visual cues alone are unreliable. Invest in instant-read thermometer. Pull temps: chicken 150-155°F (carries to 160°F), pork 135-140°F (medium), steak 125-130°F (medium-rare), fish 120-130°F depending on type.
+
+3. **Taste as you go**: Adjust seasoning incrementally. Add salt/acid/fat in small amounts, taste, repeat. Can't un-salt, but can always add more.
+
+4. **Mise en place before heat**: Prep everything before you start cooking. Dice all vegetables, measure spices, prep aromatics. High-heat cooking moves fast—no time to chop mid-sear.
+
+5. **Control heat**: Most home cooks cook too hot. High heat for searing only. Medium for sautéing aromatics. Low for sauces and gentle cooking. Preheat pans properly (water droplet test).
+
+6. **Rest meat after cooking**: Allow proteins to rest 5-10 min after cooking (longer for roasts). Juices redistribute, carryover cooking completes. Tent with foil if worried about cooling.
+
+7. **Acid brightens**: If dish tastes flat despite salt, add acid (lemon, lime, vinegar, tomato). Acid wakes up flavors and balances richness.
+
+8. **Fat carries flavor**: Aroma compounds are fat-soluble. Toast spices in oil/butter to release flavor. Finish sauces with fat for body and sheen.
+
+**Common pitfalls:**
+
+- ❌ **Overcrowding pan**: Creates steam, not sear. Leave space between items. Cook in batches if needed.
+- ❌ **Moving food too much**: Let it sit to develop crust. Don't flip steak 10 times—flip once.
+- ❌ **Cold ingredients into hot pan**: Bring meat to room temp (30-60 min) before searing. Cold center = overcooked outside.
+- ❌ **Using dull knives**: Dull knives slip and are dangerous. Sharp knives cut cleanly with control. Hone regularly, sharpen periodically.
+- ❌ **Ignoring carryover cooking**: Meat continues cooking after removal from heat. Pull 5-10°F below target temp.
+- ❌ **Undersalting**: Most home cooking is undersalted. Professional rule: season boldly at each stage.
+
+## Quick Reference
+
+**Key resources:**
+
+- **[resources/template.md](resources/template.md)**: Recipe template, technique breakdown template, flavor troubleshooting guide, menu planning template, plating guide
+- **[resources/methodology.md](resources/methodology.md)**: Advanced cooking science, professional techniques, flavor pairing systems, cultural cooking methods, advanced troubleshooting
+- **[resources/evaluators/rubric_chef_assistant.json](resources/evaluators/rubric_chef_assistant.json)**: Quality criteria for cooking guidance and execution
+
+**Quick ratios and formulas:**
+
+- **Vinaigrette**: 3:1 oil:acid + mustard emulsifier + salt (thin with water to taste)
+- **Pan sauce**: Fond + ¼-½ cup liquid → reduce by half → swirl 1-2 Tbsp cold butter → acid/herb
+- **Quick pickle**: 1:1:1 water:vinegar:sugar + 2-3% salt
+- **Dry brine**: 0.8-1.2% salt by weight (fish 30-90 min, chicken 6-24h, roasts 24-48h)
+- **Pasta water ratio**: 1% salt by weight (10g salt per liter water)
+- **Roux ratio**: Equal parts fat and flour by weight (melt fat, whisk in flour, cook 2-10 min depending on color)
+
+**Typical workflow time:**
+
+- Recipe execution guidance: 5-15 minutes (depending on recipe complexity)
+- Technique teaching: 10-20 minutes (includes explanation + practice guidance)
+- Flavor troubleshooting: 5-10 minutes (diagnosis + corrections)
+- Menu planning: 15-30 minutes (multi-course with timing)
+- Cultural cuisine exploration: 20-40 minutes (principles + 2-3 recipes)
+
+**When to escalate:**
+
+- Advanced pastry (tempering chocolate, laminated doughs)
+- Molecular gastronomy (spherification, sous vide precision)
+- Professional butchery and charcuterie
+- Large-scale catering logistics
+- Specialized dietary needs (medical diets, severe allergies)
+→ Consult specialized culinary resources or professionals
+
+**Inputs required:**
+
+- **Cooking goal**: What you want to make or learn
+- **Constraints**: Dietary, equipment, time, skill level
+- **Current state** (if troubleshooting): What's wrong with dish
+- **Ingredients available**: What you're working with
+
+**Outputs produced:**
+
+- `chef-assistant-guide.md`: Complete cooking guide with recipe, techniques, flavor architecture, plating guidance, and cultural context

skills/chef-assistant/resources/evaluators/rubric_chef_assistant.json

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+{
+  "criteria": [
+    {
+      "name": "Flavor Architecture & Balance",
+      "description": "Is the flavor profile well-balanced across salt, acid, fat, heat, sweet, bitter, umami, and aroma?",
+      "scoring": {
+        "1": "Single-dimensional flavor. No balance attempted. Missing key elements (e.g., no acid to balance richness, no salt depth). Tastes flat or overwhelming in one dimension.",
+        "3": "Basic balance attempted. Salt and acid present but may not be fully integrated. Some flavor elements considered. Could be more nuanced or layered.",
+        "5": "Exemplary balance: salt at multiple stages, acid brightens without dominating, fat carries aroma, umami provides depth, texture provides contrast. Flavors build in layers (baseline → season → enrich → contrast → finish). Each element supports others."
+      }
+    },
+    {
+      "name": "Technique Execution & Precision",
+      "description": "Are cooking techniques properly executed with attention to timing, temperature, and sensory cues?",
+      "scoring": {
+        "1": "Poor technique execution. Overcooking, under-seasoning, or improper heat control evident. No use of thermometer or sensory checkpoints. Timing haphazard.",
+        "3": "Adequate technique. Basic execution (searing, sautéing) performed but may lack refinement. Some attention to temperature and timing. Could use more precision or sensory awareness.",
+        "5": "Professional technique execution. Proper searing (high heat, dry surface, crust development), accurate temperature control (thermometer used, pull temps correct), sensory checkpoints applied (smell, color, sound, texture). Timing orchestrated for multi-component dishes. Resting, carryover cooking understood."
+      }
+    },
+    {
+      "name": "Texture & Contrast",
+      "description": "Does the dish incorporate textural variety and contrast (crispy/creamy, hot/cold, soft/chewy)?",
+      "scoring": {
+        "1": "Single texture throughout. No contrast (all soft, all mushy). Monotonous mouthfeel. No consideration of textural elements.",
+        "3": "Some textural variety. One contrast present (e.g., crispy topping on soft base). Could be more intentional or pronounced.",
+        "5": "Deliberate textural architecture: at least one clear contrast (crispy shallots on creamy soup, crunchy slaw with tender meat, hot protein with cold sauce). Multiple textures create sensory excitement. Textural elements added at proper time (crispy elements at end to preserve crunch)."
+      }
+    },
+    {
+      "name": "Science & Rationale",
+      "description": "Is the cooking approach grounded in food science with clear explanations of why techniques work?",
+      "scoring": {
+        "1": "No scientific rationale provided. Instructions are rote steps without explanation. No understanding of Maillard, protein denaturation, emulsification, or other key concepts.",
+        "3": "Basic science mentioned. Some explanations for techniques (e.g., 'sear for crust'). Could go deeper into mechanisms (why protein denatures, how emulsions form).",
+        "5": "Comprehensive scientific grounding: Maillard reaction explained (temp, dry surface, browning), protein denaturation stages (120-180°F), emulsification technique (slow oil addition, emulsifier role), starch gelatinization, carryover cooking. Science informs technique choices and troubleshooting."
+      }
+    },
+    {
+      "name": "Seasoning Strategy",
+      "description": "Is seasoning (salt, acid, fat) applied strategically at multiple stages, not just at the end?",
+      "scoring": {
+        "1": "Single-stage seasoning (only at end). Undersalted or oversalted. No acid balance. Fat not used to carry flavor. No tasting and adjustment protocol.",
+        "3": "Basic seasoning strategy. Salt added at beginning and end. Acid or fat considered. Some tasting, but could be more systematic.",
+        "5": "Multi-stage seasoning: salt proteins before cooking (dry brine or 30+ min ahead), season aromatics, season sauce throughout, finish with flaky salt. Acid added at end to brighten. Fat used to carry aroma (toast spices in oil). Taste-and-adjust protocol followed (small increments, taste, repeat)."
+      }
+    },
+    {
+      "name": "Mise en Place & Workflow",
+      "description": "Is proper mise en place practiced with organized prep, timing, and execution flow?",
+      "scoring": {
+        "1": "No mise en place. Ingredients not prepped before cooking starts. Scrambling to chop mid-sauté. Poor timing (components not ready simultaneously). Disorganized workflow.",
+        "3": "Basic mise en place. Most ingredients prepped ahead, but some gaps. Timing mostly works out. Could be more organized or efficient.",
+        "5": "Professional mise en place discipline: all ingredients prepped and arranged in cooking order before heat applied, timing backwards-planned from service time, multitasking and orchestration evident (oven and stovetop used efficiently), holding strategies for components, last-minute tasks clearly identified."
+      }
+    },
+    {
+      "name": "Plating & Presentation",
+      "description": "Is the dish plated with attention to color, height, negative space, and visual appeal?",
+      "scoring": {
+        "1": "No plating consideration. Food dumped on plate. Overcrowded, no negative space. Dirty rim. No garnish or finish. Visually unappealing.",
+        "3": "Basic plating. Components arranged, not dumped. Some attention to color or placement. Clean rim. Could use more height, negative space, or intentional garnish.",
+        "5": "Intentional plating: color contrast (green herb on brown protein), height built (not flat), negative space (clean rim, not overcrowded), odd numbers (3 or 5 elements), restraint (hero ingredient showcased), finishing touches (flaky salt, oil drizzle, fresh herb at end)."
+      }
+    },
+    {
+      "name": "Cultural Context & Authenticity",
+      "description": "Is cultural context provided when relevant, with respect for traditional techniques and flavors?",
+      "scoring": {
+        "1": "No cultural context. Techniques or ingredients used without understanding origin or significance. Inauthentic or disrespectful adaptations. Food stripped of story.",
+        "3": "Basic cultural awareness. Origin mentioned. Some traditional techniques acknowledged. Could provide more depth or context.",
+        "5": "Rich cultural context: origin of dish or technique explained, traditional approach honored, variations across regions noted, cultural significance shared (when dish is eaten, what it represents). Adaptations made thoughtfully with awareness of trade-offs. Food treated as story and connection, not just flavor."
+      }
+    },
+    {
+      "name": "Troubleshooting & Problem-Solving",
+      "description": "Are clear troubleshooting strategies provided for common problems (too salty, flat, broken sauce)?",
+      "scoring": {
+        "1": "No troubleshooting guidance. If something goes wrong, no recovery strategy. Doesn't anticipate common problems. No diagnostic framework.",
+        "3": "Basic troubleshooting. Some common problems addressed (e.g., 'add lemon if flat'). Could be more systematic or comprehensive in problem diagnosis and correction.",
+        "5": "Comprehensive troubleshooting framework: diagnostic tree for flavor imbalances (salt → acid → fat → umami sequence), corrective actions with ratios (½ tsp acid, 1-2 Tbsp butter), emulsion rescue techniques, burnt vs. charred distinction, sauce breaking recovery. Prevention strategies included."
+      }
+    },
+    {
+      "name": "Substitutions & Adaptability",
+      "description": "Are ingredient substitutions and adaptations provided for dietary needs, pantry constraints, or preferences?",
+      "scoring": {
+        "1": "No substitutions offered. Rigid recipe. No adaptations for dietary restrictions, missing ingredients, or skill levels. Not accessible.",
+        "3": "Basic substitutions mentioned. Some alternatives for key ingredients. Could offer more options or explain impact of substitutions on flavor/texture.",
+        "5": "Flexible and adaptable: comprehensive substitutions with ratios (butter → olive oil at 75% amount, garlic powder ⅛ tsp per clove), dietary adaptations (dairy-free, gluten-free options), scaling guidance (up and down), skill-level modifications (shortcuts for weeknights, advanced techniques for enthusiasts). Impact of substitutions explained (flavor, texture differences)."
+      }
+    }
+  ],
+  "minimum_score": 3.5,
+  "guidance_by_cooking_type": {
+    "Recipe Creation": {
+      "target_score": 4.2,
+      "focus_criteria": [
+        "Flavor Architecture & Balance",
+        "Technique Execution & Precision",
+        "Seasoning Strategy"
+      ],
+      "key_requirements": [
+        "Complete mise en place list with prep notes",
+        "Multi-stage seasoning (not just end)",
+        "Sensory cues + precision temps/times",
+        "Flavor balance across salt/acid/fat/umami",
+        "At least one texture contrast",
+        "Troubleshooting guidance included",
+        "Substitutions for key ingredients"
+      ],
+      "common_pitfalls": [
+        "Single-stage seasoning (only salting at end)",
+        "No sensory checkpoints (only times, no 'golden brown and fragrant')",
+        "Missing texture contrast (all soft or all crunchy)",
+        "No troubleshooting (what if too salty, flat, overcooked?)",
+        "Rigid recipe (no substitutions or adaptations)"
+      ]
+    },
+    "Technique Teaching": {
+      "target_score": 4.3,
+      "focus_criteria": [
+        "Technique Execution & Precision",
+        "Science & Rationale",
+        "Troubleshooting & Problem-Solving"
+      ],
+      "key_requirements": [
+        "Explain WHY technique matters (principle before steps)",
+        "Food science grounded (Maillard, denaturation, emulsification)",
+        "Step-by-step with sensory cues at each stage",
+        "Common mistakes identified with prevention strategies",
+        "Practice progression (beginner → intermediate → advanced)",
+        "Related techniques noted (when to use which)"
+      ],
+      "common_pitfalls": [
+        "Steps without rationale ('do this because I said so')",
+        "No sensory cues (only temps, no visual/aroma/sound indicators)",
+        "Missing common mistakes section (learners repeat same errors)",
+        "No practice progression (thrown into deep end)",
+        "Technique taught in isolation (no connection to broader cooking)"
+      ]
+    },
+    "Flavor Troubleshooting": {
+      "target_score": 4.0,
+      "focus_criteria": [
+        "Flavor Architecture & Balance",
+        "Troubleshooting & Problem-Solving",
+        "Seasoning Strategy"
+      ],
+      "key_requirements": [
+        "Diagnostic framework (identify primary imbalance first)",
+        "Corrective actions with specific amounts (½ tsp acid, 1-2 Tbsp butter)",
+        "Prioritized fixes (Priority 1, 2, 3 sequence)",
+        "Explanation of why correction works (acid masks salt, fat softens)",
+        "Prevention strategy for future (salt at multiple stages, taste as you go)",
+        "Salvage strategies if beyond fixing (repurpose, dilute, companion pairing)"
+      ],
+      "common_pitfalls": [
+        "Vague corrections ('add more seasoning' without specifics)",
+        "No diagnostic framework (throwing random fixes at problem)",
+        "Missing prevention guidance (doesn't help avoid problem next time)",
+        "No salvage strategy (when dish is beyond fixing)",
+        "Ignoring multiple imbalances (only addressing salt, missing acid/fat)"
+      ]
+    },
+    "Menu Planning": {
+      "target_score": 3.9,
+      "focus_criteria": [
+        "Flavor Architecture & Balance",
+        "Texture & Contrast",
+        "Mise en Place & Workflow"
+      ],
+      "key_requirements": [
+        "Flavor progression across courses (light → heavy, acid → rich → sweet)",
+        "Texture variety (alternate crispy, creamy, tender, crunchy)",
+        "Temperature variety (cold → hot → hot → cold)",
+        "Cooking method diversity (raw, sautéed, braised, baked)",
+        "Timing plan (backwards from service time)",
+        "Prep schedule (day before, morning of, 2h before, last minute)",
+        "Holding strategies and contingency plans"
+      ],
+      "common_pitfalls": [
+        "No flavor progression (all heavy, or all rich, or no acid breaks)",
+        "Texture repetition (everything soft, or everything crispy)",
+        "Poor timing (everything needs oven simultaneously)",
+        "No prep schedule (scrambling at service time)",
+        "Missing contingency plans (no backup if dish fails)"
+      ]
+    },
+    "Cultural Cooking": {
+      "target_score": 4.1,
+      "focus_criteria": [
+        "Cultural Context & Authenticity",
+        "Flavor Architecture & Balance",
+        "Technique Execution & Precision"
+      ],
+      "key_requirements": [
+        "Origin and cultural significance explained",
+        "Traditional techniques honored and explained",
+        "Regional variations noted",
+        "Flavor philosophy of cuisine (Thai balance, Japanese umami, French refinement)",
+        "Key ingredients and their roles (fish sauce in Thai, dashi in Japanese)",
+        "Respectful adaptations (if substitutions needed, acknowledge trade-offs)",
+        "Food as story (when eaten, what it represents)"
+      ],
+      "common_pitfalls": [
+        "No cultural context (technique without origin or significance)",
+        "Inauthentic fusion (random mixing without understanding)",
+        "Ignoring traditional methods (shortcuts that lose essence)",
+        "Missing regional variations (cuisine treated as monolithic)",
+        "Substitutions without acknowledgment (authenticity claimed incorrectly)"
+      ]
+    }
+  },
+  "guidance_by_complexity": {
+    "Simple (Beginner)": {
+      "target_score": 3.5,
+      "characteristics": "1-2 techniques, 30 min or less, 5-10 ingredients, forgiving (hard to ruin), minimal equipment",
+      "focus": "Core technique execution (searing, sautéing), basic flavor balance (salt + acid + fat), one texture contrast, mise en place practice",
+      "examples": "Pan-seared chicken breast with lemon butter sauce, simple vinaigrette salad, roasted vegetables, pasta with garlic oil",
+      "scoring_priorities": [
+        "Technique Execution (proper heat, sensory cues)",
+        "Seasoning Strategy (multi-stage salting)",
+        "Troubleshooting (basic fixes for common problems)"
+      ]
+    },
+    "Moderate (Intermediate)": {
+      "target_score": 4.0,
+      "characteristics": "3-4 techniques, 45-90 min, 10-15 ingredients, some precision required, timing coordination needed",
+      "focus": "Multi-component dishes (protein + sauce + side), flavor layering (aromatics → seasoning → enriching), texture contrasts (2+), orchestration of timing",
+      "examples": "Pan-seared steak with pan sauce and roasted vegetables, risotto with sautéed mushrooms, braised chicken thighs with wine sauce",
+      "scoring_priorities": [
+        "Flavor Architecture (layered, balanced across elements)",
+        "Mise en Place & Workflow (timing coordination)",
+        "Texture & Contrast (intentional variety)"
+      ]
+    },
+    "Complex (Advanced)": {
+      "target_score": 4.3,
+      "characteristics": "5+ techniques, 2-4 hours or multi-day, 15+ ingredients, precision critical, advanced methods (sous vide, fermentation, emulsions)",
+      "focus": "Advanced techniques (emulsions, braising, confit), complex flavor profiles (5+ elements balanced), multi-course orchestration, plating finesse, cultural authenticity",
+      "examples": "Duck confit with orange gastrique and roasted root vegetables, beef Wellington, multi-course tasting menu, mole sauce from scratch",
+      "scoring_priorities": [
+        "Science & Rationale (deep understanding of mechanisms)",
+        "Cultural Context (authenticity and respect)",
+        "Plating & Presentation (restaurant-quality finesse)",
+        "All criteria should score 4+ for complex dishes"
+      ]
+    }
+  },
+  "common_failure_modes": [
+    {
+      "failure": "Single-stage seasoning (only at end)",
+      "symptom": "Dish tastes flat despite adding salt at end. Protein bland on inside. Sauce flavor sits 'on top' rather than integrated.",
+      "detection": "Check when salt is added. If only at end, that's the issue. Ask: 'Did you salt the protein before cooking? Did you season the aromatics?'",
+      "fix": "Multi-stage seasoning: (1) Salt proteins 30+ min before cooking (or dry brine), (2) season aromatics as they cook, (3) season sauce throughout cooking, (4) finish with flaky salt for texture. Salt penetrates over time, so early salting = deeper flavor."
+    },
+    {
+      "failure": "No texture contrast (monotonous mouthfeel)",
+      "symptom": "Dish is one texture throughout: all soft (mashed potatoes + braised meat + creamy sauce), all crunchy, or all mushy. Boring to eat despite good flavor.",
+      "detection": "Assess textures in dish. Is there variety? Crispy/creamy, hot/cold, soft/chewy, smooth/chunky contrasts present?",
+      "fix": "Add contrasting element: crispy shallots on creamy soup, toasted nuts on soft vegetables, crusty bread with tender braise, cold crème fraîche on hot soup, crunchy slaw with soft pulled pork. Add crispy elements at end to preserve crunch."
+    },
+    {
+      "failure": "Overcooking protein (dry, tough meat)",
+      "symptom": "Chicken breast dry, steak gray throughout, fish falling apart. Overcooked beyond target temp.",
+      "detection": "Check if thermometer used. What pull temp? Was carryover cooking (5-10°F rise) accounted for? Visual cues alone are unreliable.",
+      "fix": "Use instant-read thermometer. Pull 5-10°F below target: chicken breast 150-155°F (carries to 160°F), steak 125-130°F for medium-rare, fish 120-125°F. Rest protein 5-10 min (tented with foil). Prevent: Dry brine (salt 6-24h ahead) helps retain moisture."
+    },
+    {
+      "failure": "Flat flavor despite salt (missing acid or umami)",
+      "symptom": "Dish adequately salted but still tastes flat, one-dimensional, or boring. No brightness or depth.",
+      "detection": "Salt present, but dish lacks excitement? Likely missing acid (lemon, vinegar) or umami (parmesan, soy, mushroom, tomato). Ask: 'Is there acid to brighten? Umami for depth?'",
+      "fix": "Add acid first (½ tsp lemon juice or vinegar), taste. If still flat, add umami (1 Tbsp parmesan, ½ tsp soy sauce, or 1 tsp tomato paste). Fresh herbs or citrus zest also add aroma (perception of flavor)."
+    },
+    {
+      "failure": "Broken emulsion (sauce separates or curdles)",
+      "symptom": "Vinaigrette separates into oil and vinegar layers. Hollandaise curdles. Butter sauce breaks into greasy pool. Mayo turns to liquid.",
+      "detection": "Sauce looks separated, greasy, or curdled rather than smooth and cohesive. Did oil get added too fast? Was heat too high (hollandaise)? Was it over-whisked?",
+      "fix": "Rescue: Start with fresh emulsifier in clean bowl (egg yolk for hollandaise/mayo, mustard for vinaigrette). Slowly whisk broken sauce back in (dropwise at first, then faster). For butter sauce: lower heat, add cold butter gradually. Prevention: Add fat slowly, don't overheat."
+    },
+    {
+      "failure": "Overcrowding pan (steaming instead of searing)",
+      "symptom": "Protein gray and steamed rather than golden-brown seared. No crust, no fond in pan. Mushrooms release water and become soggy.",
+      "detection": "Check pan: Are items touching each other with no space? Is there steam visible? Food releases liquid and doesn't brown.",
+      "fix": "Leave space between items (at least ½ inch). Cook in batches if needed. Ensure pan is hot before adding food (water droplet test: droplet should sizzle and evaporate in 2-3 sec). Pat protein dry before searing. Use large pan or multiple pans for batch cooking."
+    },
+    {
+      "failure": "Poor mise en place (scrambling mid-cook)",
+      "symptom": "Chopping garlic while onions burn. Measuring spices while sauce reduces too much. Ingredients not ready when needed. High-heat cooking becomes chaotic.",
+      "detection": "Is cook scrambling to prep mid-execution? Are things burning or overcooking while other tasks are completed?",
+      "fix": "Prep all ingredients before heat is applied: dice all vegetables, measure all spices, prepare all aromatics, bring proteins to room temp. Arrange in cooking order (left to right). Read recipe completely before starting. For high-heat cooking (stir-fry, searing), absolutely everything must be prepped first."
+    },
+    {
+      "failure": "No carryover cooking consideration (overshooting target temp)",
+      "symptom": "Pulled protein at target temp (e.g., 130°F for medium-rare), but after resting it's 140°F (medium). Overshot doneness.",
+      "detection": "Check what temp protein was pulled vs. final temp after resting. Was it pulled at target or 5-10°F below?",
+      "fix": "Pull 5-10°F below target temp: steak at 125-130°F for 135°F final (medium-rare), chicken at 150-155°F for 160°F final. Larger/thicker proteins have more carryover (10°F), smaller have less (5°F). Rest 5-10 min for steaks/chops, 10-20 min for roasts. Temp continues to rise during rest."
+    },
+    {
+      "failure": "Dirty rim or overcrowded plate (poor plating)",
+      "symptom": "Sauce drips on rim, food overcrowded with no negative space, flat presentation (no height), messy appearance. Looks institutional or careless.",
+      "detection": "Look at plate: Is rim clean? Is there negative space (1-inch border)? Is there height, or is everything flat? Too many elements crowded?",
+      "fix": "Clean rim with damp towel before service. Leave 1-inch negative space around food. Build height (stack or lean components). Use odd numbers (3 or 5 items, not even). Restraint: showcase hero ingredient, don't overcrowd. Color contrast (green herb on brown meat). Finish with flaky salt, oil drizzle, fresh herb."
+    },
+    {
+      "failure": "Ignoring cultural context (technique without understanding)",
+      "symptom": "Cuisine treated as recipe collection without understanding flavor philosophy. Inauthentic 'fusion' without respect for traditions. Missing cultural significance.",
+      "detection": "Is origin explained? Traditional techniques honored? Regional variations noted? Or is it just 'Asian-inspired' or 'Mexican-style' without depth?",
+      "fix": "Provide cultural context: where dish originates, traditional techniques (and why they matter), flavor philosophy of cuisine (Thai balance sweet/sour/salty/spicy, Japanese umami layering). Note regional variations. If adapting, acknowledge trade-offs. Treat food as story, not just flavor."
+    }
+  ]
+}

skills/chef-assistant/resources/methodology.md

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+# Chef Assistant - Advanced Methodology
+
+## 1. Food Science Fundamentals
+
+### Heat Transfer Methods
+
+**Conduction** (direct contact): Heat through molecular contact. Examples: Pan searing, grilling. Control: Surface temp (400-450°F for Maillard, 500°F+ for pizza). Preheat thoroughly, don't move food.
+
+**Convection** (fluid movement): Hot air/liquid circulates. Examples: Roasting, frying, boiling. Control: Oven/liquid temp, air circulation. Space items for airflow.
+
+**Radiation** (infrared): Energy as electromagnetic waves. Examples: Broiling, grilling over coals. Control: Distance from heat. Broil close for crust, far for gentle cooking.
+
+### Maillard Reaction
+
+**What**: Chemical reaction between amino acids and reducing sugars creating flavor compounds.
+
+**Requirements**: Temp 300-500°F (accelerates 310°F+), dry surface (moisture inhibits), slightly alkaline pH helps, time for complexity.
+
+**Applications**: Searing meat, roasting vegetables, toasting nuts/spices/bread, browning fond for sauces.
+
+**Optimization**: Dry brine proteins (draws moisture, concentrates surface proteins), high smoke-point fat (avocado, grapeseed, clarified butter), don't crowd pan (steam inhibits), let crust form before flipping.
+
+### Protein Denaturation
+
+**Process**: Heat causes proteins to unfold and bond, changing texture.
+
+**Temperature stages**: 120-130°F myosin denatures (rare steak), 140-150°F collagen shrinks squeezing water (drier), 160°F+ actin denatures (well-done, dry), 180°F+ collagen converts to gelatin (braising temp for tough cuts).
+
+**Implications**: Tender cuts cook to 125-145°F, tough cuts with collagen cook to 180°F+ (collagen → gelatin), fish 120-140°F (delicate), eggs 145°F whites set, 155°F yolks set, 180°F rubbery.
+
+**Techniques**: Brining (salt denatures proteins, allows water retention), marinades (acid denatures surface, can make mushy if too long), resting (proteins relax and reabsorb liquid).
+
+### Emulsions
+
+**Definition**: Suspension of one liquid in another (fat in water or vice versa).
+
+**Types**: Oil-in-water (vinaigrette, mayo, hollandaise), water-in-oil (butter).
+
+**Emulsifiers**: Lecithin (egg yolks, mustard), proteins (milk, egg whites), gums/starches.
+
+**Technique**: (1) Start with emulsifier, (2) add oil dropwise at first, (3) whisk vigorously, (4) can add faster once emulsion forms, (5) if breaks: start with fresh emulsifier, slowly whisk in broken emulsion.
+
+**Applications**: Vinaigrette (mustard emulsifier), mayonnaise (egg yolk), hollandaise (egg yolk + butter warm), pan sauce (butter emulsified into reduced liquid—monte au beurre), beurre blanc (butter into wine-vinegar reduction).
+
+### Starch Gelatinization
+
+**Process**: Starch granules absorb water and swell, thickening liquids.
+
+**Temp ranges**: 140-150°F granules begin swelling, 180-212°F full gelatinization (max thickness), 212°F+ boiling (granules rupture if over-stirred, losing thickness).
+
+**Applications**: Roux-based sauces (béchamel, velouté, gravy), corn starch slurries (stir-fries, pie fillings), rice/pasta cooking (starch releases into water, creates sauce body).
+
+**Technique**: Cold start for roux (cook flour in fat before liquid to avoid lumps), slurry for corn starch (mix with cold water before adding to hot), pasta water for sauce (starchy water emulsifies, helps cling).
+
+---
+
+## 2. Mother Sauces & Derivatives
+
+### Five Mother Sauces
+
+**1. Béchamel** (white): Milk + white roux. Ratio: 2 Tbsp roux per cup milk. Derivatives: Mornay (+ cheese), soubise (+ onions).
+
+**2. Velouté** (blond): Light stock (chicken/fish/veal) + blond roux. Ratio: 2 Tbsp roux per cup stock. Derivatives: Allemande (+ egg yolk + lemon), suprême (+ cream).
+
+**3. Espagnole** (brown): Brown stock + brown roux + tomato paste + mirepoix. Ratio: 3 Tbsp roux per cup stock. Derivatives: Demi-glace (+ reduced stock), bordelaise (+ red wine + shallots).
+
+**4. Tomato**: Tomatoes + aromatics + stock. Slow simmer to concentrate. Derivatives: Marinara (garlic + herbs), arrabbiata (+ chili).
+
+**5. Hollandaise** (emulsified butter): Egg yolks + melted butter + lemon. Gentle heat (double boiler), slow butter addition. Derivatives: Béarnaise (+ tarragon + shallots), maltaise (+ orange).
+
+### Modern Pan Sauce Formula
+
+**Template**: (1) Fond (brown bits after searing), (2) aromatics (shallots/garlic/thyme 30 sec), (3) deglaze (¼-½ cup wine/stock/juice, scrape fond, reduce by half), (4) enrich (swirl 1-2 Tbsp cold butter—monte au beurre), (5) finish (lemon juice + herbs + salt).
+
+**Variations**: Red wine sauce (red wine + beef stock + thyme), white wine sauce (white wine + chicken stock + tarragon), citrus sauce (OJ + stock + ginger), cream sauce (wine + stock → reduce → cream → reduce again).
+
+---
+
+## 3. Flavor Pairing Systems
+
+### The Flavor Mixing Board (10 Elements)
+
+**1. Salt**: Enhances all flavors, reduces bitterness. Types: Kosher (cooking), flaky (finishing), sea (complex). Dosage: 1-2% by weight. Timing: Multiple stages (proteins early, sauces throughout, finish at end).
+
+**2. Acid**: Brightens flavors, cuts richness, balances sweet. Types: Citrus (bright, aromatic), vinegar (clean, sharp), wine (complex), tomato (savory-acid). Dosage: Start ½ tsp, build. Timing: Add at end (heat dulls) or simmer to mellow.
+
+**3. Fat**: Carries aroma, creates body, balances acid/heat. Types: Butter (rich, milk solids), olive oil (fruity), cream (smooth), nuts (texture + fat). Timing: Toast spices in fat early, finish sauces with fat for sheen.
+
+**4. Heat/Spice**: Excitement, complexity. Types: Black pepper (sharp), chili (capsaicin), ginger (warm), wasabi (nasal). Dosage: Build slowly, can't remove. Timing: Toast early for depth, add raw for brightness.
+
+**5. Sweet**: Balances acid/bitter/spice, caramelization. Types: Sugar (clean), honey (floral), fruit (complex), mirin (savory-sweet). Dosage: Subtle in savory. Timing: Early for Maillard, late for balance.
+
+**6. Bitter**: Complexity, palate cleansing. Types: Charred vegetables, dark greens, coffee, dark chocolate. Dosage: Use restraint. Timing: Controlled charring, blanch to reduce bitterness.
+
+**7. Umami**: Savory depth, "fifth taste." Types: Glutamates (parmesan, tomato, soy), nucleotides (mushrooms, seafood, aged meats). Dosage: Layer multiple sources. Timing: Build throughout cooking.
+
+**8. Aroma**: 80% of flavor. Types: Herbs (fresh/dried), alliums (garlic/onion), citrus zest, spices. Dosage: Dried herbs early, fresh late. Timing: Fat-soluble (cook in oil), volatile (finish fresh).
+
+**9. Water/Liquid**: Carrier, dissolves, dilutes, creates texture. Types: Stock (umami), wine (acid + complexity), coconut milk (fat + sweet). Timing: Reduce to concentrate, add to thin.
+
+**10. Texture**: Mouthfeel, satisfaction. Types: Crispy, creamy, chewy, tender, crunchy, smooth. Dosage: At least one contrast per dish. Timing: Crispy elements added last (stay crisp).
+
+### Flavor Pairing Strategies
+
+**Complementary**: Ingredients share aroma compounds. Examples: Strawberry + basil (methyl cinnamate), chocolate + coffee (pyrazines), lamb + rosemary (terpenes).
+
+**Contrasting**: Opposing flavors create balance. Examples: Sweet + salty (salted caramel), rich + acid (fatty fish + lemon), spicy + sweet (Thai chili-lime-sugar).
+
+**Bridge ingredients**: Connect disparate flavors. Examples: Balsamic bridges strawberries and black pepper, miso bridges chocolate and berries, orange bridges beets and goat cheese.
+
+---
+
+## 4. Advanced Cooking Techniques
+
+### Dry-Brining
+
+**Principle**: Salt draws moisture out via osmosis, then protein reabsorbs with salt dissolved, seasoning deeply.
+
+**Benefits**: Even seasoning throughout, moisture retention during cooking, crispy skin (dry surface).
+
+**Method**: (1) Calculate 0.8-1.2% salt by weight (weigh protein × 0.01), (2) rub salt evenly, (3) place uncovered on rack in fridge, (4) wait (fish 30-90min, chicken/steak 6-24h, roasts 24-48h), (5) pat dry, cook (no additional salt).
+
+**Science**: Salt denatures surface proteins, breaking structure to hold more water.
+
+### Sous Vide
+
+**Principle**: Cook in vacuum-sealed bag in water bath at precise temp for even, edge-to-edge doneness.
+
+**Benefits**: Perfect doneness throughout, impossible to overcook (at target temp), tenderization over long times (tough cuts at 140-165°F for 24-72h).
+
+**Method**: (1) Season, seal in bag, (2) set water bath to target final temp (130°F for medium-rare), (3) cook (steaks 1-4h, chicken 1-3h, short ribs 48-72h), (4) sear after for crust (30 sec/side, screaming hot pan).
+
+**Limitations**: No Maillard crust (must sear after), requires equipment.
+
+### Confit
+
+**Principle**: Cook and preserve in fat at low temp (180-200°F) until tender, store in fat.
+
+**Traditional**: Duck confit (legs in duck fat 2-3h). **Modern**: Olive oil confit (garlic, tomatoes, fish at 180°F until tender).
+
+**Method**: (1) Season (salt, herbs), (2) submerge in fat, (3) cook low (180-200°F) until tender (1-3h duck, 30-60min fish/garlic), (4) cool in fat, store submerged (weeks in fridge), (5) reheat by crisping in oven.
+
+**Science**: Low temp tenderizes without drying, fat seals from oxygen (preservation).
+
+### Braising
+
+**Principle**: Sear for crust, then slow-cook partially submerged in liquid until collagen converts to gelatin.
+
+**Ideal for**: Tough cuts with collagen (short ribs, shanks, brisket, pork shoulder).
+
+**Method**: (1) Sear all sides (Maillard, fond), (2) sauté mirepoix, (3) deglaze with wine (scrape fond), (4) add stock (halfway up protein), herbs, cover, 275-325°F oven, (5) cook 2-4h until fork-tender (collagen → gelatin at 180°F+), (6) remove protein, reduce liquid to sauce.
+
+**Science**: Collagen breaks into gelatin at 180°F+, requires time. Sauce is rich and glossy.
+
+### Fermentation
+
+**Principle**: Microbes transform ingredients, creating complex flavors (umami, acid, funk).
+
+**Common applications**: Lacto-fermentation (vegetables + salt → lactic acid, sauerkraut/kimchi), koji fermentation (rice + *Aspergillus oryzae* → miso/soy sauce), wild fermentation (sourdough).
+
+**Quick ferment** (3-7 days): (1) Submerge vegetables in 2-3% salt brine (20-30g per liter water), (2) keep submerged (weight down), (3) room temp loosely covered, (4) taste daily (tangier over time), (5) refrigerate when desired.
+
+**Benefits**: Umami, probiotic, shelf-stable, complex acid.
+
+---
+
+## 5. Cultural Cooking Methods
+
+### French Classical
+
+**Philosophy**: Precision, technique mastery, sauce-centric, refinement.
+
+**Core techniques**: Mother sauces, mise en place rigor, knife skills (brunoise, julienne, chiffonade), stock-making (fond de cuisine).
+
+**Flavor approach**: Layered, technique-driven, butter and cream for richness, wine for acidity, fine herbs (tarragon, chervil, parsley).
+
+**Example**: Coq au vin (braise chicken in red wine, lardons, pearl onions, mushrooms).
+
+### Italian Rustic
+
+**Philosophy**: Simple ingredients, quality-driven, seasonal, carb-centric (pasta, bread, polenta).
+
+**Core techniques**: Pasta making and saucing (emulsify with pasta water), risotto (slow stock addition, constant stirring), braising (osso buco, ragu).
+
+**Flavor approach**: Minimal ingredients, let quality shine, acid from tomato/wine, olive oil foundation, parmigiano for umami, fresh basil/oregano.
+
+**Example**: Cacio e pepe (pasta, pecorino, black pepper, pasta water—emulsification).
+
+### Japanese Washoku
+
+**Philosophy**: Balance, seasonality, umami layering, presentation as art.
+
+**Core techniques**: Dashi (kombu + katsuobushi stock—umami base), delicate knife work (sashimi, vegetables), grilling (yakitori, robata), pickling (tsukemono).
+
+**Flavor approach**: Umami-forward (dashi, miso, soy), subtle seasoning, balance five colors/five tastes, mirin for sweet-savory.
+
+**Example**: Miso soup (dashi base + miso + tofu + wakame—umami layered, miso added at end to preserve probiotics).
+
+### Thai Balance
+
+**Philosophy**: Every dish balances four flavors (sweet/sour/salty/spicy), bright and aromatic, fresh herbs.
+
+**Core techniques**: Pounding curry pastes (mortar and pestle), stir-frying (high heat, fast), balancing nam prik (chili sauces).
+
+**Flavor approach**: Fish sauce (salty-umami), lime (sour), palm sugar (sweet), chili (spicy). Fresh herbs at end (Thai basil, cilantro, mint). Coconut milk for richness.
+
+**Example**: Tom yum (hot and sour soup—lemongrass, galangal, lime, chili, fish sauce, shrimp).
+
+### Mexican Layered Heat
+
+**Philosophy**: Chili-centric, complex heat (not just spicy), corn and beans foundation, bright acid.
+
+**Core techniques**: Toasting dried chilies (depth before rehydrating), masa preparation (nixtamalization—corn + lime), slow-cooked salsas (charred tomatillos, chilies).
+
+**Flavor approach**: Layer chili varieties (ancho=sweet, chipotle=smoky, habanero=bright heat), lime for acid, cilantro for aroma, cumin for earthy depth.
+
+**Example**: Mole (complex sauce—20+ ingredients, chilies, chocolate, spices, hours of toasting and blending).
+
+---
+
+## 6. Advanced Troubleshooting
+
+### When Salt Doesn't Fix Flat Flavors
+
+**Diagnosis tree**:
+1. **Missing acid**: Most common after salt. Add lemon/lime/vinegar (start ½ tsp).
+2. **Missing umami**: Add parmesan, soy, fish sauce, tomato paste, or mushroom powder.
+3. **Missing aroma**: Fresh herbs, citrus zest, toasted spices, garlic oil.
+4. **Over-reduced**: Flavor muted from too much reduction. Add fresh stock/water + rebalance.
+5. **Textural boredom**: Flavor fine, mouthfeel monotonous. Add crunch, creaminess, or temp contrast.
+
+### Over-Salted Beyond Saving
+
+**Actions**: (1) Dilute (add unsalted liquid—stock, water, coconut milk), (2) bulk up (more base ingredients—vegetables, beans, grains), (3) acid mask (lemon/vinegar can perceptually reduce saltiness—doesn't remove, but balances), (4) fat cushion (cream, butter, or coconut milk softens salt perception).
+
+**If still too salty**: Repurpose (use as concentrated component in larger dish—over-salted beans → burrito filling with rice and salsa), starch absorption (serve with rice, pasta, bread—absorbs and dilutes). **Potato myth**: Raw potato does NOT absorb salt (debunked). Only dilution works.
+
+### Burnt vs. Charred
+
+**Distinction**: Charred (controlled, adds complexity—charred peppers, blackened fish) vs. burnt (acrid, overwhelms—scorched garlic, blackened onions).
+
+**If accidentally burnt**: (1) Remove burnt bits (don't incorporate, discard fond if burnt), (2) rinse vegetables (if edges burnt but core fine), (3) balance with sweet + fat (honey/sugar + cream can mask mild bitterness), (4) char something else intentionally (grilled lemon, toasted nuts to make it seem intentional).
+
+**Prevention**: Lower heat, stir more, add liquid earlier.
+
+### Sauce Breaking
+
+**Causes**: Oil added too fast (didn't emulsify), temp too high (proteins coagulated—hollandaise), over-whisking (butter emulsion can break).
+
+**Rescue**: (1) Vinaigrette: fresh emulsifier (mustard), slowly whisk broken sauce in, (2) hollandaise: new egg yolk in clean bowl, slowly whisk broken sauce in (dropwise first), (3) butter sauce: lower heat, add cold butter gradually while whisking, don't boil, (4) mayo: new egg yolk, slowly rebuild with broken mayo as "oil".
+
+---
+
+## 7. Professional Kitchen Practices
+
+### Mise en Place Discipline
+
+**Philosophy**: "Everything in its place"—prep all before cooking starts.
+
+**Benefits**: No scrambling mid-cook (high-heat moves fast), accurate seasoning (measured in advance), clean workflow (focused on technique, not chopping).
+
+**Method**: (1) Read recipe completely, (2) list all ingredients and prep, (3) prep in order (longest tasks first—brines, marinades; then chopping; then measuring), (4) arrange in cooking order (left to right, or by timing), (5) prep more than needed (better extra minced garlic than run out mid-sauté).
+
+### Timing & Orchestration
+
+**Multi-dish timing**: (1) Backwards planning (start with service time, work backwards), (2) identify bottlenecks (what takes longest? what needs oven? start those first), (3) holding strategies (what can sit—braises, roasts rest; what can't—delicate fish, fried foods), (4) last-minute tasks (list for final 5 min—searing, plating, garnishing).
+
+**Example (3-dish dinner for 6:30 PM)**: 3:00 PM start braise (3h), 5:00 PM prep vegetables and set table, 5:45 PM roast vegetables (400°F, 30 min), 6:10 PM sear protein (8 min cook + 10 min rest), 6:20 PM reduce braising liquid to sauce and plate, 6:30 PM service.
+
+### Knife Skills for Efficiency
+
+**Core cuts**: Brunoise (1-2mm dice for mirepoix, garnish), small dice (3-4mm for aromatic base), medium dice (6-8mm for sides, soups), julienne (2mm × 2mm × 4-5cm matchstick for garnish, quick-cooking), chiffonade (ribbon for herbs, leafy greens—stack, roll, slice thin).
+
+**Speed techniques**: Claw grip (protect fingertips, knuckles guide blade), rocking motion (keep tip on board, rock blade), batch similar cuts (dice all onions at once), sharp knife = faster + safer (dull knife slips, requires force).
+
+### Tasting & Adjustment
+
+**When to taste**: (1) After each major ingredient addition, (2) after seasoning increments, (3) before service (final adjustment).
+
+**What to assess**: Salt level (enough? too much?), acid balance (bright enough? too sour?), fat/body (rich enough? too heavy?), texture (right consistency? need thickening/thinning?), temperature (taste at serving temp—affects perception).
+
+**Protocol**: (1) Identify primary deficiency (salt, acid, fat), (2) add small increment (¼ tsp salt, ½ tsp lemon), (3) stir, wait 30 sec (flavors distribute), (4) taste again, (5) repeat until balanced.
+
+---
+
+## 8. Seasonal Cooking Strategies
+
+### Spring: Bright, Fresh, Tender
+
+**Philosophy**: Celebrate delicate flavors, minimal cooking, acid-forward.
+
+**Key ingredients**: Asparagus, peas, ramps, artichokes, spring onions, baby greens, strawberries.
+
+**Techniques**: Blanching (bright green vegetables), quick sautés (preserve crunch), raw preparations (pea shoots, radishes).
+
+**Flavor profile**: Fresh herbs (dill, tarragon, mint), lemon, light vinaigrettes, butter-based sauces (not cream-heavy).
+
+### Summer: Bright, Grilled, Tomato-Centric
+
+**Philosophy**: Showcase peak produce, outdoor cooking, minimal interference.
+
+**Key ingredients**: Tomatoes, corn, zucchini, peppers, eggplant, stone fruit, berries.
+
+**Techniques**: Grilling (char + smoke), raw salads (peak flavor needs no cooking), quick pickling (preserve abundance).
+
+**Flavor profile**: Basil, cilantro, lime, chili, olive oil, balsamic, smoky notes.
+
+### Fall: Rich, Roasted, Earthy
+
+**Philosophy**: Comfort, depth, caramelization, warming spices.
+
+**Key ingredients**: Squash, root vegetables, Brussels sprouts, apples, pears, mushrooms, game meats.
+
+**Techniques**: Roasting (caramelize natural sugars), braising (slow-cooked comfort), stewing (rich, thick).
+
+**Flavor profile**: Sage, rosemary, thyme, cinnamon, nutmeg, brown butter, cider vinegar, red wine.
+
+### Winter: Hearty, Braised, Preserved
+
+**Philosophy**: Sustenance, long-cooked, umami-rich, pantry staples.
+
+**Key ingredients**: Cabbage, kale, celery root, citrus, dried beans, cured meats, preserved foods.
+
+**Techniques**: Braising (tough cuts → tender), slow-roasting (concentrate flavors), using preserved ingredients (ferments, canned tomatoes, dried mushrooms).
+
+**Flavor profile**: Bay leaf, peppercorns, citrus (brightens heavy dishes), red wine, stock-based sauces, fermented funk.
+
+---
+
+## 9. Menu Design Principles
+
+### Flavor Arc (Progression Through Courses)
+
+**Course 1 (Awaken)**: Wake up palate, stimulate appetite. Flavor: Acid-forward, fresh, bright. Example: Citrus salad, ceviche, oysters.
+
+**Course 2 (Explore)**: Build complexity, not too heavy. Flavor: Balanced, umami introduction. Example: Pasta with light sauce, seared fish with herb butter.
+
+**Course 3 (Peak)**: Richest, most complex flavors. Flavor: Umami-dominant, fat-rich, savory peak. Example: Braised short rib, duck confit, aged steak.
+
+**Course 4 (Refresh)**: Palate cleanser, prepare for dessert. Flavor: Acid or bitter (sorbet, cheese with bitter greens). Example: Lemon sorbet, arugula salad with aged cheese.
+
+**Course 5 (Satisfy)**: Sweet closure, not cloying. Flavor: Sweet with acid or bitter balance (citrus tart, dark chocolate). Example: Lemon tart, panna cotta with berry compote.
+
+### Textural, Temperature, & Method Diversity
+
+**Ensure variety across courses**:
+- **Texture**: Creamy → Tender → Crispy → Soft → Crunchy
+- **Temperature**: Cold → Hot → Hot → Cold → Room temp
+- **Method**: Raw → Roasted → Braised → Baked
+
+**Within single dish**: Soft protein + crispy garnish + creamy sauce + crunchy vegetable
+
+### Wine/Beverage Pairing Logic
+
+**Principles**: (1) Match weight (light food = light wine, rich food = full-bodied), (2) match or contrast intensity, (3) acid in wine cuts fat in food, (4) sweet in wine balances spice, (5) tannin pairs with protein and fat.
+
+**Classic pairings**: Oysters + Champagne (acid cuts brine, bubbles refresh), salmon + Pinot Noir (light red matches fatty fish), steak + Cabernet (tannin needs fat and protein), blue cheese + Port (sweet balances funk and salt).

skills/chef-assistant/resources/template.md

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+# Chef Assistant - Templates
+
+## Workflow
+
+```
+Recipe Development Progress:
+- [ ] Define dish goal and flavor profile
+- [ ] Identify core techniques
+- [ ] Build flavor architecture
+- [ ] Plan texture contrasts
+- [ ] Create execution timeline
+- [ ] Design plating approach
+```
+
+---
+
+## Recipe Template
+
+### Recipe Name
+**Cuisine**: [Type] | **Difficulty**: [Level] | **Time**: [Active] / [Total] | **Serves**: [Number]
+
+**Flavor Profile**: [Salt/Acid/Fat/Heat/Sweet/Umami balance]
+**Texture**: [Crispy/Creamy, Hot/Cold contrasts]
+**Aroma**: [Dominant notes—garlic, herbs, spices]
+
+### Ingredients
+
+**Mise en place**:
+- [Ingredient] – [Amount] – [Prep: diced, minced, room temp]
+
+**Cooking**: [Fats, aromatics, main ingredients with purpose]
+**Finishing**: [Fresh herbs, acid, flaky salt, garnish]
+
+**Equipment**: [Skillet, thermometer, etc.]
+
+### Technique Breakdown
+
+1. **[Technique]** (e.g., Searing)
+   - **Why**: Maillard crust, fond
+   - **How**: High heat, dry surface, don't move
+   - **Cues**: Golden brown, nutty aroma, releases easily
+   - **Precision**: 400°F+ pan, 3-4 min/side
+
+### Instructions
+
+**Step 1: Prep ([X] min)**
+- Mise en place, bring proteins to room temp (30-60 min), preheat oven
+
+**Step 2: Build flavor base ([X] min)**
+- Heat fat, add aromatics until [sensory cue], toast spices until fragrant
+- **Science**: Aromatics release in fat, spices bloom
+
+**Step 3: Main cooking ([X] min)**
+- [Instruction with technique tip, sensory checkpoint, precision temp/time]
+
+**Step 4: Sauce/finish ([X] min)**
+- Deglaze, reduce, enrich with fat, balance salt → acid → fat
+
+**Step 5: Rest and plate ([X] min)**
+- Rest protein [time], plate using principles below
+
+### Flavor Troubleshooting
+
+| Problem | Fix |
+|---------|-----|
+| Too salty | Bulk/dilute + acid + fat |
+| Too sour | Fat or sweet + pinch salt |
+| Too spicy | Dairy or sweet + starch |
+| Flat | Salt first, then acid or umami |
+| Too greasy | Acid + salt + crunch |
+
+### Plating
+
+1. **Sauce**: Under / pool / swoosh / dots
+2. **Foundation**: Purée / grains (center or off-center)
+3. **Hero**: Protein (center, leaning, or stacked)
+4. **Accompaniments**: Sides at 3, 7 o'clock (odd numbers)
+5. **Garnish**: Fresh herbs, microgreens (top, restraint)
+6. **Finish**: Flaky salt, oil drizzle, citrus zest
+
+**Principles**: Color contrast, height, negative space (1" rim), odd numbers, clean rim
+
+### Cultural Context & Substitutions
+
+**Origin**: [Where from, traditional approach, significance]
+**Variations**: [Regional differences]
+**Substitutions**: If missing [ingredient] → [replacement at ratio], impact on flavor/texture
+**Scaling**: Up/down notes, shortcuts for weeknight
+
+---
+
+## Technique Breakdown Template
+
+### [Technique Name]
+
+**Category**: [Dry heat / Wet heat / Combination] | **Difficulty**: [Level] | **Equipment**: [Tools]
+
+**Why**: [Purpose—texture, flavor, appearance] | **When**: [Dish types] | **Science**: [Mechanism—Maillard, denaturation, etc.]
+
+**Temp range**: [Optimal] | **Time**: [How time affects outcome] | **Variables**: [Moisture, heat, agitation]
+
+### Execution
+
+**Prep**: [Ingredient prep, equipment setup, temp management]
+
+**Steps**:
+1. [Step with sensory cues: look, listen, smell, feel, precision temp]
+2. [Next step with checkpoints]
+
+**Finish**: [Completion indicators, resting/carryover]
+
+### Common Mistakes
+
+1. **[Error]**: Why happens → How to avoid → How to fix if occurs
+2. **[Error]**: Cause → Prevention → Correction
+
+**Practice**: Beginner ([simple ingredient]) → Intermediate ([challenging]) → Advanced ([complex])
+
+**Related techniques**: [Similar technique] (how differs, when to use)
+
+---
+
+## Flavor Troubleshooting Template
+
+### [Dish Name/Type]
+**Current**: [What's wrong—too salty, flat, bitter, greasy]
+**Target**: [What should it taste like]
+
+### Diagnosis
+
+**Primary imbalance**: [Salt/Acid/Fat/Heat/Sweet/Bitter/Umami/Aroma/Texture]
+**Cause**: [What likely caused this]
+
+**Balance assessment** (1-10):
+- Salt: [Level] | Acid: [Level] | Fat: [Level] | Heat: [Level]
+- Sweet: [Level] | Bitter: [Level] | Umami: [Level] | Aroma: [Level]
+
+**Target for dish**: [Ideal balance]
+
+### Corrections
+
+**Priority 1**: [Most important fix]
+- **Action**: [Ingredient + amount]
+- **Why**: [How this rebalances]
+- **Check**: Taste after
+
+**Priority 2-3**: [Additional adjustments if needed]
+
+### Prevention
+
+**Root cause**: [What caused imbalance]
+**Strategy**: [How to avoid—salt in stages, taste as you go, measurement]
+
+**Salvage** (if beyond fixing): Repurpose, dilute and rebalance, or pair with counterbalance
+
+---
+
+## Menu Planning Template
+
+### Event Details
+**Occasion**: [Type] | **Guests**: [Number, restrictions] | **Season**: [Season] | **Skill**: [Level] | **Kitchen**: [Setup]
+
+### Menu Structure
+
+**Course 1: Appetizer** ([Time])
+- **Dish**: [Name] | **Flavor**: Light, acidic, fresh | **Texture**: Crispy, refreshing | **Temp**: Cold/room
+- **Prep ahead**: [What can be prepped] | **Method**: [Avoid oven if needed later]
+
+**Course 2: Light main** ([Time])
+- **Dish**: [Name] | **Flavor**: Delicate, wine-friendly | **Texture**: Contrast with C1 | **Temp**: Hot
+- **Method**: Quick sauté or roast
+
+**Course 3: Entrée** ([Time])
+- **Dish**: [Name] | **Flavor**: Rich, savory, umami peak | **Texture**: Tender, substantial | **Temp**: Hot
+- **Method**: Slow roast/braise (frees attention)
+
+**Course 4: Dessert** ([Time])
+- **Dish**: [Name] | **Flavor**: Sweet with acid/mint | **Texture**: Contrast | **Temp**: Cold/room
+- **Prep**: 100% before guests
+
+### Progression Applied
+
+**Flavor**: Light → Heavy (acid early → rich middle → sweet light)
+**Texture**: Alternate (crispy → soft → tender → creamy)
+**Temp**: Cold → Hot → Hot → Cold
+**Method**: Raw → Roasted → Braised → Baked
+
+### Timing Plan
+
+**Day before**: [Braises, doughs, sauces]
+**Morning of**: [Chop, marinate, garnishes]
+**2h before**: [Long-cooking items]
+**30 min**: [Final cooking]
+**Service**: 6:00 aperitifs → 6:30 C1 → 7:00 C2 → 7:30 C3 → 8:15 C4
+
+**Kitchen flow**: [Oven/stove coordination, holding strategies, last-minute tasks]
+
+### Pairings & Contingencies
+
+**Wine**: C1 [sparkling/light white] → C2 [white/rosé] → C3 [red/full white] → C4 [dessert wine]
+**Backup**: [Strategies if dish fails, running late, new dietary restriction]
+
+---
+
+## Plating Guide Template
+
+### Style & Components
+
+**Style**: [Classic centered / Contemporary asymmetric / Rustic / Deconstructed]
+**Plate**: [Type, size]
+
+**Components**: 1) Hero, 2) Starch/base, 3) Vegetable, 4) Sauce, 5) Garnish
+
+### Plating Steps
+
+1. **Sauce**: [Under / pool / drizzle / swoosh / dots] with [tool]
+2. **Foundation**: [Purée / grains] at [center / off-center] as [quenelle / smear / mound]
+3. **Hero**: [Protein/main] at [position] with [angle/height]
+4. **Accompaniments**: [Sides] at [odd positions—3, 7 o'clock] in [odd numbers]
+5. **Garnish**: [Herbs / microgreens] at [top / scattered] with restraint
+6. **Finish**: Flaky salt, oil drizzle, citrus zest
+
+### Checklist
+
+- [ ] Color contrast (2+ colors)
+- [ ] Height (vertical element)
+- [ ] Negative space (1" rim border)
+- [ ] Odd numbers (3, 5, 7 not even)
+- [ ] Clean rim (wipe drips)
+- [ ] Balance (visual weight distributed)
+- [ ] Restraint (hero showcased, not crowded)
+
+**Sensory**: Visual impact, aroma at table (fresh herbs last), textural cues (visible crispy elements)
+
+**Avoid**: Overcrowding, flat presentation, dirty rim, even numbers, over-garnishing, center blob
+
+---
+
+## Quick Reference
+
+### Cooking Temps (Pull Temps for Carryover)
+
+| Protein | Doneness | Pull | Final (after rest) |
+|---------|----------|------|-------------------|
+| Beef/Lamb | Rare | 120°F | 125°F |
+| Beef/Lamb | Med-rare | 125-130°F | 130-135°F |
+| Beef/Lamb | Medium | 135-140°F | 140-145°F |
+| Pork | Medium | 135-140°F | 140-145°F |
+| Chicken breast | Juicy | 150-155°F | 155-160°F |
+| Chicken thigh | Tender | 175°F | 180°F |
+| Duck breast | Med-rare | 130-135°F | 135-140°F |
+| Fish (firm) | Moist | 125°F | 130°F |
+| Fish (delicate) | Moist | 120°F | 125°F |
+
+### Essential Ratios
+
+| Preparation | Ratio | Notes |
+|-------------|-------|-------|
+| Vinaigrette | 3:1 oil:acid | + mustard + salt, thin with water |
+| Pan sauce | ¼-½ cup liquid | Deglaze, reduce, swirl 1-2 Tbsp butter |
+| Quick pickle | 1:1:1 water:vinegar:sugar | + 2-3% salt |
+| Dry brine | 0.8-1.2% salt by weight | Fish 30-90min, chicken 6-24h, roast 24-48h |
+| Pasta water | 1% salt | 10g per liter (sea-salty) |
+| Roux | 1:1 by weight | Fat:flour, cook 2-10min for color |
+
+### Flavor Fixes
+
+| Problem | Primary | Secondary | Last Resort |
+|---------|---------|-----------|-------------|
+| Too salty | Bulk/dilute + acid | Fat | Sweet (tiny) |
+| Too sour | Fat or sweet | Reduce | Pinch salt |
+| Too spicy | Dairy | Sweet + starch | Dilute |
+| Too bitter | Salt + fat | Sweet or acid | Char something else |
+| Too sweet | Acid | Salt | Bitter element |
+| Greasy | Acid + salt | Crunch | Reduce further |
+| Flat | Salt first | Then acid or umami | Fat for body |
+
+### Texture Pairings
+
+| Primary | Contrast | Example |
+|---------|----------|---------|
+| Creamy | Crunchy | Soup + croutons, mash + fried onions |
+| Soft | Chewy | Fish + crusty bread, polenta + braised meat |
+| Tender | Crispy | Short rib + chip, chicken + crispy skin |
+| Smooth | Chunky | Purée + coarse nuts, hummus + falafel |
+| Hot | Cold | Warm pie + ice cream, grilled peach + burrata |
+
+### Substitutions
+
+**Fats**: Butter → Olive oil (75% amount, fruitier) | Butter → Ghee (nuttier, high heat) | Cream → Coconut cream (coconut note) | Cream → Greek yogurt (tangy, add off heat)
+
+**Acids**: Lemon ↔ Lime (1:1) | Lemon → White wine vinegar (sharper, less aroma) | Red wine vin → Balsamic (sweeter, use 50% then taste)
+
+**Umami**: Parmesan → Pecorino (saltier, use 75%) | Soy → Fish sauce (funkier, use 50-75%) | Soy → Miso paste (1 Tbsp miso ≈ 1-2 tsp soy) | Anchovies → Fish sauce (1 anchovy ≈ ½ tsp)
+
+**Alliums**: Onion ↔ Shallots (sweeter) | Garlic fresh → powder (1 clove ≈ ⅛ tsp) | Ginger fresh → ground (1 Tbsp ≈ ¼ tsp) | Scallions ↔ Chives