Guidelines.

The following are guidelines for creating dishes taken from Michael Laiskonis, the pastry chef from Le Bernardin

"From Conception to Realization I spontaneously wrote:

Consider the end before the means; then make sure the means will get you there.

Focus on no more than three flavors or ingredients at the outset, and keep in mind the balance and proportion.

Consider the range of tastes (sweet, salt, acid, bitter, etc).
Place near equal importance on textures.
Consider the functionality of the dish, both as its own entity, but also as part of a greater vision.

Make sure that there is a focal point; the remaining aspects must support rather than compete.

Work within your own knowledge and experience and fully flesh out the process, plus possible contingencies.

Begin with "what will make it familiar?" before addressing "what will make it different?"

Work with a subtractive attitude; pare away the unnecessary.

Consider how well it 'eats', and how to make it delicious."