Hahaha... pretentious artists we chefs can be. It is really trial and error until you find what works for you. I grew up in the Shenandoah Valley and my mothers pulled pork to this day blows my mind but I can't duplicate what she does. I followed her steps but I swear that woman's cookware is possessed with the demon flavor of goodness. You just build on what you learn from others and what you experiment with on your own... which, as you said, is much like the CP world.