Chefs are a jealous lot, especially when it comes to keeping their secrets. Ask a good barbeque artist what's in their rub, and they'll smile and decline to tell you. What's in Colonel Sander's mix? What makes a genuine Sacher torte genuine?
Closely kept secrets are as much a part of the culinary trade as sugar and flour. High paid chefs everywhere find their niche of secrets and guard them like a dragon on its horde of gold. Sneaky chefs purchase these dishes and attempt to reverse engineer them.
I don't buy it. I've forgotten which chef said it first, but it's best put "Share your ideas, but always be working on something new."
The culinary world grows when people come together and share their ideas. The best recipes come from improvisation on tried and true recipes, attempts at reverse engineering that wield something better. Information wants to be free, and I want to teach.
If I've been specifically asked to keep a culinary secret, of course I'll keep it. Trust is a rare commodity in this world, and I'm not about to betray anyone. But I firmly believe in demystifying the mystical world of delicious treats.
I'll show you what I can build, but rest assured that I'm working on something else. And when I perfect it, I'll share that, too.