I love to improvise. I usually start with a recipe for inspiration, look at what I have, and make it my own as I go. Cooking is a lot like the work I do, which is probably why I enjoy it so much.
In the kitchen it's what's in the fridge. At work it's the data, records, tools and knowledge a team already has.
A good recipe gives you a consistent result and still leaves room to improvise. At work, that's the systems and processes I build so anyone can get a good result.
What everyone actually sits down to. At work, it's the people you serve getting something that works, every time.
I do my best work developing the recipes, rather than short-order cooking every one-off request.