Mastering a dish

I am a chef who is learning how to master a dish. I've been cooking my whole life, and I decided for this grant to learn how to master a dish and get it down to perfection working on plating in different elements of molecular gastronomy. I took the classic carbonara and fused it with Japanese flavors, mixing it with soy sauce, chili oil, etc in different forms from gels to whipped creams the show of my different skills.