Something is never done. If time and money and deadlines were no object, people would tweak until the cows came home. Ultimately, I would like to think something is done when I master it and I send it off and I’m so stoked about it. I feel like, “Wow, I really brought this one home.” And then I get the same feedback from the artist, that it is just beyond their imagination. Where it comes back to them, and they get excited about the mixes again. Or if there was something they were worried about, and it gets addressed and sounds better than they would’ve thought.

The quote of “unfinished, but complete” was first introduced to my lexicon when I was studying the drawings of Michelangelo. I read about his work, and one of the art historians of the time said his drawings were purposefully left unfinished, but there was a sense of completeness to them. That was the philosophy I used as my religion, which was to create something that appeared unfinished but had a spiritual completeness to it.

I’ll taste it, taste it, taste it, taste it. I ask myself, “How can I make it better? It needs more whatever, salt, vanilla.” Taste it again, again, and again until I think, “Okay, this is it. Let’s not mess with it anymore.” Then I’ll taste it one final time and be like, “Okay, add a percent. Just increase it by one more percent, just a little bit more.” For example, salting a ganache, I’ll salt, salt, salt, salt, salt; taste it. Okay, it can use a little bit more salt. And then I’m like, “Okay, it’s good now.” And then, at the very final moment, I’m going to put a little bit more salt. Walk away. That’s good. Whatever it may be.

I think that’s an instinct.