Many people ask me "what is a recipe developer" and "how did I get  become one"? Obviously it means that I create/develop new recipes, but it differentiates me from the term chef, which I am not. I never formally studied cooking and I never worked in a restaurant, so I don't consider myself and wouldn't call myself a chef. I do develop recipes as a career and I have done so for cookbooks, for promotional material (Tnuva) and for large food companies who would like recipes for the home use, using their ingredients. When you start developing a recipe, the first and most important thing is that the outcome will taste good. When you develop a recipe for a magazine or cook book, you also have to keep in mind that it needs to look good and appetizing. It's a doctrine in itself (food that looks good), and if you peep through food magazines you'll begin to realize that there are certain dishes that photograph better than others, just like people (Bar Rafaeli will always take a better photo than... 
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