Molecular Gastronomy? Classic french? Regional Italian? Seasonal? Etc... I'm at a moment where I don't know what I want to cook. I'm about to make a move to a new restaurant, city, and possibly country in a career driven move. The problem is I have so many interests. Right now I work at a modern Japanese place, but I love modern French stuff. (think French Laundry and Eleven Madison Park) I've also taken a look into molecular gastronomy cooking, people like Grant Achatz at Alinea, Heston Blumenthal at The Fat Duck, and I can't decide with myself if this is something I want to do. I'd love to hear on how your culinary point of view developed. Should I try to limit myself to a certain style of cooking or perspective?
TL;DR: How did you develop your culinary point of view?