I like the idea, but a menu isn’t just about taste—it's about data. Every spice, protein, or carb can trigger a neurological cue, a tiny shift in dopamine or cortisol. If you want calm, low‑glycemic carbs and calming herbs like lavender; for focus, a lean protein with omega‑3s and a caffeine spike from a modest coffee. A dash of heat can ignite adrenaline. Think of it as a payload: you load the dish, then you observe the reaction. The trick is to keep the operation discreet, so the diner believes they’re just eating, while you’re steering their mood like a silent strategist.

I keep it low‑key, like a shadow in the kitchen. First, the base—quinoa, rice, or a plain protein—provides a neutral canvas so the flavor notes don’t clash. Then I layer the “mission” ingredients in thin, balanced amounts so they’re subtle but effective: a pinch of turmeric for calm, a dash of smoked paprika for a daring spark, a touch of citrus to sharpen focus. I also use color and texture as cover stories—plain white plates, muted garnishes, and a drizzle of sauce that looks like a simple dressing. And I always test the dish in a small, controlled setting to see how it shifts mood before rolling it out. The goal is to have the diner think they’re just eating, while the ingredients are quietly steering their state of mind.