I've been a chef for several years, and while it gives me room to play around with my food (especially while in culinary school) I've always wondered what I should try to do next.
I've always had on the backburner the idea of a soup using tea as a base. I figure that people tend to use water, stock, or cream as a base, so why not tea? I love using it for recipes, especially an Earl Gray custard sauce I made for a chocolate molten cake a few years ago.