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Cookery is the art of making delicious meals. Many people consider cookery as the profession, but the cookery expert could tell that the infusion in the process of cooking can create a real masterpiece. Though infusion is very important, there are two main components in development of cookery expert: innate talent and experience.
Expert in cookery
In every form of human activity the level of expert can be reached, both in professional activity and in hobby. Two main components of reaching the level of expert are talent and experience. Both of these terms could hardly be evaluated because of their relativity. The problem of talent evaluation is general for every kind of human activity, so the only thing can be asserted with confidence: future cookery expert should have a good taste for food; he or she should feel and distinguish different gustatory senses.
As for experience I prefer the rule of 10000 hours by Malcolm Gladwell. In his book “Outliers” he claims that the key to success in any activity is 10000 hours of concentrative and reflective practice. As he said
“The 10,000-hours rule says that if you look at any kind of cognitively complex field, from playing chess to being a neurosurgeon, we see this incredibly consistent pattern that you cannot be good at that unless you practice for 10,000 hours, which is roughly ten years, if you think about four hours a day.” (Gladwell, Fortune online, 2008)
Though this number is questionable, the principle is right. Innate talent can help to reach the success for one time or two, but the constant excellent result is the property of expert and can not be reached without training.
To train in cooking it is necessary to do two things: read and try. There are a lot of cooking books and sites with recipes to choose one and start cooking. At the very beginning it is not necessary to buy complex equipment and expensive food, to make the first delicious meal it is enough to take some fruits, to wash them and to serve on a fine plate.
However with the time the future cookery expert should move to sophisticated meals, and buy some tools for cookery. The number and type of these tools depends on the chosen branch of culinary, but almost every branch demands to have the kitchen scales, timer, the collection of knives and other kitchen tools, the set of utensils and so on. Of course it is necessary to have kitchen stove. Reading new recipes and making new meal the cook has to learn some secrets that can be learning only by doing, for example, that pine-apple with garlic should be eaten just after preparation, because very soon it will become bitter. At the same time future cookery expert should learn a lot about the specific characteristic of food items. Wheat flour can vary by the content of gluten, the quality of eggs changes in very short time, and even sugar can be more or less sweet. Real expert always remember about these small issues buying the foodstuff.
After the future expert learned enough about cooking and meals, it is time to start the experiments. It is always a risk that new unique recipe will not be very tasty or will not be unique, but sometimes new cook can break flesh ground in cookery.
Sure, every master wants the recognition, however while cookery is a hobby, only people who taste his or her meals can evaluate it. However there are a lot of competitions for cooks, which allows taking part in competition with like-minded persons and probably get a reward.
It seems to be rather short review of what it takes to become the expert in cookery. However the main two components of reaching the expert level are similar in the most spheres of human activity: innate talent and experience.

 
Reference
Jennifer Reingold. “Secrets of their success.” November 19, 2008. Fortune Magazine. March 18, 2010.