Chef With No Taste Or Smell – How Does She Do It?

How Does A Chef Cook With No Sense Of Smell Or Taste?

CHEF WITH NO SENSE OF TASTE OR SMELL – If you’re a fan of Master Chef, then you probably heard season 3 winner Chef Christine Hà, a blind chef.

Even with her disability, Hà proved that passion, determination, and talent could beat any odds. Similarly, a Dutch chef had also made waves, especially amid this coronavirus pandemic.

Joke (pronounced as Yok-e) Boon is a chef and cookbook writer who suffers from a rare disease called Anosmia or “smell blindness”. People with this condition suffer from a loss of smell and taste, a similar symptom of COVID-19.

Chef With No Taste Or Smell – How Does She Do It?
Image from: CTV

According to an article from CNN, Boon lost her senses when she was four-years-old. Some believed that it was due to a combination of a severe cold and having her tonsils removed.

Although her tongue could still taste the food, the lack of smell meant that she could barely distinguish basic flavors. As per the article, her doctors say she’d lost 94% of her tasting perception. But, despite all of this, she managed to create five incredible cookbooks. So how exactly does she do it?

For Boon’s case, she relies on her brain bower. She explains that by employing a facial nerve starting from the ear, branching toward three strands in the eye, nose, and jaw, the trigeminal nerve is triggered.

These sets of nerves are responsible for sensory perceptions in the face meant to protect us from danger. This could be triggered by smoke and ammonia, but, it could also be useful for food.

You know the feeling when you eat too much wasabi at once?” says Boon. “I use this nerve a lot to ‘taste’ my food, I play with it. I can also feel ginger, mint, mustard and pepper this way. Pepper and ginger are warm and tingling, whereas mint and horseradish create a cold sensation

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