DO YOUR MAGIC…

You have a dream of having a restaurant and you have to be the top chef but you’re born without a taste bud…

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There are five(5) active sensory organs in the human body and all of these five are very important for everyday use.
Being a chef having all five is very good but three of them are way more important which are;

• Sense of sight (eye)
• Sense of smell(nose)
• Sense of taste(tongue).

Without these three being able to do well in the kitchen will be so difficult.
Now what if you were born without a taste bud?

A taste bud is known to be a sensory organ that is located on the tongue which is responsible for the sensation of taste.

Below are the strategies to over this limitation.

1 improves your other sensory organs.

While taste tends to be a strong aspect of cooking other sensory organs too can come in handy such as your nose and your eyes.
Your Nose can help you determine the perfect aroma you'll be in every dish you're making.
Your eyes will help you determine the amounts or quantity of ingredients needed it will also help you determine the texture of your meal.
From there you get adapted to using them more.

*Speaking from experience while cooking I can easily gauge the amount of quantity of ingredients needed in whatever I’m doing by just looking at why. Because I’ve trained my sight well.

2 Build a strong team of chefs

Bring around other skilled and talented chefs in the kitchen with you who can appreciate your skills and help you develop your restaurant.

3 Combine efforts with people who can taste

Find yourself a partner, family, or friend who can be very good at tasting and return with feedback.
This approach can help you improve your recipes.

4 Learn from others, cookbooks, or shows

Irrespective of how good you might think you are someone out there is way better. Do not stop at what you already know give yourself a chance to learn new things.

5 feedback

This condition can come with depression and you may not know how to cope with your customers.
Let yourself loose after making a meal or a dish do not hesitate to approach your customers for quick feedback whether negative or positive both will help you get better.

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As a chef or as a person with productive skills it’s mandatory to get feedback from your consumers it doesn’t always have to be positive feedback ask them the part where you want their products to be improved this will make them believe you’re capable and you know what you’re doing .

Do not kill your dream because of a defect you have or were born with there’s always a way out especially as a chef with all those steps above you’re good to go. This limitation can be avoided and you can achieve success in any field of Your desire.

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