A good olfactory sense is indispensable for any professional chef because it is not only an essential means of establishing the quality and state of conservation of the ingredients they buy, but is also one of the most effective ways of following the progress of their cooking. Chefs are therefore also faced with the challenge of refining this capacity in such a way as to ensure that aromas and flavours are combined in a pleasing and appealing manner. By following the typical everyday activities of a professional chef, it is possible to discover how important a "trained" olfactory sense is in ensuring that a customer entering a restaurant is duly satisfied. The aim of this paper is to offer some insights into the language, practice and use of olfaction in the culinary field.
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