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For a person to fully understand their pallet, how long would it take?

For someone that's new in the culinary field what are ways to keep your pallet enhanced?

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Dale’s Answer

When I first new Culinary work would be my life I chose to VERY RARLEY ware cologne as awayof keeping my sense of smell/taste clear.
Strive for good health to keep your senses tuned and refrain from TOO MUCH of the Scoville units.
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Brenda’s Answer

I personally think this is a lifelong journey. I'm coming from the perspective of being a bartender, which could be even harder to perfect the palate because you're tasting things that aren't actually "physically" there!! A lot of picking up different flavors and aromas comes from memories and being able to remember another time you've tasted that taste or smelled that aroma. The more experiences and meals and flavors you get to have, the more memories go along with them. And the more obscure ingredients that aren't as common here in the US you taste, the more advanced your palate will get. I think the important thing to remember is to take time to be mindful when you're eating (or drinking) and use all 5 senses. Look at the meal, smell it, taste it, feel the textures, listen to the crunch or mashing! Taste and smell ingredients individually, and the more you can recognize those on their own, the more you'll be able to pick them up in a completed meal.
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