Chefs, restaurant critics, and cheesemongers alike have had to recalibrate their professional lives after losing their sense of taste (via CivilEats)
with KCRW, describing parosmia as an incorrect aroma experience. “It actually happens quite commonly in people that are recovering their sense of smell following having lost it completely from COVID,” she added. The olfactory system, which controls the mechanisms behind our sense of smell, doesn’t recover equally across all of the nerve pathways that detect thousands of different chemicals.
Jameeale Arzeno is a chef based in New York City who contracted COVID in July 2020 and experienced a radically reduced sense of taste and smell within a few days. “My taste was diminished to salty, sweet, spicy, and sour. I could not discern specific flavors,” she said. After 28 days, she says she could only smell “sulfur and a metallic bergamot.”
Fann recalls encountering a moral dilemma with her work. “Ethically, I was torn between letting people know [my sense of taste and smell was diminished] and worrying that my integrity would be questioned if I did.” She ended up having to table her food column until she was recovered, and losing out on regular writing gigs, which relied on her ability to write criticism., in order to get by. “Before becoming a food writer, I was a chef for 20 years,” she says.
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