The Food and beverage experiences of cooks who have experienced a loss of taste and smell

The Covid-19 pandemic, which has globally impacted the entire world, has led to significant transformations across various domains such as economy, education, tourism, and healthcare. Many sectors and industries have either temporarily or permanently adapted to these changes. Among these, the food and beverage industry, which is a critical supporting component of the tourism sector and can also be defined as a standalone industry, has been profoundly affected in all its dimensions. One of the most notable biological and physiological side effects caused by Covid-19 is the loss of taste and smell, which has posed professional challenges particularly for chefs who produce and prepare food, more so than for those who consume it. This study examines the problems encountered by chefs experiencing taste and smell loss due to Covid-19, the strategies they employed to cope with these challenges, and their lived experiences. The aim of the study is to explore the sensory impairments caused by the Covid-19 virus on the human body from the perspective of culinary arts and gastronomy. Specifically, it investigates the positive and negative effects of the desensitization, alteration, or loss of taste and smell perception on individuals practicing the profession of cooking. Adopting a qualitative research methodology, the study utilized interview techniques to collect data. During the data collection process, responses from seven of the 26 participants interviewed were excluded from the study as they were deemed irrelevant to the scope of the research. Consequently, the responses of 19 participants were included in the analysis. The findings revealed that chefs who contracted Covid-19 and experienced the side effect of taste and smell loss were negatively affected in their professional capacities.