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WHYY By Philadelphia chef Christopher Kearse is used to limited taste and smell. He lost those senses during a car accident as a teenager. (Courtesy of Christopher Kearse) Taste and smell are integral aspects of the culinary process. These senses guide chefs as they build flavor in their dishes. Tasting food throughout the recipe-making process is not only instinctive but part of a calculated effort to get a delicious finished product on a plate. Similarly, the aroma emitted during cooking can put chefs on the right path to a mouth-watering creation. “Whether you’re preparing sauces or meats during the day, or searing a steak during dinner service…whether you’re basting meat, you’d be spooning over your butter emulsion…and you’d get closer to the meat and smell the nuttiness of the butter, or the caramelization of the steak, and you’d know, ‘Okay, this is a great time to stop, you hit the flavor you’re looking for,’” said Chef Antimo D ....