— Michael Baun

That's interesting 'cause you know, it's at that point you're kind of on technique based, you know, so I'm a huge proponent of trying to taste everything that you, um, you know, are putting out to be able to make. Um, and you should probably do the same thing on the dish that you don't like as well too. But that's kind of, um, you know, you're really kind of relying on muscle memory and um, your technique at that point to be able to get to the point where you can make a dish and um, you know, you don't have to taste it, um, takes time and effort to be able to get to that point. Um, but you should at least, even if you don't like it, you should know what it's supposed to taste like, right? So having other people taste that in that dish for you, um, to be able to see what the flavors are. And I have a bunch of different people taste it to be able to tell you. Having a chef taste it is always a great idea too, to be able to say like, okay, what would you do to this? What's missing? Um, you know, I do that with my wife and my wife does that with me all the time where it's like, well, she'll give me something and it's like a sauce and say, what does this need? And I'll be like, oh, here's that one little thing. And she's like, that's exactly what it was missing. So sometimes it's good just to go to an outside perspective to be able to see what it is. And once you get the recipe down, the base recipe down, then it's just kinda rinse and repeat and doing it all over again.