I'm surprised, but it kind of makes sense . . .

[xiphias]

As part of one panel, we took taste strips to determine if we were super-tasters, normal tasters, or non-tasters. I've always assumed I was a super-taster -- I can detect flavors that most people can't.

I'm a non-taster.

I perceive tastes significantly less intensely than most people do.

But I love food. I therefore cook with much stronger flavors, and eat more. Apparently, most chefs are supertasters -- but almost as many are non-tasters.