I found myself making a couple of disparate-tasting dishes. One was a salad dressing with blue cheeses and garlic, and another was meat flavored with thyme and rosemary.
I tried to taste both while cooking, but as I sit here and write this, all I can taste is the salad dressing.
I'm guessing this might be covered in some formal cooking education: how do you clear your palate when cooking multiple dishes, each with a strong and powerful flavor? I am asking this from the point of view of the chef, not the diner.
I would assume that this could become problematic as the size of the kitchen gets larger, and the number of strongly-flavored dishes would become more prevalent.