I'm a 14 year old cook who wants to be a chef. I have one big question though. How can i learn the flavor of individual ingredients, like the bay leaf for example. I don't want to add to many other flavors to cover it up, but I don't want it to overpower a dish. But if I were to eat a bay leaf or other ingredients raw, it would probably be terrible. Do you know any techniques to get to learn individual flavors? P.S My mom is going to sell cheese and wine in the fancy food show in NY this year, I get to go along and I will probably visit one of your restaurants, Babbo most likely.